Go Back

Cheesy Asparagus and Ham Lasagna

Lasagna is the prize winner of Sunday dinners or special occasions when you want to celebrate with people you love. It's a tasty treat for friends who usually expect to eat lasagna with ragù and béchamel, but this one is truly unforgettable. It only takes a few ingredients and a few steps to make it. Prepare it the day before, and it will be even tastier. Take note of what you need and head to the supermarket.
Course Main Course
Cuisine Italian
Keyword asparagus, asparagus lasagna, italian lasagna, mozzarella
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 1 hour
Print

Ingredients

  • 24 oz of frozen asparagus spears or fresh asparagus (680g)
  • 5 fresh or dry lasagna sheets (or make them)
  • 16 oz of fresh mozzarella cheese or burrata cheese (about 440g)
  • 7 oz of (extra lean) cooked ham or turkey breast (about 200g)
  • oz of grated Parmesan cheese (50g) and more for the finish
  • A shallot or a small onion chopped
  • 2 tbsp of extra virgin olive oil (30ml)
  • Salt and pepper  
Servings 6 people

Instructions

  • Buy fresh or dry lasagna sheets or make them yourself. 
  • Boil the frozen asparagus for at least 5 few minutes. Set aside the cooking water;
  • Drain and chop them into coarse pieces using a chef’s knife. Save the asparagus tips for the final topping;
  • Stir fry the asparagus into a skillet with a bit of oil, the shallot or the onion coarsely chopped, salt, and pepper until they are golden;
  • Put the asparagus in a blender or in a food processor with the mozzarella cheese to get a runny cream.
  • If the cream is too thick, add some cooking water to have a softer texture;
  • Save a few slices of mozzarella for the final topping;
  • In a baking pan, place a layer of lasagna sheets, the sauce mixture, the ham, and the grated Parmesan. You should not have less than five layers. If they seem dry, add a spoon of the cooking water to make the lasagna softer;
  • On the last layer (the top), add the asparagus tips, a few slices of mozzarella, and a generous sprinkling of Parmesan cheese;
  • Cover the lasagna with a sheet of aluminum foil and bake at 350°F for about 20 minutes in the middle rack position of the oven. Check the cooking process; if the lasagna is too runny, let it cook for another ten minutes with the oven door slightly open. This will help decrease the moisture in the lasagna;
  • Let the lasagna cool for 30 minutes; then slice and serve it.
  • Tips: asparagus lasagna is a rich main course, so combine it with some fresh crispy salad you can dress it with a little olive oil.