The ultimate dish for every day or special occasions when you want to celebrate with the people you care about is lasagna par excellence. Preparing this asparagus lasagne with ham is not an all-day affair - the dish can be prepared in no time. It is not necessary to cook the ragù for a long time or prepare the béchamel sauce. It is enough to layer the components one after the other.
If you have the time, you can make fresh pasta for this dish, but purchasing lasagna sheets, whether fresh or dried, is also a fantastic option. Depending on how much time you have, you can choose the sheets that suit youtaste best. Some don't need to be pre-cooked, but others need to be cooked for a few minutes. Be careful not to cook the pasta for too long, otherwise it will become mushy and no longer taste good.
Ingredients
- 680 g green asparagus
- 5 fresh or dried lasagna sheets
- 440 g Mozzarella or Burrata
- 200g cooked ham
- 50 g grated Parmesan, plus more for sprinkling
- 1 small onion, chopped
- 2 tablespoons extra virgin olive oil
- Salt and pepper
Asparagus lasagne with ham – preparation
- Cut the asparagus into rough pieces with a chef's knife. Save the tips of the asparagus for the topping.
- In a pan, add some oil, the coarsely diced onion and some salt and pepper and stir-fry the asparagus until it is brown.
- Puree or process the asparagus with the mozzarella until a smooth, flowing cream is formed. If the cream is too thick, you can thin it with a little cooking water. Set aside a few mozzarella slices for the topping.
- Place a layer of lasagne sheets, a layer of sauce mixture, a layer of ham and a layer of Parmesan cheese in a baking dish. If they seem too dry, you can make the lasagne moister by adding a teaspoon of cooking water.
- Place the asparagus tips, a few slices of mozzarella and plenty of grated Parmesan on the last layer.
- Place the lasagne in the oven on the middle rack and cover with a layer of aluminum foil. Bake at 180 degrees for about 20 minutes. Check the cooking process - if the lasagna is still too runny after ten minutes, continue cooking with the oven door slightly open. This way you can reduce the amount of liquid in the lasagne.
- Let the lasagna cool for 30 minutes, cut and slice and serve.
