Asparagus lasagna. – The Pasta Venture

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

Historical past.

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

After all, these days we don’t must freeze asparagus within the mountains. We’ve 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’s because this area cultivates probably the most asparagus in Italy. Roadside asparagus sellers are typical throughout the season and asparagus fields are a typical sight.

Evidently, there are many native recipes for asparagus right here. Nevertheless, the preferred methods to serve them are in soup, risotto or with pasta.

Components 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 substances for béchamel (if making your personal), leeks, grated Parmigiano or vegetarian parmesan and seasoning.

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

The asparagus: You might use recent inexperienced or white asparagus. Nevertheless, I favor inexperienced. The asparagus on this recipe are roasted earlier than assembling the lasagna. Roasting the asparagus spears actually offers them a stunning candy extra concentrated flavour. Plus, the information get just a little crispy within the oven. You can even, steam, boil or sauté the asparagus in the event you favor.

The béchamel: Béchamel (white sauce) is fairly simple to make at dwelling and I often make my very own. After all, you should use ready-made béchamel for a sooner prep. Nevertheless, it’s possible you’ll must skinny it a bit with milk or broth as ready-made white sauce is usually fairly thick.

The leek: I really like utilizing leeks instead of onions. They add a candy oniony flavour which is kind of distinctive. You possibly can substitute the leeks with a candy yellow onion or shallots in the event you favor.

Nutmeg: this spice is a typical ingredient in béchamel recipes (besciamella in Italian). I favor freshly grated nutmeg, however you may 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’ll need 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 robust woody ends. One of the simplest ways to make sure you get the most effective half solely is to bend every asparagus whereas holding every finish and it’ll break naturally in the appropriate place. You can even simply lower 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 dimensions of your asparagus this will take 15-Half-hour.

3. Whereas the asparagus are baking, sauté the leeks. First wash your leeks, take away the darker outer leaves, and lower off the ends of the white half the place there are typically some small roots. Then finely slice the leeks. Sauté in butter with just a little 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 at the very least 1 litre of milk. As soon as the butter has melted, sift within the flour stirring constantly till you may have a paste/roux.

Subsequent add the milk just a little at a time and proceed to stir always. When you begin to get a clean 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 wood 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 lower most of them into 3-4 items. Depart 4-6 asparagus entire 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 an ordinary 9″x13″ would work superb. Use extra pasta sheets in every layer if vital.

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 substances nicely unfold out.

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

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

In complete, 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 essential to let your asparagus lasagna relaxation for a while earlier than serving. After all, the lasagna can be scalding scorching straight out of the oven. However, resting it lets the dish agency up a bit. In the event you serve asparagus lasagna—or any lasagna—direct from the oven, it might disintegrate once you serve it.

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

What to do with leftovers.

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

Ingredient substitutions and additions.

This recipe is the best Italian lasagne agli asparagi. You possibly can add different greens together with the asparagus and leeks. I believe, spinach, mushrooms and zucchini would go rather well. After all these would must be sautéed or cooked beforehand.

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

Pin for later.

Let me know what you suppose.

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

In the event you do do this Northern Italian lasagne agli asparagi, please let me know what you suppose! Write a remark right here on the weblog or publish a touch upon the Pasta Venture Fb web page.

Your suggestions means lots 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 identified domestically as ‘pasticcio di asparagi’ or ‘lasagne agli asparagi’, that is a straightforward spring lasagna recipe with only a few principal substances.

Prep Time 30 minutes minutes

Cook dinner Time 1 hour hr

Course Dinner, lunch, Important Course, starter

Delicacies Italian, Mediterranean, Northern Italy, Veneto

Servings 4

Energy 828 kcal

Gear

• 1 rectangular ceramic or pyrex oven dish mine is 20 x 27 x 6 cm . An ordinary 9″ x13″ would work superb.

• 1 saucepan for béchamel.

• 1 flat oven tray to bake asparagus.

• 1 small frying pan to sauté leeks.

Components 

US CustomaryMetric

 

1x2x3x

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

For the bèchamel

• 2 pints recent milk it’s possible you’ll want just a little extra.
• 3.5 ounces butter plus just a little 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 substances.

• Wash the asparagus and take away the robust woody ends. One of the simplest ways to make sure you get the most effective half solely is to bend every asparagus whereas holding every finish and it’ll break naturally in the appropriate place. You can even simply lower 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 dimensions of your asparagus this will take 15-Half-hour.

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

• When the asparagus are cooked lower most of them into 3-4 items. Depart 4-6 asparagus entire 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 at the very least 1 litre of milk (2 pints). As soon as the butter has melted, sift within the flour stirring constantly till you may have a paste/roux.

• Subsequent add the milk just a little at a time and proceed to stir always. When you begin to get a clean 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 wood 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 substances nicely unfold out. Add one other layer of pasta sheets, then asparagus and leeks with grated cheese and bèchamel.

• Proceed till you may have used up the leeks and lower asparagus. The ultimate layer of pasta must be lined 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 at the very least 5-10 minutes earlier than serving.

Cook dinner ModeForestall your display from going darkish

Notes

In complete, I made 4 layers of pasta, and the lasagna gave me 4 regular parts.
For information about leftovers and ingredient substitutions or additions see principal 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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