How to make Asparagus Lasagna


How to make Asparagus Lasagna

Asparagus lasagna is a delightful and satisfying dish that combines the earthy flavor of asparagus with the creamy goodness of lasagna.

This unique twist on a classic Italian recipe adds a touch of freshness and seasonal flair to a beloved comfort food.

Asparagus, known for its vibrant green color and distinct taste, brings a burst of springtime to the dish. Whether you’re a vegetarian or simply looking to incorporate more vegetables into your diet, asparagus lasagna is a fantastic option that will leave your taste buds craving for more.

The ingredients 

You’ll need a handful of simple and wholesome ingredients to make asparagus lasagna. Start with fresh asparagus spears, preferably of medium thickness, as they hold up well during cooking.

Other essential ingredients include lasagna noodles, Parmesan cheese, and béchamel. This combination of flavors creates a harmonious blend of textures and tastes that will make your lasagna a standout dish.

Which king of lasagna slices?

In the supermarket, you can find fresh or dry lasagna slices. You might find two kinds of dry lasagna slices: the first does not need pre-cooking in hot water, and the second shall be cooked in boiled water for a few minutes before use. Do check in the box. If you use dry lasagna that does not need pre-cooking, remember to keep the béchamel a little bit liquid, otherwise, the lasagna will become too dry.

You can also do it by yourself but remember that the weight is double the one you can find in the supermarket. If you do the fresh lasagna by yourself, remember to boil the slices in salty hot water (with a spoon of oil) for 5 minutes.

Which kind of Asparagus? 

For this recipe, I suggest buying fresh Asparagus. Alternatively, you can also use the asparagus in the can or frozen asparagus.  

Preparing the asparagus is a crucial step in making a delicious asparagus lasagna. Begin by rinsing the asparagus under cold water to remove any dirt or debris. Trim the woody ends of the spears by gently bending them until they naturally snap.

This ensures you’re using the tender part of the asparagus. If desired, you can lightly steam or blanch the asparagus beforehand to enhance its color and texture.

However, if you prefer a crunchier bite, you can skip this step and you can cook them in a pan with a drizzle of extra virgin olive oil and leave them crispy.

Layering the Lasagna

Layering is the key to a perfectly assembled asparagus lasagna. Start by spreading a thin layer of béchamel sauce at the bottom of your baking dish. Next, arrange a layer of lasagna noodles over the sauce. Spread a generous layer of béchamel, then, add a layer of asparagus spears and sprinkle grated Parmesan cheese. Repeat these layers until you reach the top of the dish. Finish with a final layer of noodles béchamel, and asparagus tips, ensuring each layer is evenly distributed.

Tips and variations 

You can add baked ham in between slices.

If you can also add some slices of mozzarella (but dry it before with blotting paper to avoid the lasagne becoming too liquid).

You can use only parmesan cheese or add also some grated pecorino and mix the two kinds of cheese.

In conclusion, Asparagus lasagna is a delightful dish that celebrates the flavors of spring while providing a wholesome and comforting meal. The combination of fresh asparagus, creamy cheeses, and béchamel sauce creates a symphony of tastes that will please both vegetarians and meat lovers alike.

Whether you’re cooking for a special occasion or simply seeking a satisfying dinner, asparagus lasagna is an excellent choice. With its vibrant colors and delectable flavors, this dish is sure to impress your guests and leave them asking for seconds. Give it a try and savor the deliciousness of asparagus in every bite!

If you love asparagus also try:

Now let’s see how to prepare asparagus lasagna…. Ready to cook with me?

Asparagus lasagna

Ingredients (in EU and US measurement):

  • 250 g (8.8 oz) of lasagna slices
  • 400 g (14 oz) of Asparagus
  • 50 g (1.7 oz) of grated Parmesan 
  • half onion, chopped
  • Salt

Ingredients for the béchamel:

  • 500 ml (2 cups plus 1 tbsp) of Milk
  • 40 g (⅓ cup) of Flour 00
  • 40 g (¼ stick plus 1 tbsp) of Butter
  • Grated Nutmeg
  • Salt


Let’s start to cook the asparagus

Begin by rinsing the asparagus under cold water to remove any dirt or debris. Trim the woody ends of the spears by gently bending them until they naturally snap. This ensures you’re using the tender part of the asparagus.

Cut them into rounds, leaving the asparagus tips whole.

In a pan, cook over low heat, half a chopped onion in a drop of extra virgin olive oil, add the asparagus, and cook them for 15-20 minutes (until they become soft).

Once cooked, keep the asparagus tips aside.

Meanwhile, let’s prepare the béchamel

First of all, pour the milk into a pot and heat it over low heat.

In another pot, put the butter and cook it on low heat until it melts. 

Just melted, and add the flour while mixing. You will get a golden cream (roux); at this point, you can add the hot milk and whip it until it becomes creamy. Add salt and nutmeg and the bechamel is ready.

Now let’s assemble the lasagna

Cover the bottom of a tray with a little bit of béchamel.

Locate the first layer of lasagna. Cover it with béchamel and asparagus (you can also blend them if you prefer), and grated parmesan.

Keep adding slices, béchamel, asparagus, and grated Parmesan until you finish the ingredients.

In the last layer, add only béchamel and a good quantity of grated parmesan and the asparagus tips to decorate.

Cook in preheated oven at 200 C (392 F°) for about 20 minutes, (Or by following the instructions on the lasagna box) until you see the top slightly crust.

Enjoy! Buon appetite!


You can keep the lasagna in the fridge for a couple of days. You can also freeze them before cooking (in that case, you should unfreeze them in the fridge and then cook them).

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