How To make Asparagus Lasagne
2 Tbsp. (1/4 stick) butter
1 Med. onion
finely chopped
2 garlic cloves :
minced
3 Tbsp. all purpose flour
2 C. low fat milk
1/2 Tsp. grated lemon peel
1/4 Tsp. ground nutmeg
3/4 Lb. asparagus
1 1/2 c. ricotta cheese
6-9 lasagne noodles
1 1/3 c. shredded Swiss cheese (about 5 oz.)
1 c. diced Canadian bacon (about 5 1/2 oz.)
1/2 c. canned tomato sauce
Freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute 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" 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" 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 degrees. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings.
How To make Asparagus Lasagne's Videos
Asparagus and sweet peas lasagne recipe - collab with Heather Pierce Giannone
Asparagus: in season, fresh, delicate, with such a distinct flavor and a lovely texture. Perfect for my green lasagna and for my foodie friend Heather's asparagus with lemon and cashews. A lovely collaboration to share with you two different ways to cook this amazing spring vegetable.
For Heather's sparagus with lemon and cashews, please click here:
Check her channel too, so many healthy ideas!!
For the homemade Bechamel sauce from scratch, here you are the link:
If you want more details about the Asparagus and sweet peas lasagna, check my blog:
see you next week with a new recipe!!
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Pasta Grannies discover asparagus lasagna from Le Marche!
Every spring, Sperandina makes her wild asparagus go further by cooking a lasagna or vincisgrassi. Vincisgrassi is the word for lasagna in Le Marche region of central Italy. She also freezes asparagus for use at other times of the year too.
For a small tray, 32cmx20cmx6cm allow 600ml of asparagus puree (if you run short of asparagus, add some peas), 800 ml of white sauce and 300g of grated mozzarella. You'll need about 450g of cooked lasagna sheets. Aim for 5 layers and finish with an asparagus free layer - I also added a sprinkling of Parmigiano to mine.
asparagus lasagna-living with amy
asparagus lasagna-living with amy
Asparagus 4 ways | Jamie Oliver
Hi guys, it's asparagus season and Jamie is joined by three of his dear friends who are amazing cooks to bring you the best recipes that celebrates this delicious and nutritous veg.
@Felicitas Pizarro
@Food with Chetna
@Bettina's Kitchen
First up Jamie, wraps asparagus in smokey bacon, he then griddles them to perfection and dips his crispy tips into oozy soft boiled eggs.
We then meet, the brilliant Felicitas Pizarro in Argentina who makes the mouth watering Asparagus tempura, served with a tartar sauce in her back garden.
Next up, the fantastic Chetna Makan makes a quick and tasty asparagus and paneer Sabzi.
Finally, the talented Bettina Campolucci Bordi shows you how to prepare an incredible shaved asparagus salad. She marinades the asparagus in lemon juice and olive oil and tops with breadcrumbs.
Give these simple, quick and delicious recipes a go, you will love them!
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How to Make a Venetian Asparagus Risotto | Pasta Grannies
This week Pasta Grannies is in Venice! And that means rice is on the menu, not pasta. Ada Catto shares her tips for making a delicious asparagus with shrimp risotto.
Big thanks to Cook in Venice for their help. cookinvenice.com
See you every Thursday for a scrummy helping of Pasta Grannies!
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Vegetable Lasagne with Asparagus - Cooking with Marco #15
Enjoy!