Asparagus Lasagna is a delightful twist on the classic Italian dish, making it an ideal choice for a festive spring meal or an Easter gathering. This recipe combines fresh, tender asparagus with sun-dried tomatoes, creamy cheeses and savory bacon, creating a harmonious blend of flavors that celebrates the bounty of the season. Simple to prepare yet impressive to serve, this lasagna is perfect for those looking to enjoy a taste of Italy with a fresh twist. Let’s dive into the details and see how you can bring this delicious dish to your table.
Origin and History
Lasagna, one of Italy’s most beloved dishes, has a rich history that dates back to ancient times. The word “lasagna” is believed to have originated from the Greek word “laganon,” which referred to flat sheets of pasta dough. Over the centuries, the dish evolved, particularly in the Emilia-Romagna region of Italy, where it became synonymous with layers of ragù, béchamel sauce, and Parmigiano-Reggiano cheese.
Asparagus, on the other hand, has been cultivated for thousands of years, with its origins tracing back to the Mediterranean region. Asparagus has long been prized for its delicate flavor and nutritional benefits. In Italy, it is often used in springtime dishes, reflecting the country’s deep connection to seasonal and regional ingredients.
Asparagus Lasagna likely emerged as a variation of traditional lasagna, embracing Italy’s rich culinary heritage while adapting to the availability of fresh, local produce. While traditional lasagna is associated with rich, meaty sauces, this version offers a lighter, verdant alternative that’s perfect for the season. This dish showcases the versatility of lasagna, demonstrating how it can be adapted to highlight different flavors and ingredients.
Choosing Lasagna Sheets For A Perfect Lasagna
When it comes to choosing lasagna sheets for your dish, you have several options, each with its own benefits:
Dry Lasagna Sheets: These are the traditional sheets that need to be boiled before layering in your lasagna. They’re widely available and can be stored for a long time, making them a convenient choice. Just be sure to cook them until they’re al dente before assembling your lasagna.
Oven-Ready Lasagna Sheets: Also known as no-boil sheets, these are designed to be used directly in the oven without pre-cooking. They absorb moisture from the sauce as they bake, which can save time and make the preparation process easier. Ensure your sauce is sufficiently liquid to cook the sheets properly.
Fresh Lasagna Sheets: These are typically found in the refrigerated section of the grocery store and offer a tender texture and fresh taste. They don’t require pre-cooking and can be used straight from the package, making them a great choice for a quick and easy lasagna with a homemade feel.
Handmade Lasagna Sheets: If you have the time and inclination, making your own lasagna sheets from scratch can be a rewarding experience. Handmade sheets allow you to control the thickness and texture, and they often have a richer flavor. Plus, they can be tailored to your preferences, whether you’re using traditional flour or experimenting with different grains.
This is my tutorial for making homemade pasta sheet
Choosing Asparagus For Your Asparagus Lasagna
When choosing asparagus for your asparagus lasagna, you’ll want to select the best type to ensure optimal flavor and texture. Here are some tips to help you pick the right asparagus:
Freshness: Always opt for fresh asparagus. Look for firm, straight stalks with tightly closed tips. Fresh asparagus will have a vibrant green color and a slight snap when bent.
Thickness: Asparagus comes in various thicknesses, from thin and delicate to thick and robust. For lasagna, medium to thick asparagus spears work well. They hold up nicely during cooking and provide a satisfying bite. Thin asparagus can become too soft and may not deliver the same texture.
Seasonal: Asparagus is typically in season during the spring, which is when you’ll find the freshest and most flavorful stalks. If possible, buy asparagus at your local farmers’ market or grocery store during this time for the best quality.
White or Green Asparagus: While green asparagus is the most common and works wonderfully in lasagna, you might also come across white asparagus. White asparagus has a milder flavor and a slightly more tender texture. It can be used in lasagna for a unique twist, but note that it may require a bit more peeling and prep.
Can I use frozen asparagus in asparagus lasagna?
Yes, you can absolutely use frozen asparagus in asparagus lasagna! While fresh asparagus is often preferred for its crisp texture and vibrant flavor, frozen asparagus can be a convenient and tasty alternative, especially when fresh asparagus is out of season or unavailable. Just follow my advice to get the best result:
Before incorporating frozen asparagus into your lasagna, be sure to thaw it completely. You can do this by placing it in the refrigerator overnight or using the defrost setting on your microwave. Once thawed, make sure to pat the asparagus dry with paper towels to remove any excess moisture. This will prevent your lasagna from becoming watery during baking.
PRO TIPS — 1) Frozen asparagus is usually blanched before freezing, which means it’s partially cooked. As a result, it may require less cooking time than fresh asparagus. Keep this in mind when sautéing or adding it to your dish. 2) While frozen asparagus may not have the same crispness as fresh, it still retains much of its flavor and nutritional value. Consider enhancing the taste with a bit of seasoning or a splash of lemon juice.
By following these tips, you can successfully incorporate frozen asparagus into your lasagna, ensuring a delicious and satisfying meal regardless of the season!
How To Make Asparagus Lasagna
Prepare Asparagus Lasagna, a delightful twist on the classic Italian dish, by following these steps.
