This conventional Italian asparagus lasagna is a lightweight and flavourful asparagus pasta recipe from the place I stay in Veneto, Italy.  Additionally recognized domestically as ‘pasticcio di asparagi’ or ‘lasagne agli asparagi’, that is a straightforward spring lasagna recipe with just some primary elements. Good for particular events like Mom’s Day and Easter, in addition to Sunday lunch!

Historical past.

Individuals have been consuming asparagus in Europe since 3,000 B.C! The traditional Greeks, Egyptians and Romans beloved them. The Historical Romans even took asparagus into the Alps to freeze them for the feast of Epicurious and the Emperor Augustus is claimed to have had ‘an asparagus fleet’ used to move asparagus everywhere in the Empire!

In fact, these days we don’t must freeze asparagus within the mountains. We have now fridges, freezers and different methods to protect them.

Right here in Veneto, Northern Italy, asparagus are virtually a staple ingredient within the spring kitchen. It is because this area cultivates probably the most asparagus in Italy. Roadside asparagus sellers are typical throughout the season and asparagus fields are a standard sight.

Evidently, there are many native recipes for asparagus right here. Nonetheless, the most well-liked methods to serve them are in soup, risotto or with pasta.

Elements on this asparagus lasagna (lasagne agli asparagi).

As talked about above that is a straightforward lasagna. All you want is lasagne pasta sheets, recent inexperienced asparagus, the elements for béchamel (if making your personal), leeks, grated Parmigiano or vegetarian parmesan and seasoning.

The pasta: You should use selfmade egg pasta sheets (lasagne), ready-made recent pasta or dried lasagne. If utilizing the latter, it’s finest to blanch the pasta in boiling water earlier than assembling your asparagus lasagna. Contemporary pasta must be skinny sufficient to see your fingers via the sheet. You then don’t must pre-cook it. I used ready-made recent lasagne sheets this time.

The asparagus: You might use recent inexperienced or white asparagus. Nonetheless, I want inexperienced. The asparagus on this recipe are roasted earlier than assembling the lasagna. Roasting the asparagus spears actually offers them a beautiful candy extra concentrated flavour. Plus, the guidelines get a bit crispy within the oven. It’s also possible to, steam, boil or sauté the asparagus in the event you want.

The béchamel: Béchamel (white sauce) is fairly straightforward to make at dwelling and I normally make my very own. In fact, you need to use ready-made béchamel for a quicker prep. Nonetheless, you might must skinny it a bit with milk or broth as ready-made white sauce is commonly fairly thick.

The leek: I like utilizing leeks instead of onions. They add a candy oniony flavour which is sort of distinctive. You’ll be able to substitute the leeks with a candy yellow onion or shallots in the event you want.

Nutmeg: this spice is a standard ingredient in béchamel recipes (besciamella in Italian). I want freshly grated nutmeg, however you possibly can add a small pinch of prepared floor nutmeg as an alternative. As a result of this spice has a powerful aroma and style, you solely want little or no so as to add a heat, nutty flavour to your white sauce.

The cheese: Since this asparagus lasagna recipe is from Northern Italy, the cheese is historically freshly grated Grana or Parmigiano. However, if you wish to make this recipe vegetarian, you have to to make use of a vegetarian parmesan. Italian Grana and Parmigiano are made with animal rennet.

Step-by-step directions for asparagus lasagna.

Preparation.

1. Wash the asparagus and take away the powerful woody ends. One of the simplest ways to make sure you get the perfect half solely is to bend every asparagus whereas holding every finish and it’ll break naturally in the best place. It’s also possible to simply minimize them.  

2. Place the asparagus spears on a baking tray lined with oven paper. Sprinkle with olive oil and salt. Then bake till cooked. Relying on the scale of your asparagus this may occasionally take 15-Half-hour.

3. Whereas the asparagus are baking, sauté the leeks. First wash your leeks, take away the darker outer leaves, and minimize off the ends of the white half the place there are typically some small roots. Then finely slice the leeks. Sauté in butter with a bit olive oil till clear and starting to brown very barely.

Make the béchamel.

4. If you’re making your personal béchamel. Soften the butter on a low warmth in a saucepan large enough to carry not less than 1 litre of milk. As soon as the butter has melted, sift within the flour stirring constantly till you will have a paste/roux.

