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Italian Ham & Asparagus Lasagna w/Asparagus Bechamel

Published: · Modified: by Kelly · This post may contain affiliate links · 9 Comments

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This lasagna recipe is a house favorite and gets requested multiple times a season whenever asparagus is popping up everywhere.

Filled with layers of pan-seared asparagus, delicate slices of prosciutto cotto (Italian cooked ham), generous helpings of sliced fresh mozzarella, grated Grana Padano cheese, a green asparagus-infused bechamel, and one of the easiest and tastiest porky tomato pasta sauces of all time.

This lasagna is really delicious, and we think you're gonna love it as much as we do. 

An italian ham and asparagus lasagna fully baked with beautiful wild asparagus spears decorating the top of the cheesy crispy mozzarella topping.
tomato sauce spooned into "dots" over the bechamel and chopped asparagus before being spread out

A Perfect Mother's Day Lasagna Recipe

This lasagna recipe makes a perfect Valentine's day or Mother's Day lasagna. If you want to do something really special for your Mama this year (or any Mom out there that you love), you can start by making this delicious springtime lasagna, or "pasticcio"(pronounced, poss-teecho), which I made to celebrate my own Mom.

Each component is very simple to pull together, but it's a real showstopper when everything is assembled and baked. It also travels well and can be made ahead of time and refrigerated or frozen and reheated as needed.

Jump to:
Pastel colored green asparagus bechamel sauce being spooned into a lasagna dish showing it's creamy texture and bright spring color for layered Mother's Day lasagna.
perfectly pan-seared wild asparagus
prosciutto cotto ham slices being layered over tomato sauce and chopped pan seared asparagus
prosciutto cotto layered with torn mozzarella balls and grated Parm looking white and snowy almomst

A Unique and Especially Delicious Spring Lasagna (below leftovers reheated the next day)

a large piece of cut asparagus Lasagna with prosciutto sauce underneath in a pasta bowl

Asparagus & Italian Ham Lasagna Ingredients

Lots of tasty ingredients make up the components of this lasagna, but they're all very easy to pull together.  In honor of my Mama (who loved asparagus) and Mother's Day, I've highlighted wild asparagus in this lasagna.

I wanted to make something full of asparagus flavor (and color) that would be comforting and really tasty. If you want to make a vegetarian version of this lasagna, substitute a simple tomato sauce for the prosciutto sugo sauce and omit the slices of prosciutto cotto from the recipe.

pan seared asparagus resting on top of a bed of freshly grated Parm and torn fresh mozzarella as the top layer on this lasagna before being baked
a corner of the baked asparagus just after baking with a golden brown cheesy top and perfectly cooked asparagus spears

How to Make Asparagus & Ham Lasagna (w/Asparagus Béchamel)

I experimented by making an asparagus-béchamel instead of a regular Italian béchamel for this lasagna with the goal of making this a true spring green dish.  Béchamel can be made plainly or with an infusion of different flavors and spices (even cheese can be added to a béchamel sauce to create a Mornay sauce).

So, I replaced some of the traditional milk with blanched, puréed asparagus and achieved a pale green (and great-tasting) new version of béchamel, which is a perfect accompaniment to the other flavors in this lasagna. 

Making the Lasagna:

Step 1. Start by preparing the prosciutto sugo sauce and asparagus-béchamel sauce as called for.

Step 2. For the asparagus, you'll prepare two batches: blanch and pan-sear 7 ounces (200g) for layering inside the lasagna, slicing them into bite-sized pieces. Then blanch 5 ounces (140-150g), ice bath them, and slice in half lengthwise for decorating the top.

Step 3. Assemble the lasagna by layering béchamel, sauces, noodles, cheeses (Grana Padano and mozzarella), the chopped asparagus, and prosciutto cotto (ham) in your lasagna dish. Top with the halved asparagus spears.

