Best Asparagus Lasagne Recipes

ASPARAGUS & BROAD BEAN LASAGNE

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
• Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
• Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.

SALMON AND ASPARAGUS LASAGNE

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

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.

ASPARAGUS LASAGNE

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.

LASAGNE WITH ASPARAGUS AND MUSHROOM SAUCE

Steps:

• Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg; stir 1 minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking 1 more minute; set aside. Preheat oven to 375°. Trim about 1 inch from bottoms of asparagus spears, discard. Steam asparagus for 6 minutes or until tender. Cool slightly; cut an additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor; puree until creamy. Stir asparagus puree into white sauce. Spread 1 cup asparagus sauce in 13x9-inch baking dish; top with 4 lasagne sheets and another cup of asparagus sauce. Top with half of the asparagus spears, one third of both cheeses, 1 cup Mushroom & Garlic Sauce. Top with 4 lasagne sheets, 1 cup asparagus suce, the remaining asparagus spears and one-third of both cheeses. Top with 4 more lasagne sheets, remaining Mushroom & Garlic Sauce and cheeses. Cover with foil; bake 45 minutes. Remove from oven; let stand 15 minutes before cutting. Tip: You may substitute Swiss cheese for Fontina cheese. PREP TIME: 30 minutes. COOK TIME: 45 minutes.