Asparagus Lasagna

This asparagus lasagna known as ‘lasagne agli asparagi’ is one of my favorite spring dishes with fresh asparagus, a creamy white sauce, cheese and savory ham. It’s perfect for special occasions!

 

I love lasagna and baked pasta dishes whether it’s a traditional lasagna, white sauce lasagna or grilled zucchini lasagna!

When asparagus is plentiful during the spring, I love to use it to make this asparagus lasagna, creamy asparagus sausage pasta and easy cheesy asparagus quiche.

If you have never thought to pair asparagus with pasta, it is the perfect combination of flavors and textures! This lasagna with asparagus is lighter than a classic lasagna with a bolognese sauce and perfect for spring. 

I love to add cooked ham, but you can make it a vegetarian lasagna without any meat and it’s just as satisfying! 

Why You’ll Love Asparagus in Lasagna

• Flavorful with lots of texture: Crisp asparagus combined with creamy cheeses, tender pasta and delicate white sauce is a delicious contrast of taste and texture.
• Best spring lasagna: When the weather starts to get warmer, this lighter lasagna is the perfect dish for special occasions from Easter to Mother’s Day and Sunday lunches! 

Asparagus Lasagna Recipe Ingredients

• Lasagna noodles: I used oven ready lasagna noodles. You can use standard lasagna noodles but they will need to be cooked and drained before using in this dish.
• Asparagus: You will need 2 cups chopped green or white asparagus, although I prefer green. Use thin stalks or thick and separate tops from the stalks. 
• Freshly grated parmesan cheese: I always recommend using a good quality fresh grated Parmesan cheese.
• Mozzarella cheese: I love the taste of traditional mozzarella cheese adds with the sausage and asparagus, but Swiss cheese or goat cheese could be substituted.
• Italian sausage: Italian sausage adds some protein and flavor but could be omitted for a vegetarian dish.
• White sauce: For the creamy bechamel, you will need milk, butter, flour, salt and pepper.

How to Make Asparagus Lasagna

To start, in a medium pot, boil water then add chopped asparagus spears and boil add the asparagus tips at the end. Drain and set aside.

In a medium pan add the olive oil and broken sausage and brown on medium heat.

Make the creamy béchamel sauce by adding butter to a large pot over medium heat. Whisk in flour and salt then milk one cup at a time and continue to stir until thickened, remove from heat and let cool and thicken.

Add some béchamel to the bottom of the baking dish, then layer with lasagna sheets, more béchamel sauce, then top with chopped asparagus, and sausage.

Then sprinkle with grated Parmesan cheese and mozzarella, continue for the remaining layers. 

Bake then let rest for about 5 minutes, then slice into squares and serve.

Tips and Variations

• Additional vegetables: Zucchini, spinach, leeks or even some sauteed mushrooms would all be delicious additions to this lasagna with asparagus. 
• Protein: Instead of sausage, try some fried pancetta, bacon or cooked ham. You could even add some sauteed shrimp.
• Make your own pasta: Making your own fresh egg pasta or homemade fresh pasta; while adding a few more steps would make this extra special!
• Roasted asparagus: I find it quick and easy to steam my asparagus but if you would rather use roasted asparagus in olive oil it does add a layer of flavor as it sweetens the asparagus.
• Garnish: Garnish top of your lasagna with freshly grated Parmesan cheese or fresh basil before serving.

Can I make a vegetarian asparagus lasagna?

Yes, simply omit the ham and this becomes a great vegetarian alternative dish.

Can I make this gluten-free?

To make this gluten-free, replace the lasagna noodles with a gluten-free lasagna noodle and use a gluten-free flour in the white bèchamel sauce.

Can I make this ahead of time?

Yes! You can assemble this up to two days in advance. Store covered in the refrigerator. You may need to add a few minutes to the baking time or if you have time set it out to bring to room temperature about 30 minutes before baking. 

How to store pasta leftovers?

Store your lasagna leftovers in an airtight container in the refrigerator for up to 3 days. Reheat portions in the microwave, oven or even in a skillet on the stovetop. I don’t recommend freezing pasta as it changes it texture upon thawing.

More Pasta Recipes to Try

• Italian Artichoke and Sausage Pasta
• Stovetop Skillet Lasagna
• Creamy Mushroom and Ham Pasta
• Rustic Lasagna Cups
• Homemade Mushroom Lasagna

This white sauce (I seem to be partial to white sauce these days) and asparagus lasagna is absolutely delicious. So before the asparagus disappears for another season,  why not give this a try, it will be worth it. Buon Appetito!

Updated from May 1, 2014.