Step 4. Bake covered at 350°F/175°C for 40 minutes, then uncovered for 5-10 minutes until golden and bubbling. Let it rest 10-20 minutes before serving.

Asparagus and Ham Lasagna step-by-step recipe photos and instructions

asparagus blanching in a pot of water
asparagus in a fine mesh sieve being strained
asparagus spears cooking in a cast iron skillet with smoke rising
beautifully pan seared and golden brown asparagus
closeup of wild pan-seared asparagus
blanching another round of asparagus with my hand holding it just above the pot of boiling water
tongs transferring asparagus to the ice bath
blanched asparagus in bowl of ice water with three king size ice cubes floating in the clear glass bowl
my hand holding a vertically sliced blanched asparagus spear
assembled asparagus spears lying on a cutting board with the spears curves opposing each other leading out to the left and right sides from the middle.
2 whole mozzarella balls on a cutting board next to my Global Brand chef's knife all lying on a cutting board
my hand holding a large chunk of hard cheese with mozzarella in the background
my hand holding a 2 inch piece of hard cheese with a microplane and grated cheese next to it
lasagna ingredients ready to assemble the lasagna on a cutting board on the counter top
a ladle in filled with asparagus bechamel in a white casserole dish with asparagus next to it on a cutting board
dots of bright dark red tomato sauce on top of the pale green bechamel sauce in a white ceramic lasagna dish
prosciutto sugo spread out into a thin layer
prosciutto sugo spread out into a thin layer with grated cheese sprinkled on top
green lasagna noodles layered over the top
bechamel layered over lasagna noodles
chopped asparagus dotting the top of the pale green bechamel
prosciutto sugo layered on top of chopped asparagus
prosciutto cotto ham slices being layered over tomato sauce and chopped pan seared asparagus
closeup of the prosciutto cotto ham slices being layered over tomato sauce and chopped pan seared asparagus
prosciutto cotto ham layer fulling covering lasagna
grated cheese covering the ham lightly
fresh mozzarella cubes covering the ham and grated cheese
another layer of green spinach lasagna noodles covering the lasagna
bechamel dotting the spinach noodles
bechamel evenly spread out over the lasagna noodles
prosciutto sugo layer spread evenly out over the lasagna
grated cheese sprinkled over the sugo
more chopped asparagus added
mozzarella added to the top
prosciutto cotto layered over only half the lasagna so far
half covered with 2 lasagna noodles
bechamel covered lasagna dish
12 small dollops of prosciutto sugo on top of evenly layered pale green bechamel
prosciutto sugo layer spread evenly over the bechamel
a more plentiful generous sprinkling of grated cheese over the top
one entire ball of mozzarella shredded and dotted over the top of the lasagna
asparagus arranged beautifully on to of the cheese
my hand brushing the asparagus lightly with olive oil using a silicone pastry brush
small amount of grated cheese on top of the asparagus ready to be covered and baked
aluminum foil covering the lasagna and tightly sealed
a freshly baked, crispy gooey cheesy lasagna with beautifully placed spears of asparagus on top curving out from the center going left and right
my hand using a spoon to smooth out the green bechamel over the tops of the green pasta sheets inside of a white ceramic lasagna that's lying on top of a tan colored Epicurean brand cutting board with fresh asparagus off to the left in the background
tomato sauce spooned into "dots" over the bechamel and chopped asparagus before being spread out

MealPrep It: Bake it, Portion it, Freeze it

Like any lasagna recipe, this is a favorite meal prep dish for us to make ahead of time and freeze it into portions that we can pull out of the freezer to reheat for an effortless weeknight meal or when we feel like having a lazy weekend.

This is the first and last thing I make when asparagus is in season each year. When you make it, you'll see why. It's always easiest to slice it for meal prep the day after it's been baked and chilled overnight in the fridge. It makes it really easy to portion.

side view cold sliced lasagna
top down view of slice of cold lasagna

Reheated Day-2 Asparagus and Italian Ham Lasagna (in photos below)

Looking for More Lasagna & Pasta Recipes?

