Creamy Asparagus Lasagna (White Sauce)

Creamy Asparagus Lasagna (White Sauce)

🕒 Time

• Prep: 25 minutes

• Bake: 40 minutes

• Total: ~1 hour

🍽 Serves

• 4–6 people

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🧀 Ingredients

For the Asparagus

• 1½ lb (700 g) fresh asparagus

• 1 tbsp olive oil

• Salt & black pepper

Trim woody ends. Keep spears whole for that pretty top layer.

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For the Béchamel (White Sauce)

• 4 tbsp butter

• ¼ cup all-purpose flour

• 3 cups whole milk (warm)

• 2 cloves garlic, finely minced

• ¼ tsp nutmeg (optional but classic)

• Salt & white or black pepper, to taste

• ½ cup grated Parmesan cheese

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For Assembly

• 9–12 lasagna sheets (oven-ready or pre-cooked)

• 2 cups shredded mozzarella (or Gruyère for extra flavor)

• Extra Parmesan for topping

• Fresh thyme or parsley (optional, for garnish)

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🔥 Instructions

1. Prep the Asparagus

1. Preheat oven to 375°F / 190°C.

2. Toss asparagus with olive oil, salt, and pepper.

3. Roast on a baking sheet for 8–10 minutes, just until slightly tender (they’ll finish cooking in the oven).

4. Set aside.

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2. Make the Béchamel Sauce

1. Melt butter in a saucepan over medium heat.

2. Whisk in flour and cook for 1–2 minutes (don’t let it brown).

3. Slowly whisk in warm milk, a little at a time.

4. Add garlic, nutmeg, salt, and pepper.

5. Simmer, whisking constantly, until thick and smooth (about 5 minutes).

6. Remove from heat and stir in Parmesan.

👉 Sauce should be creamy, not stiff—like pourable custard.

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3. Assemble the Lasagna

1. Lightly butter a baking dish.

2. Spread a thin layer of béchamel on the bottom.

3. Add a layer of lasagna sheets.

4. Spoon béchamel over pasta, then sprinkle mozzarella.

5. Add a layer of asparagus (lay them neatly).

6. Repeat layers 2–3 times.

Final layer:

• Lasagna sheets

• Béchamel

• Mozzarella + Parmesan

• Arrange asparagus spears neatly on top (like in the photo)

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4. Bake

1. Cover loosely with foil.

2. Bake for 30 minutes.

3. Remove foil and bake another 10–15 minutes until golden and bubbling.

4. Optional: Broil 2–3 minutes for extra browning.

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5. Rest & Serve

• Let rest 10 minutes before slicing.

• Garnish with fresh thyme or parsley.

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🌿 Variations & Upgrades

• Add protein: prosciutto, ham, or rotisserie chicken

• More depth: sautéed mushrooms or caramelized onions

• Extra luxe: swap mozzarella for Gruyère or fontina

• Lemon touch: add lemon zest to béchamel for brightness