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
- 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)
Instructions
- Make the prosciutto sugo sauce as called for and set it aside.
- Make the asparagus-béchamel as called for, cover it with cling film, and set aside.
- 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.
- 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.
- 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.
- 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.
- 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
