Asparagus and Raspadura Lasagna
Category: Pasta Dishes
Servings: 6
Ingredients
| Ingredient | Quantity |
|---|---|
| Egg lasagna sheets | 250g |
| Asparagus | 1kg |
| Raspadura (Italian cheese) | 350g |
| Extra virgin olive oil | 35g |
| Butter (divided) | 160g |
| Fresh thyme | 4 sprigs |
| Salt | To taste |
| Black pepper | To taste |
| Whole milk | 1L |
| All-purpose flour | 90g |
| Pecorino Romano cheese | 15g |
| Ground nutmeg | To taste |
Instructions
-
Prepare the Bechamel Sauce:
- Begin by making the bechamel sauce. In a saucepan, melt 100g of butter over medium heat. Stir in the 90g of all-purpose flour and cook, whisking constantly, to form a roux (paste).
- Gradually add the whole milk, a little at a time, while continuously whisking to avoid lumps. Continue stirring until the sauce thickens and coats the back of a spoon. Season with salt, black pepper, and a pinch of ground nutmeg. Set aside.
-
Prepare the Asparagus:
- Wash the asparagus thoroughly. Trim the ends and cut the spears into approximately 5 cm lengths. Slice the remaining stems into thin rounds.
- Heat 30g of butter in a large pan over medium heat. Add the asparagus stems and sauté for about 2 minutes, just until tender but still vibrant green. Season with a pinch of salt.
-
Assemble the Lasagna:
- Preheat your oven to 160°C (320°F) for conventional or 140°C (285°F) for fan-assisted ovens.
- In a baking dish (18×28 cm or 7×11 inches), pour 3 tablespoons of extra virgin olive oil, ensuring the bottom is well-coated. Spread a thin layer of bechamel sauce over the oil.
- Layer the first sheet of egg lasagna, followed by a layer of sautéed asparagus and a generous amount of bechamel sauce. Sprinkle some freshly cracked black pepper and top with thin slices of raspadura cheese.
- Repeat this layering process, alternating between lasagna sheets, asparagus, bechamel, raspadura cheese, and a few fresh thyme leaves. Continue layering until you’ve used up all the ingredients, finishing with a layer of bechamel on top.
-
Final Touches:
- For the top layer, place a few slices of raspadura, the asparagus tips, and a sprinkle of black pepper and thyme leaves for added flavor.
-
Bake the Lasagna:
- Place the assembled lasagna into the preheated oven and bake for 30-40 minutes (or 20-30 minutes for fan-assisted ovens). The top should be golden and bubbly, with a slight crisp.
- Remove from the oven and let the lasagna rest for at least 10 minutes to allow the layers to set and ensure easier slicing.
-
Serve:
- After resting, slice and serve your delicious asparagus and raspadura lasagna. It’s now ready to enjoy!
This creamy, savory lasagna brings together the delicate flavors of fresh asparagus with the richness of raspadura cheese, creating a satisfying and elegant dish perfect for any occasion. Whether you’re serving it for a family dinner or a special gathering, this comforting recipe is sure to impress. Enjoy every bite of this delightful Italian classic!