Ingredients (8-10 servings):
- 600 g (1 lb 5¼ oz) asparagus, washed
- 500 g (1 lb 1¾ oz) ricotta cheese
- 500 g (1 lb 1¾ oz) sun-dried tomatoes
- 250 g (8¾ oz) fresh oven ready lasagna sheets (amount may vary based on your baking dish size)
- 150 g (5¼ oz) grated Parmesan cheese
- 100 g (3½ oz) pancetta or bacon, diced – “Pancetta” and “Bacon” might seem pretty similar at first glance. They’re both cured pork products that add a delicious, savory flavor to dishes. But there are some key differences that set them apart. Are you unsure about the difference between pancetta and bacon? Check this out to learn more!
- 100 g (3½ oz) grated mozzarella cheese
- 1 onion, diced
- 1 garlic clove, peeled and minced – Read here to learn how to peel garlic easily.
- 4-5 fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
Step-by-step Instructions:
Prepare the Asparagus Mixture
Begin with fresh asparagus spears — trim off the woody ends and cut the asparagus into pieces of about 1 cm each (about 1/2 inch). If you’re using pre-cleaned frozen asparagus, you can skip this step.
Heat a non-stick skillet over medium heat. Add the pancetta (1) and cook, stirring occasionally, until browned and crispy. Remove the pancetta from the skillet, reserving the rendered fat. Proceed to the next step using the same skillet with pancetta fat.
Heat the skillet over medium heat. Add diced onion and sauté until translucent (2). Stir in the garlic and cook for another minute, then toss in the chopped asparagus, salt and pepper, and cook for about 5 minutes, or until tender (3). Remove from heat and set aside.
In a bowl, mix ricotta cheese with cooked pancetta and asparagus mixture. Add olive oil and other salt and pepper to taste (4).
Prepare the Tomato Mixture
In a small bowl, mix together the chopped tomatoes, torn basil leaves, and half of the Parmesan cheese until well combined (5).
Assemble the Lasagna
Preheat your oven to 180 °C (356 °F) and lightly grease a 23×33 cm (9×13 inch) baking dish with a thin coating of olive oil or non-stick cooking spray.
Begin by spreading a thin layer of tomato mixture at the bottom. Place a layer of lasagna sheets over the tomato mixture (6)
and spread a layer of half of the ricotta mixture over the pasta, followed by 1/3 of shredded mozzarella and 1 tablespoon grated parmesan (7).
Repeat with pasta, remaining ricotta mixture (8), 1/3 mozzarella and Parmesan, and finishing with a layer of lasagna sheets topped with tomato mixture, the remaining mozzarella and a generous sprinkle of Parmigiano Reggiano (9).
Bake the Lasagna
Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly. Let the lasagna cool for a few minutes before serving.
Asparagus Lasagna Tips & Tricks
- For a vegetarian version, simply omit the pancetta or bacon. You can also add other spring vegetables like peas or spinach for added texture and flavor.
- For a creamier texture, mix a bit of heavy cream into the ricotta mixture.
Storage Instructions
Store any leftover lasagna in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the lasagna for up to a month. When reheating, cover with foil and bake until heated through.
Celebrate Spring with Delicious Asparagus Lasagna
Equipment
- 1 23×33 cm (9×13 inch) baking dish
Ingredients
- 600 g asparagus washed
- 100 g pancetta or bacon diced
- 1 onion diced
- 1 garlic clove minced
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 500 g ricotta cheese
- 500 g sun-dried tomatoes
- 4-5 fresh basil leaves
- 1 tablespoon extra virgin olive oil
- 250 g fresh oven ready lasagna sheets amount may vary based on your baking dish size
- 100 g grated mozzarella cheese
- 150 g grated Parmigiano Reggiano
Instructions
- Begin with fresh asparagus spears — trim off the woody ends and cut the asparagus into pieces of about 1 cm each (about 1/2 inch). If you’re using pre-cleaned frozen asparagus, you can skip this step.
- Heat a non-stick skillet over medium heat. Add the pancetta and cook, stirring occasionally, until browned and crispy. Remove the pancetta from the skillet, reserving the rendered fat. Proceed to the next step using the same skillet with pancetta fat.
- Heat the skillet over medium heat. Add diced onion and sauté until translucent.
- Stir in the garlic and cook for another minute, then toss in the chopped asparagus, salt and pepper, and cook for about 5 minutes, or until tender. Remove from heat and set aside.
- In a bowl, mix ricotta cheese with cooked pancetta and asparagus mixture. Add olive oil and other salt and pepper to taste.
- In a small bowl, mix together the chopped tomatoes, torn basil leaves, and half of the Parmesan cheese until well combined.
- Preheat your oven to 180 °C (356 °F) and lightly grease a 23×33 cm (9×13 inch) baking dish with a thin coating of olive oil or non-stick cooking spray.
- Begin by spreading a thin layer of tomato mixture at the bottom. Place a layer of lasagna sheets over the tomato mixture and spread a layer of half of the ricotta mixture over the pasta, followed by 1/3 of shredded mozzarella and 1 tablespoon grated parmesan.
- Repeat with pasta, remaining ricotta mixture, 1/3 mozzarella and Parmesan, and finishing with a layer of lasagna sheets topped with tomato mixture, the remaining mozzarella and a generous sprinkle of Parmigiano Reggiano.
- Cover the dish with foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, or until the top is golden and bubbly.
- Remove from the oven and let the lasagna cool for a few minutes before serving.