Subsequent add the milk a bit at a time and proceed to stir continually. When you begin to get a easy white sauce, use a handheld whisk to stir out any lumps. When the sauce is thick sufficient, take away from the warmth and add the nutmeg. Your béchamel is thick sufficient when it coats the again of a picket spoon in the event you dip one within the sauce.

The béchamel could thicken even additional if you are getting ready the remainder of the lasagna. Simply stir in some extra milk in the event you suppose it’s too thick. It must have the consistency of a thick custard.

5. When the asparagus are cooked minimize most of them into 3-4 items. Go away 4-6 asparagus complete to put on the highest of the lasagna.

Assembling the asparagus lasagna.

6. Utilizing an oblong oven dish, pour some béchamel into the underside of the dish and unfold it evenly. Place 2 sheets of lasagne on high of the white sauce. My ceramic oven dish measured 20 x 27 x 6 cms. That is equal to approx 8″ x 11″, however a typical 9″x13″ would work advantageous. Use extra pasta sheets in every layer if essential.

7. Then unfold some cooked leeks and asparagus over the pasta. Subsequent add some grated cheese and extra béchamel. Every layer of filling must have the elements effectively unfold out.

8. Add one other layer of pasta sheets, then asparagus and leeks with grated cheese and bèchamel.

9. Proceed till you will have used up the leeks and minimize asparagus. The ultimate layer of pasta must be coated in béchamel and grated cheese with the intact asparagus spaced out on the highest.

In whole, I made 4 layers of pasta, and the lasagna gave me 4 regular parts.

10. Bake the lasagna in a preheated oven at 180°c (356°F )for 20-Half-hour till the highest is browned and the pasta is cooked. To verify the pasta for doneness, pierce it with a pointy knife.

Allow you to lasagna relaxation earlier than serving.

It is rather vital to let your asparagus lasagna relaxation for a while earlier than serving. In fact, the lasagna will likely be scalding scorching straight out of the oven. However, resting it lets the dish agency up a bit. Should you serve asparagus lasagna—or any lasagna—direct from the oven, it could collapse once you serve it.

The longer you wait, the firmer the dish will likely be. A ten-15 minute wait is the minimal, however you possibly can let it relaxation for as much as Half-hour. And don’t fear, it’ll nonetheless be good and heat.

What to do with leftovers.

I do not like freezing cooked pasta, so I do not suggest freezing leftovers of this asparagus lasagna. Nonetheless, leftovers might be saved in a sealed container within the fridge for 2-3 days. Reheat them within the microwave or in a scorching oven, coated with aluminium foil.

Ingredient substitutions and additions.

This recipe is the best Italian lasagne agli asparagi. You’ll be able to add different greens together with the asparagus and leeks. I feel, spinach, mushrooms and zucchini would go very well. In fact these would have to be sautéed or cooked beforehand.

If you want so as to add some protein, I recommend chopped cooked ham, or fried pancetta or bacon. Alternatively, some sautéed shrimp could be pretty.

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Let me know what you suppose.

I actually love how straightforward this asparagus lasagna is to make. It would not take that lengthy to make and requires just some elements. That is now one of many recipes on my impress your visitors checklist. I’m certain in the event you strive it, you’ll be including it to yours too!

Should you do do that Northern Italian lasagne agli asparagi, please let me know what you suppose! Write a remark right here on the weblog or put up a touch upon the Pasta Undertaking Fb web page.

Your suggestions means so much to me!

Buon appetito!

Different asparagus pasta recipes to strive.

1. Carbonara with asparagus.
2. Spaghetti with asparagus and walnuts.
3. Salmon and asparagus lasagna
4. Asparagus and shrimp pasta

Asparagus Lasagna (Lasagne agli Asparagi).

Jacqui

This conventional Northern Italian asparagus lasagna is a lightweight and flavourful asparagus pasta recipe. Additionally recognized domestically as ‘pasticcio di asparagi’ or ‘lasagne agli asparagi’, that is a straightforward spring lasagna recipe with just some primary elements.

Prep Time 30 minutes minutes

Cook dinner Time 1 hour hr

Course Dinner, lunch, Most important Course, starter

Delicacies Italian, Mediterranean, Northern Italy, Veneto

Servings 4

Energy 828 kcal

Tools

• 1 rectangular ceramic or pyrex oven dish mine is 20 x 27 x 6 cm . A typical 9″ x13″ would work advantageous.

