Asparagus and ham lasagna for a taste of spring

Asparagus and ham lasagna for a taste of spring

By 11/05/2016

There are so many different versions of lasagna. I always discover a new one, mainly when I go to Italy because my mum or my sister always come up with something new. They are usually hand me down recipes, from neighbours and friends which I always find to be the best.

This is because they have been tried and tested by different people, several times and most importantly they are not too difficult. Difficult stuff belongs to chefs who cook for restaurants and I am certainly not one of them.

I like "peasant and rustic" everyday types of recipes to dish out to my family, nothing too fancy but fancy enough for make you scream out more!

Asparagus and ham lasagna isn't new, I had it before but I never really tried making it myself. It is scrummy, delicate and lighter than the classic meat version.

When I make lasagne I always make a large portion so we can eat the leftovers the day after (it keeps very well in the fridge for a few days).Β  I prefer to use fresh lasagne sheets as they are really easy and they can be found in most supermarkets..unless you want to make your own then that's even better.

  • Prep Time : 40 minutes
  • Cook Time : 45 minutes

Ingredients

Instructions

Clean and peel the asparagus if they are large. Remove the thicker ends and cut the tips off.

My mum is prepping them in this photo.Β  As you can see there is far more asparagus then what's needed in the recipe. It makes me wonder why I am the way I am when I cook double portions for everything!

peeling asparagus

Mammaaaa! How many people are you expecting for lunch??! Keep peeling.. peeling..peeling..

peeling asparagus

Cut the asparagus stalks into smaller pieces and cook them until soft in salty boiling water then drain.

cutting asparagus

Whiz the stems into a puree and set aside

whizzed asparagus

Cook the asparagus tips for a few minutes in a pan with a little olive oil, just enough to softed them. Do not overcook them, you want them to be quite crunchy.

Make the bechamel sauce. First warm the milk up.
In a saucepan, over a low heat, melt the butter with the flour and with a wooden spoon stir it and mix it well.

making bechamel sauce

Now switch off the heat and slowly add the warm milch stirring very well and all the time to avoid lumps.

Put the sauce back on the stove and cook it over a gentle heat until it begins to thicken.

When it comes to the boil let it bubble up for 8 to 10 minutes stirring all the time. In the last two minutes of cooking add salt and pepper and some grated nutmeg.

making bechamel sauce

Begin to assemble your lasagna. Put a few tbsp of bechamel sauce on the bottom of your baking tray and a couple of lasagna sheets.

Spread some asparagus puree on top, a few slices of ham, grated parmesan cheese and again bechamel sauce. Continue with the layers until the end of your ingredients.

ham and bechamelle on top

Finish off with a layer of bechamel, pieces of ham and the asparagus tip. Sprinkle with grated parmesan and add a few knobs of butter.

Ham and asparagus lasagna

Cover up with a sheet of tin foil and cook at 190C - 375F for 35 minutes. Remove the foil after 20 minutes then continue cooking for the remaining 15 minutes or until nice and golden on top.

Asparagus and ham lasagna

 

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22 Responses to Asparagus and ham lasagna for a taste of spring

    • Alida

      Lots of veggies, always πŸ™‚

  1. Louise

    Hi Alida:)
    My kids use to always ask me whether I was cooking for an Army for just the same reasons, lol….peeel, peel, peel, lol…

    This Asparagus and Ham Lasagna looks delicious, Alida. “Hand me down recipes” are usually the best! And this one looks amazing!

    Thank you so much for sharing, Alida…

    • Alida

      You are just like me then! Better too much than too little surely πŸ™‚

  2. La cucina di Molly

    Oggi siamo in sintonia, anche tu asparagi, in fondo questo Γ¨ il periodo giusto per gustarli freschi! Complimenti per le tue lasagne molto gustose e invitanti e grazie per la condivisione!
    Un abbraccio mia cara!

    • Alida

      Grazie Vanna.

  3. Dottie Sauchelli Balin

    Dear Alida,
    Love this post and love this lasagna dish. I would never have thought of this combination. The idea with the ham and asparagus and the white Bechamel sauce must be so delicious. I think Italian people make food like it is going out on style. I know that is what my mom used to do..pots and pots of food. Plus lots of cleanup. Thanks for sharing..Hugs Dottie πŸ™‚

    • Alida

      Yes this is one of my favourites lasagna for spring. I would have asparagus every day. Ciao!

  4. Barbara

    Perfect dish Alida. Thanks πŸ™‚

    • Alida

      Thank you Barbara.

    • Alida

      I love the white ones too!

  5. Chiara

    una sontuosa ricetta perfetta per una cena fra amici !

    • Alida

      Si la lasagna o pasticcio come diciamo noi ci sta sempre!

  6. Michelle @ O Blog Off

    Alida-
    I love ham and asparagus. This sounds so good! I love recipes that are comfort food but lighter for summertime! Thanks for posting! Yum!

    • Alida

      Thanks Michelle, a few lighter recipes are handy now that we are heading towards summer.

  7. uno spicchio di melone

    Ma bellissimoooo! Queste lasagne sono degne di un inchino! Bravissima ALida!
    unospicchiodimelone!

    • Alida

      Si le preferisco a quelle alla carne devo dire specialmente in primavera. Grazie cara.

  8. mimi rippee

    How can I print this recipe so that I can make it? Somehow it will not print. Thanks, Mimi

    • Alida

      Hi Mimi,
      there is button at the end of the recipe, it says “print” which should now work.

      • mimi rippee

        What kind of ham did you use in this lasagne?

      • Alida

        Hi Mimi,
        It is ordinary “cooked ham” (not Parma ham), basically ham you can get at the supermarket.

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