Ham and Asparagus Lasagna

There an adorable young Italian woman whose blog I follow. Her name is Alida, she was born in Friuli in North Eastern Italy, and her blog is My Little Italian Kitchen.

I follow her on Facebook as well, because her daily food photos make me happy. Like these. So colorful and enticing!

Although now living in London, Alida travels often throughout Italy, visiting artisanal bakers and cheese makers, and has also won cooking competitions. Let’s just say she knows what she’s doing, and is passionate about Italian food.

To quote Alida, “Cooking is an expression of who you are and your personality. You have to put your whole self into it: your passion, feeling and experiences all go into the food and you become part of the recipe.”

In the spring of 2017, Alida posted a recipe for Asparagus Ham Lasagna that I couldn’t ignore. “Traditional” lasagna is so wonderful, but I love other varieties as well, even meatless varieties. It’s my idea of comfort food.

Fresh pasta sheets, bechamel, a purée of asparagus, ham, asparagus pieces, and Parmesan, all layered and baked to perfect deliciousness! I can’t believe I’ve waited a year to make it. Plus, it was an excuse to finally use my Kitchen Aid pasta rolling attachment.

Ham and Asparagus Lasagna

fresh lasagne sheets – 400 g – about 15 sheets
fresh asparagus – 700 g – 6 cups
grated parmesan cheese – to sprinkle
ham – 240 g – 1 + 2/3 cup
olive oil
butter – knob

For the bechamel sauce:
milk – 1,5 Liters – 1.58 qt
butter – 100 g – 1/2 cup
plain flour – 80 g – 3/4 cup
grated nutmeg – pinch
salt and pepper

The pasta dough I started with included 3 eggs plus 2 yolks, and 1 tablespoon of olive oil.

Whisk the eggs and olive oil together and gradually add flour until a dough forms. Turn out onto a slightly floured board, knead a minute, then wrap up in plastic wrap and let sit at least 30 minutes to rest.

Roll out the lasagna sheets to the desired thickness. They can be a little thicker than sheets you would use for making ravioli. I used #6 on my attachment.

Cut to 13″ lengths and set aside.

Clean and peel the asparagus if they are large. Remove the thicker ends and cut the tips off. Cut the asparagus in small pieces and cook them in salty water. I cooked the tips first just to keep it simple.

Whiz the stems into a purée and set aside.

Make the bechamel and set aside; I’ve included a link to my own in case you’ve never made it before.

Have the grated Parmesan and ham handy.

Preheat the oven to 375 degrees F. Lightly grease a 13″ x 9″ baking dish.

When you’re ready to prepare the lasagna, add some bechamel to the bottom of the baking dish and cover with a few lasagna sheets.

Add some asparagus purée, ham, cheese, and more sauce. Cover again with lasagna sheets.

Continue layering. On the top, make sure there is bechamel, ham, cheese, and the remaining asparagus.

Bake, covered, for 35 minutes, then remove the foil and bake another 20 minutes.

Let the lasagna sit for about 30 minutes before cutting up the servings.

The lasagna actually sliced very well while it was still warm.

You can see the lovely layers on white sauce, ham, asparagus puree, and asparagus tips.

I sliced the asparagus tips lengthwise after they had cooked and cooled, because I felt they were quite thick.

I love traditional lasagna, but this is definitely second best! And in spite of the bechamel, this lasagna doesn’t seem as heavy as traditional, probably because the only meat is thinly shaved ham. I’ll definitely be making this again!

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!


  1. grumpytyke May 14, 2018 at 6:14 AM - Reply

    I follow Alida’s blog too, one of the few ‘cookery’ blogs I now follow. It’s wonderful, especially as if I had to vote I think Italian food would come out as my favourite. Why her blog is special was put very well you.

    • chef mimi May 14, 2018 at 7:20 AM - Reply

      Thank you so much! She makes the prettiest food in my book!

  2. Italian Goodness May 14, 2018 at 6:19 AM - Reply

    This recipe looks delicious ! In the Italian region where I lived, they use white asparagus instead of the green ones.. now I am very curious to find out also Alida’s blog. I am sure she has have a lot to teach me!

    • chef mimi May 14, 2018 at 7:21 AM - Reply

      Oh, I bet that is good as well. But I might even prefer the green color… Whichever, this is one fabulous recipe!

  3. Tasty Eats Ronit Penso May 14, 2018 at 6:24 AM - Reply

    Such a wonderful take on traditional lasagna!

