How To make Asparagus Lasagne
2 Tbsp. (1/4 stick) butter
1 Med. onion
finely chopped
2 garlic cloves :
minced
3 Tbsp. all purpose flour
2 C. low fat milk
1/2 Tsp. grated lemon peel
1/4 Tsp. ground nutmeg
3/4 Lb. asparagus
1 1/2 c. ricotta cheese
6-9 lasagne noodles
1 1/3 c. shredded Swiss cheese (about 5 oz.)
1 c. diced Canadian bacon (about 5 1/2 oz.)
1/2 c. canned tomato sauce
Freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings.
How To make Asparagus Lasagne's Videos
Asparagus, Spinach, and Arugula Lasagna
A lighter lasagna filled with veggies- plenty of tips for shortcuts!
Pasta Grannies discover asparagus lasagna from Le Marche!
Every spring, Sperandina makes her wild asparagus go further by cooking a lasagna or vincisgrassi. Vincisgrassi is the word for lasagna in Le Marche region of central Italy. She also freezes asparagus for use at other times of the year too.
For a small tray, 32cmx20cmx6cm allow 600ml of asparagus puree (if you run short of asparagus, add some peas), 800 ml of white sauce and 300g of grated mozzarella. You'll need about 450g of cooked lasagna sheets. Aim for 5 layers and finish with an asparagus free layer - I also added a sprinkling of Parmigiano to mine.
Lasagne with Pesto, asparagus & peas
Greens, always more greens! Celebrate the variety of flavors of vegetarian cuisine with a delicious lasagne made with pesto, asparagus and peas.
All the ingredients needed to prepare Lasagne with Pesto, asparagus & peas for 4 servings:
- 10 Lasagne Barilla
- 100 gr Pesto Genovese
- 100 gr fresh peas
- 200 gr asparagus
- 20 gr extra virgin olive oil
- 60 gr Parmesan
Béchamel:
- 1 lt milk
- 50 gr butter
- 50 gr flour
- Salt and nut-meg
Lasagne with Pesto Genovese, asparagus and mussels
Lasagne is one of the most classic Italian dishes. Here's a reinterpretation with asparagus and mussels. Enjoy!
All the ingredients needed to prepare Lasagne with pesto, asparagus and mussels for 4 servings:
- 10 Lasagne Barilla
- 120 g Pesto Genovese Barilla
- 250 g asparagus
- 700 g mussels
- 1 tbs of olive oil
- Salt and pepper
- Parsley stalks
- Garlic clove
Barilla | How to make Classic Lasagne
RECIPE: Barilla Classic Lasagne
Serves: 6 | Prep time: 30 min | Cooking time: 20 min + 5 min to rest
Ingredients:
─ 250g Barilla Lasagne
─ 1 jar Barilla Bolognese sauce
─ 150g veal mince
─ 150g pork mince
─ 1/3 onion, finely chopped
─ 1 garlic clove, crushed
─ 50g Italian Pancetta
─ 100g Parmigiano Reggiano cheese, grated and split into 4
─ Salt and pepper, to taste
─ Extra Virgin Olive oil
Bechamel:
─ 1.5L milk
─ 75g butter
─ 75g flour
─ Salt and pepper, to taste
Method:
Bechamel:
1. Preheat oven to 180°C then make the béchamel.
2. Gently bring milk to the boil. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
3. Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
1. Add oil to a large fry pan and when hot, add onion and garlic and cook for 2-3 min. Then add pancetta and cook for 1 minute. Add veal and pork mince and cook until brown, add salt and pepper. Combine with Barilla’s Bolognese sauce and bring to a simmer.
2. In a rectangular baking dish, spread a thin layer of béchamel (see method above) on the bottom of the dish, then add Lasagne sheets.
3. Add béchamel, then a ¼ of the Bolognese sauce and Parmigiano Reggiano cheese. Repeat this process four or five times.
4. Bake Lasagne in pre-heated oven for 20 minutes and leave for 5 minutes before serving.
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One-Pan Scruffy Veg Lasagne | Jamie Oliver
This delicious veggie lasagne could not be easier and yet it is so delicious. With a mixture of fresh and frozen veggies you can adapt it to work whatever the season and know you'll always get great results. Rough and ready and quicker than a normal lasagne, feed friends or your family and still have minimal washing up to do! Get stuck in!
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