Asparagus Lasagne
Submitted by dinefortwo
Asparagus lasagne with a lemon-nutmeg white sauce, ricotta, Swiss cheese, and Canadian bacon. A spring twist on classic lasagna with make-ahead steps for easy entertaining.
YIELD
6 servingsPREP
30 minCOOK
45 minREADY
75 minAsparagus and a from-scratch white sauce replace the usual red sauce and ground meat in this lasagne, and the result feels more like a French gratin than a standard Italian-American casserole. Layers of steamed asparagus mixed with ricotta, Swiss cheese, and diced Canadian bacon, all bound together with a bechamel brightened by lemon zest and nutmeg.
Steaming the asparagus until just crisp-tender is key. It still has a slight bite when it goes into the dish and finishes cooking during the 20-minute bake. Overcooked asparagus turns mushy and loses its grassy, fresh flavor.
Both the white sauce and the assembled lasagne can be prepped a full day ahead, making this an ideal dinner party dish.
Kitchen Tips
- Whisk the milk into the flour gradually to avoid lumps. A smooth bechamel is the backbone of this dish.
- Cut asparagus into 1-inch pieces after steaming, not before. Larger spears hold up better during steaming and are easier to control.
- Trim the lasagne noodles to fit the 8-inch pan. Overlapping or folding noodles creates thick, gummy spots.
- If assembling ahead, bring the dish to room temperature before baking so it heats evenly.
Variations
- Swap Swiss cheese for Gruyere for a nuttier, more pronounced flavor.
- Use prosciutto instead of Canadian bacon for a saltier, more Italian character.
- Add a layer of sauteed mushrooms for extra depth.
Ingredients
Directions
Melt butter in heavy medium saucepan over medium low heat.
Add onion and garlic and sauté 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 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 inch 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 inch 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 ½ of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with ½ cup white sauce. Top with ½ 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℉ (180℃). Bake lasagne until heated through, about 20 minutes. Cool slightly before serving.
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