42. Asparagus Lasagna

Name: 42. Asparagus Lasagna
Prep time: 1 h 20 min
Cook time: 1 h
Total time: 2 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 400g 00 flour; 210g of beaten/combined egg; 60g butter; 60g plain flour; 1L full-cream milk; Nutmeg, freshly grated; Salt; 900g asparagus, heads reserved and cut in half lengthwise; 300g mozzarella, cut into small cubes/slices; 100g parmesan cheese, grated

5 steps

Prep:1h 20minCook:1h

Of course you can always use pre-made pasta sheets from your local supermarket to save time. If you want to make your own pasta, here’s what I do. One egg is usually 50g of beaten yolk and white for me, top up with water or add more flour to get the right ratio.

Updated at: Thu, 17 Aug 2023 01:02:24 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories742.4 kcal (37%)

Total Fat33.1 g (47%)

Carbs73 g (28%)

Sugars11.3 g (13%)

Protein37.7 g (75%)

Sodium757.9 mg (38%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

Instructions

Step 1

In a bowl, place the 00 flour and make a well for the egg. Add the egg to the well and combine it with the flour gradually, mixing in circles. Mixing with your hands seems to be the best policy. Once combined into a rough dough, knead on a bench top until the gluten strands of the dough start to smooth and stretch, and you get a smooth ball of dough. Place covered to rest for at least 30 mins, but preferably 1 hour.

Bowl

Step 2

Make the bechamel by first placing the milk on to heat in a saucepan, then melting butter in another saucepan, then adding flour to the butter and whisking until smooth. Allow this to cook for a couple of minutes and bubble away, then ladle in the milk (turn the heat right down), whisking as you do so to avoid lumps. Allow this to thicken and you’re done. Season with salt and nutmeg as desired.

Sauce Pan

Whisk

Ladle

Step 3

Roll out the pasta with a pasta maker to the second or third thinnest setting. Par cook the sheets in boiling water for 30 seconds each, removing to place on a plate as you construct your lasagna.

Step 4

Construct your lasagna by placing a small amount of bechamel at the bottom of your tray. Then layer the pasta, followed by asparagus (lined up perpendicularly), bechamel, mozzarella and parmesan, before layering another sheet of pasta on top and adding all the fillings just the same. You should get at least 4 layers of pasta, usually 5, but even 6 layers more depending on the size of your pan. I could have done 6 layers, and my pan is 25cm x 35cm, but didn’t reserve enough bechamel for another layer. After the top pasta sheet layer, add bechamel, parmesan, then top the whole lasagna with the reserved heads of the asparagus spears, which can be artfully arranged.

Tray

Step 5

Cook in a preheated oven at 180 degrees for 45 minutes covered in foil, then remove the foil to allow the top to dry up in the oven for a further 15 minutes. Remove from the oven and allow to cool for 15 minutes before serving. If making this the day before, as I did, allow an extra half an hour in the oven.