Below are a few of our favorite pasta dishes that we think you might also enjoy.

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finished Duck Ragù with Bigoli pasta looking delicious
bolognese pasta square looking ooey-gooey and delicious
the most delicious creamy shrimp alfredo pasta ready to eat with huge red Argentinian shrimp on top of a zigzag regional egg pasta
closeup of baked ziti with tomatoes and cheese covered pasta noodles some gooey and some crispy
Garganelli pasta noodles in a shrimp and tomato pasta sauce.
spaghetti carbonara plated in a white pasta bowl with rectangular pieces of beautifully browned pancetta throughout
a bowl full of Reginelle tagliatelle pasta which is a tagliatelle egg pasta with zigzagged edges (with a beautiful beef ragù mixed in)
fork holding a mouthful of cajun royal red spaghetti with a shrimp on it
shrimp pasta in red sauce piled high on top of triangular spaghetti noodles in a white pasta bowl

 Let's get started!

 

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a hand holding an oval stainless steel serving platter with two orange and white plaid pot holders underneath and filled with two very generous servings of golden lasagna with bright green asparagus spears decorating the top and a red pork sauce peeking out from underneath the lasagna

Delicious Asparagus and Italian Ham Lasagna

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

  • Author: Kelly
  • Total Time: 1 hour 15 minutes
  • Yield: 8 people depending on hunger level 1x
Print Recipe

Description

This is a house favorite lasagna that I get lots of requests for when fresh asparagus is in season. This Italian-inspired lasagna recipe with thinly sliced ham, delicious porky tomato sauce, layers of asparagus-infused béchamel, pan-seared fresh asparagus, fresh mozzarella, and grated Grana Padano cheese makes one of the most delicious lasagnas you'll ever eat!  Hands down, it's one of my top three lasagnas of all time, and we hope you'll be as crazy about it as we are.

Ingredients

Scale
  • 1 recipe Asparagus Bechamel
  • 1 recipe Prosciutto Sugo red sauce
  • 12 sheets (7 ounces) spinach or plain egg pasta lasagna noodles (ready to bake) (200g)
  • 5 ounces fresh asparagus cleaned and trimmed (150g) *for decorating the top of lasagna
  • 7 ounces asparagus cleaned and trimmed (200g) *for layering inside lasagna
  • 6 ounces Italian prosciutto cotto, or other premium deli ham, sliced paper-thin (170g)
  • 2 balls (7 ounces) of fresh mozzarella, diced or hand-shredded (200g)
  • 3 ounces Grana Padano cheese, or Parmigiano Reggiano, grated (90g)
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Instructions

  1. Make the prosciutto sugo sauce as called for and set it aside.
  2. Make the asparagus-béchamel as called for, cover it with cling film, and set aside.
  3. Blanch 7 ounces (200g) of asparagus for layering. Bring a medium pot of lightly salted water to a boil and add the asparagus. Blanch for approximately 1 minute until bright green.
  4. Pan-sear the blanched asparagus. Using tongs, remove the asparagus from the water and place directly into a preheated skillet on medium-high heat drizzled with a little olive oil in a single layer. Do not overcrowd. Season with salt and pepper and sear for 1-2 minutes until golden brown. Flip and brown the other side until crispy and nicely browned. Remove to a cutting board and slice into bite-sized pieces. Set aside. *Don't over-cook them as they will cook further in the oven.
  5. Blanch 5 ounces (140-150g) of asparagus for decorating the lasagna top. In the same pot of lightly salted water, bring to a boil again and add the asparagus. Blanch for approximately 1 minute until bright green. Immediately remove and drop into a bowl of ice water for 1-2 minutes until cooled through. Remove from ice water, pat dry, and slice each spear in half lengthwise. Set aside.
  6. Assemble the lasagna. Spread a ladle of béchamel on the bottom of a lasagna dish or 9x13 inch baking dish. Build the layers in this order: sauce, Grana Padano, lasagna noodles, béchamel, chopped asparagus, prosciutto sauce, prosciutto cotto (ham), Grana Padano, mozzarella, lasagna noodles, béchamel, sauce, Grana Padano, chopped asparagus, mozzarella, prosciutto cotto (ham), lasagna noodles, béchamel, sauce, mozzarella, Grana Padano. Decorate the top with the blanched asparagus spear halves.
  7. Bake the lasagna. Cover the lasagna tightly with aluminum foil and bake in a preheated 350°F/175°C oven for 40 minutes. Remove the foil and bake uncovered for 5-10 minutes more until bubbling and golden brown on top. Allow to cool for 10-20 minutes before serving. Enjoy!

