Asparagus Lasagna

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5 from 4 votes

One of the best authentic baked lasagna recipes, a delicious white sauce Asparagus Lasagna recipe, creamy and tasty.

Prep Time30

Cook Time25

Total Time55

Course: Pasta

Cuisine: Italian

Servings: servings

Calories: 663kcal

Author: Rosemary Molloy

Ingredients

12 lasagna noodles
2 cups chopped asparagus (keep tops separate see instructions)
1¼ cups freshly grated parmigiano
1 cup fresh mozzarella cubed
1 cup Italian sausage (broken into pieces)

FOR THE WHITE SAUCE

¼ cup butter salted
¼ cup flour
3½ cups milk
1-2 dashes salt
1-2 dashes black pepper

US Customary - Metric

Instructions

In a medium pot of boiled water add chopped asparagus (I added the tops of the asparagus in the last 3 minutes) and boil for a total of approximately 8 minutes, drain and set aside. I set aside 3 whole asparagus (raw) for the top.
In a medium pan add the olive oil and broken sausage and brown on medium heat.
In a large pot over medium heat add butter, melt then add flour, salt and pepper, combine with a whisk, add the milk, 1 cup at a time and continue to stir until thickened, remove from heat and let cool to thicken even more for about 15-20 minutes.
Pre-heat oven to 375F/190C.
In a baking pan (I used a 10½ x 8¼ inch, 27 x 21 cm deep baking pan) spread 3-4 tablespoons of white sauce on the bottom of the pan, than layer with lasagna noodles (my size pan used 2 per layer, I used fresh sheets, break or cut if need to fit), white sauce mixture, (remember everything needs to be divided by 3-4, the last layer I don't add asparagus, sausage or mozzarella), then top with chopped asparagus, sausage, sprinkle with the grated parmesan cheese and mozzarella, continue for the remaining layers. Place the three whole stalks of asparagus on top, bake for approximately 20-25 minutes. Let sit 5-10 minutes, then serve , Enjoy!

Notes

You can use lasagna strips also referred to oven ready lasagna noodles or you can use fresh lasagna or even dried lasagna, dried lasagna noodles will need to be boiled first until al dente.

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.

Nutrition