• 1 saucepan for béchamel.

• 1 flat oven tray to bake asparagus.

• 1 small frying pan to sauté leeks.

Elements 

US CustomaryMetric

 

1x2x3x

• 9-10 ounces recent lasagne sheets
• 1-2 leeks
• 2.2 kilos recent inexperienced asparagus
• 1 tablespoon further virgin olive oil.
• 5 ounces Parmigiano or Grana cheese or vegetarian parmesan.

For the bèchamel

• 2 pints recent milk you might want a bit extra.
• 3.5 ounces butter plus a bit extra to sauté leeks.
• 3.5 ounces flour Italian ’00’ flour or all-purpose flour.
• ½ teaspoon freshly grated nutmeg
• salt to style
• freshly floor black pepper. to style

Directions 

Put together the lasagna elements.

• Wash the asparagus and take away the powerful woody ends. One of the simplest ways to make sure you get the perfect half solely is to bend every asparagus whereas holding every finish and it’ll break naturally in the best place. It’s also possible to simply minimize them. 

• Place the asparagus spears on a baking tray lined with oven paper. Sprinkle with the olive oil and a few salt. Then bake till cooked. Relying on the scale of your asparagus this may occasionally take 15-Half-hour.

• Whereas the asparagus are baking, sauté the leeks. First wash your leeks, take away the darker outer leaves, and minimize off the ends of the white half the place there are typically some small roots. Then finely slice the leeks. Sauté in butter with a bit olive oil till clear and starting to brown very barely.

• When the asparagus are cooked minimize most of them into 3-4 items. Go away 4-6 asparagus complete to put on the highest of the lasagna.

Make the béchamel

• If you’re making your personal béchamel. Soften the butter on a low warmth in a saucepan large enough to carry not less than 1 litre of milk (2 pints). As soon as the butter has melted, sift within the flour stirring constantly till you will have a paste/roux.

• Subsequent add the milk a bit at a time and proceed to stir continually. When you begin to get a easy white sauce, use a handheld whisk to stir out any lumps. When the sauce is thick sufficient, take away from the warmth and add the nutmeg. Your béchamel is thick sufficient when it coats the again of a picket spoon in the event you dip one within the sauce.

• The béchamel could thicken even additional if you are getting ready the remainder of the lasagna. Simply stir in some extra milk in the event you suppose it’s too thick. It must have the consistency of a thick custard.

Assemble and bake your asparagus lasagna.

• Utilizing an oblong oven dish, pour some béchamel into the underside of the dish and unfold it evenly Place 2 sheets of lasagne on high of the white sauce. Then unfold some leeks and asparagus over the pasta.

• Subsequent add some grated cheese and extra béchamel. Every layer of filling must have the elements effectively unfold out. Add one other layer of pasta sheets, then asparagus and leeks with grated cheese and bèchamel.

• Proceed till you will have used up the leeks and minimize asparagus. The ultimate layer of pasta must be coated in béchamel and grated cheese with the intact asparagus spaced out on the highest.

• Bake the lasagna in a preheated oven at 180°c for 20-Half-hour till the highest is browned and the pasta is cooked. Let your lasagna relaxation for not less than 5-10 minutes earlier than serving.

Cook dinner ModeStop your display from going darkish

Notes

In whole, I made 4 layers of pasta, and the lasagna gave me 4 regular parts.
For information about leftovers and ingredient substitutions or additions see primary textual content above.
To make this recipe 100% vegetarian, substitute Italian Parmigiano or Grana cheese with vegetarian parmesan.
To make this recipe gluten free, use gluten free pasta sheets and gluten free flour within the béchamel sauce.

Vitamin

Energy: 828kcalCarbohydrates: 79gProtein: 36gFats: 43gSaturated Fats: 24gPolyunsaturated Fats: 2gMonounsaturated Fats: 12gTrans Fats: 1gLdl cholesterol: 152mgSodium: 844mgPotassium: 1079mgFiber: 6gSugar: 17gVitamin A: 3567IUVitamin C: 17mgCalcium: 803mgIron: 9mg

Key phrase asparagus, asparagus pasta, lasagna, lasagne al forno

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