Best 3 Asparagus Lasagne Recipes
Indulge in a culinary masterpiece that combines the delicate flavors of asparagus with the rich, savory notes of lasagna. This delectable dish is a symphony of textures, featuring tender asparagus spears, creamy béchamel sauce, and layers of pasta and cheese. The asparagus-béchamel filling offers a delightful balance of flavors, while the crispy pasta sheets add a satisfying crunch. This recipe provides step-by-step instructions for creating this impressive dish, from preparing the asparagus and béchamel sauce to assembling and baking the lasagna. In addition to the classic asparagus lasagna, the article also offers variations such as a vegetarian version made with spinach and mushrooms, a seafood lasagna with shrimp and scallops, and a hearty meat lasagna with ground beef and Italian sausage. Each variation promises a unique taste experience, catering to diverse preferences and dietary choices. Get ready to tantalize your taste buds with this exquisite asparagus lasagna and its delightful variations.
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SALMON AND ASPARAGUS LASAGNE
Another wonderful recipe from Sophie Grigson. This beautiful dish does require some effort. When fresh asparagus is in season this is an absolute joy. You must make your own bechamel sauce otherwise there is no point. If you really want to impress somebody then this is the dish to make. . . .
Provided by robd16
Categories Vegetable
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- First make the bechemel. Stud the onion halves with the cloves and put them in a pan with the bay leaves and the milk. Heat until hot but not boiling, turn the heat down to an absolute minimum and leave to infuse for 20 minutes.
- Discard the onion, cloves and bay leaves, put the saffron into a small dish and infuse in 1 tbsp boiling water.
- Melt the butter in a large saucepan then add the flour, stir for 1 minute and take off the heat and gradually add the hot infused milk.
- Return to the heat, add the dill if using and gently simmer for 10 minutes stirring constantly until as thick as quite thick pouring cream.
- Season with salt, pepper and nutmeg and stir in the saffron, taste and adjust seasoning if necessary.
- While the sauce is simmering, simmer the asparagus over a medium heat for 4 minutes only and run under a cold tap to halt the cooking process. It should be slightly underdone.
- Slice the salmon thinly at a 45 degree angle across the grain
- Preheat the oven to 200C/400°F.
- To assemble the lasagne you need a large oven proof dish. Start with a thin layer of bechemel, then a layer of lasagne DO NOT OVERLAP THE LASAGNE SHEETS.
- More bechemel then all of the asparagus in a single layer, cover with bechemel then another layer of lasagne.
- Another thin layer of bechemel, then the slices of salmon and more bechemel to cover.
- 1 more layer of lasagne sheets, the rest of the bechemel and finish with the parmesan cheese on top.
- Bake for 45 minutes until the top is nicely browned.
- Delicious!
ASPARAGUS LASAGNE
Lovely for a luncheon, different way to use Asparagus when it is abundant in the late spring/early summer. Can be served as an appetizer or a side with grilled meat or fish
Provided by conniecooks
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut tips off asparagus and set aside.
- Preheat oven to 500°F.
- Arrange asparagus stalks on two baking sheets.
- Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
- Bake at 500°F 5-10 minutes or until tender crisp.
- Cut roasted asparagus into 1-inch pieces and set aside.
- Reduce oven to 400°F.
- Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
- Gradually add chicken stock and Water whisking continually for 5 minutes.
- Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
- Whisk until smooth.
- In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
- Spread noodles with cheese sauce.
- Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
- Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
- In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
- Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
- Sprinkle with remaining 1/4 cup of parmesan.
- Bake at 400° 25 - 30 minutes or until golden.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 367.7, Fat 29.3, SaturatedFat 15.9, Cholesterol 73.7, Sodium 465.5, Carbohydrate 12.6, Fiber 3.6, Sugar 3.6, Protein 16.5
ASPARAGUS LASAGNE
Steps:
- 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 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-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 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°F. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving.
Tips:
- Choose fresh, tender asparagus for the best flavor and texture.
- Trim the asparagus spears by snapping off the woody ends.
- Blanch the asparagus spears in boiling water for 2-3 minutes, or until they are bright green and tender.
- Drain the asparagus spears and immediately transfer them to an ice bath to stop the cooking process.
- Use a sharp knife to thinly slice the asparagus spears.
- Use a variety of cheeses in the lasagna, such as mozzarella, Parmesan, and ricotta, for a rich and flavorful filling.
- Be sure to layer the lasagna evenly with the asparagus, cheese, and pasta so that each bite is packed with flavor.
- Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the cheese is melted and bubbly and the lasagna is heated through.
- Let the lasagna cool for 10-15 minutes before slicing and serving.
Conclusion:
Asparagus lasagna is a delicious and elegant dish that is perfect for a special occasion. With its creamy cheese filling, tender asparagus spears, and crispy pasta layers, this lasagna is sure to impress your guests. So next time you are looking for a new and exciting lasagna recipe, give asparagus lasagna a try. You won't be disappointed!
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