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.