This creamy asparagus lasagna is rich, cheesy, and elegant—perfect for spring dinners or a comforting vegetarian meal. Tender asparagus spears are layered with silky béchamel sauce, lasagna noodles, and melted cheese, then baked until golden and bubbling.
🛒 Ingredients
- 9 lasagna noodles (regular or oven-ready)
- 1 lb (450 g) asparagus, trimmed
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt & black pepper, to taste
- Fresh thyme or parsley (optional)
For the White Sauce (Béchamel)
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- 3 cups warm milk
- 2 cloves garlic, minced
- ¼ teaspoon nutmeg (optional)
- Salt & pepper, to taste
👩🍳 Instructions
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package instructions. Drain and set aside.
- Lightly toss asparagus with olive oil, salt, and pepper. Set aside.
🥛 Make the White Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1 minute.
- Gradually add warm milk, whisking constantly.
- Add garlic, nutmeg, salt, and pepper.
- Cook until thick and smooth. Remove from heat.
🧩 Assemble the Lasagna
- Spread a thin layer of sauce in a baking dish.
- Add noodles, white sauce, mozzarella, and asparagus.
- Repeat layers, finishing with sauce, mozzarella, and Parmesan.
- Arrange asparagus neatly on top (like the photo).
- Sprinkle with herbs.
🔥 Bake
- Cover with foil and bake 25 minutes
- Uncover and bake 15 minutes more until golden
- Rest 10 minutes before slicing
💡 Tips
- Add ricotta for extra creaminess
- Swap mozzarella for Gruyère or fontina
- Serve with salad or garlic bread
⭐ Perfect for:
Vegetarian dinners • Spring meals • Special occasions