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 lasagna-living with amy
asparagus lasagna-living with amy
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.
JAMIE’S SPECIALS | Asparagus Carbonara | Jamie’s Italian
Everyone loves a carbonara right!? Here's a little twist on the classic to keep it seasonal, and make it a perfect summer comfort food dish! Now available in Jamie’s Italian!
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SUMMER MENU | Asparagus & Ricotta Ravioli | Jamie’s Italian |
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White Asparagus and Ham Lasagna
You can find the full recipe in English here:
This is a recipe from my cookbook ‘Flavours of Home’:
At home, my mum would always dish up white asparagus with a béchamel sauce – it’s a very popular springtime dish in Luxembourg, served with new potatoes. I thought about giving the whole thing a little twist, and am putting the asparagus and béchamel inside a lasagna! I’m adding some cooked ham too, but you can leave that out if you prefer a vegetarian version.
This recipe was created as part of my “Recipes for Staying Home” show. The concept is to inspire people to cook comfort food with ingredients they have at home – I show basic recipes that can be adapted with all kinds of other ingredients. This video was shot for RTL Télé Lëtzebuerg. Edit by David Steichen.
From farmers to chefs - Lasagne with asparagus (lasagne con asparagi)
An other typical Tuscan dish: Lasagne con asparagi (asparagus).
It is very easy to prepare and really tasty :)
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Vegetable Lasagne with Asparagus - Cooking with Marco #15
Enjoy!