Notes

  • When searing the asparagus, do not move the asparagus once they hit the pan other than to arrange them into a single layer so that they can brown properly in that initial connection with the oil and the hot skillet.
  • If you notice a pool of asparagus liquid on the top of the lasagna, don't worry. Slightly tilt the lasagna away from you (or towards you) and allow the liquid to seep into the sides of the lasagna. You may have to do this up to two times if you're working with large asparagus which contains more water. Continue cooking until the top of the lasagna is melted, bubbly, and lightly browned all over.
  • How do I get a nicely browned and crispy cheesy top on my lasagna? The trick to getting a perfectly golden brown cheesy top on your baked lasagna is to place it under the broiler during the last 10 minutes of baking time. Just be sure to watch it so it doesn't burn.  Remove it from the oven when the desired color is reached.
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Category: Pasta
  • Method: Baked
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 Slice

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About Kelly

Global recipes from a NYC private chef and Chengdu cooking school founder, now living & cooking in Italy. Authentic Italian, Chinese, and Southern cuisine!

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  1. Brooke says

    I wish someone hadv told me lasagna could be so much more than just beef, tomatoes, and cheese! Our family loves this lasagna so much that this year, it's making it's way onto the Christmas banquet alongside the roast turkey. It's different, it's supremely delicious and it's a perfect holiday lasagna because not everyone loves turkey. Amazing recipe!

    Reply

  2. Annie says

    This lasagna is super tasty! We love regular lasagna, but this lighter, less expensive to make, and just as delicious as you'd want any lasagna to be😍! Plus it's a showstopper for any kind of get together you're having. Can't wait to try your authentic lasagna Bolognese recipe next!

    Reply

  3. Danielle says

    I made this for Easter this year and it was a HUGE hit! Even the kids (who try as hard as they can to avoid veggies) ate it all up (some even came back for seconds)! Served it with a spring salad mix with carrots, cucumbers and radishes and garlic toast. Highly recommended recipe.😊

    Reply

  4. Brian says

    Terrific lasagna! Family loved it.

    Reply

  5. Charla says

    Perfect spring lasagna to make! We'll be making this every year:)

    Reply

  6. Luanne says

    A perfect way to use up some of our (abundant) homegrown asparagus! Delicious:)

    Reply

  7. Julia says

    Made this delicious lasagna with one change...I didn't feel like making the asparagus bechamel and having to clean another appliance so I made a regular one and it was still yummy as hell! I took a big chance on making this for dinner because the kids don't love green veggies, but they ate every last bite because there's enough ham and cheese and tomato sauce:)

    Reply

  8. Glen says

    This lasagna makes me want to visit Italy😋. I'm like a few of the other commenters...I had no idea lasagna could be more than spaghetti sauce and cheese. I'm down to make your lasagna bolognese next! Fantastic recipe! Thanks

    Reply

  9. Tammy says

    This was delicious! I'd never made bechamel sauce before but I know my way around a good roux and gravy. It was really easy;) I used the most tender spring asparagus I could find and Boar's Head prosciutto cotto. It's perfect for Easter or a nice Sunday family meal!

    Reply