    • chef mimi May 14, 2018 at 7:22 AM - Reply

      A springtime version, although I’d make this any time of year! And maybe use peas?

  4. Philip May 14, 2018 at 6:39 AM - Reply

    Oh I absolutely LOVE this idea. So much. Thank you for posting

    • chef mimi May 14, 2018 at 7:22 AM - Reply

      You are so welcome! I just wished I’d made it sooner.

  5. Debbie Spivey May 14, 2018 at 7:07 AM - Reply

    I love this idea!

    • chef mimi May 14, 2018 at 7:23 AM - Reply

      It’s so lovely to look at and eat. Well, mostly to eat. I gave some to my friends and they ate it cold!!!

  6. Ron May 14, 2018 at 7:23 AM - Reply

    Alida, does a brilliant job at her blog and you’ve done an excellent job showing us how to make her Ham and Asparagus Lasagna. It looks so tasty and with fresh asparagus now in the market, a must make.

    • chef mimi May 14, 2018 at 7:24 AM - Reply

      The day I went to buy asparagus, there was none, so I had to postpone the lasagna a few days. It really made me wish I lived somewhere in Europe surrounded by markets!

  7. Gerlinde de Broekert May 14, 2018 at 9:35 AM - Reply

    I have never seen a lasagna like this but it looks and sounds delicious. I will check out Alida’s blog.

    • chef mimi May 14, 2018 at 10:31 AM - Reply

      Oh good – you’ll love her blog. I’ve had a white lasagna with pesto in Liguria, but I really love the ham and asparagus combination!

  8. gloria May 14, 2018 at 9:42 AM - Reply

    really I love this !!
    I love asparagus !

    • chef mimi May 14, 2018 at 10:31 AM - Reply

      It’s wonderful isn’t it?!!

  9. Gary May 14, 2018 at 2:05 PM - Reply

    That lasagna looks great Chef Mimi. I love asparagus.

    • chef mimi May 14, 2018 at 4:15 PM - Reply

      Thank you so much Gary!

  10. Marcellina May 14, 2018 at 4:07 PM - Reply

    What a delicious classic combination in a lasagna! Perfect! This is my kind of food!

    • chef mimi May 14, 2018 at 4:15 PM - Reply

      Subtle flavors and overall a fabulous and not-too-filling meal!

  11. Craving4More May 14, 2018 at 6:52 PM - Reply

    All I can say is that this is absolutely marvelous, Mimi. You are a magician.

    • chef mimi May 14, 2018 at 6:59 PM - Reply

      That is so sweet! Of course it is Alida’s recipe!

  12. Bill May 14, 2018 at 6:53 PM - Reply

    I’ve loved her blog for a good while now! The flavors are subtle maybe but they harmonize so well. The asparagus is still young, for the season, but soon, ever so soon. Can it get better than this recipe?

    • chef mimi May 14, 2018 at 6:58 PM - Reply

      For subtle, but true spring flavors – not much!

  13. Ariasmith May 15, 2018 at 12:21 AM - Reply

    This looks sooooo good!I really want to try to make this, Thanks for sharing.

    • chef mimi May 15, 2018 at 6:35 AM - Reply

      Absolutely! Alida probably thinks I would never make it since I told her I’d make it in spring of 2017. But I’m so glad I did!

  14. Tandy | Lavender and Lime May 15, 2018 at 1:33 AM - Reply

    What a great alternative, and a good excuse for me to get out my pasta roller :)

    • chef mimi May 15, 2018 at 6:34 AM - Reply

      That’s exactly what I thought! I am going to make your mushroom powder, by the way. Can’t wait!

  15. ladyredspecs May 15, 2018 at 3:02 AM - Reply

    Ooo I love the sound of this, beautiful flavour combo. Going to check ot Alida’s blog

    • chef mimi May 15, 2018 at 6:34 AM - Reply

      Glad you will. She’s very talented!

  16. Emma May 15, 2018 at 6:36 AM - Reply

    This lesagne is so pretty, my fella would go nuts for this. Lasagne is one of his favourite dishes.

    • chef mimi May 15, 2018 at 8:03 AM - Reply

      Oh, he would definitely love this lasagne, then!

  17. Culinary Flavors May 15, 2018 at 7:16 AM - Reply

    What a delicious tart! Mediterranean kitchen is all about sun and happiness!

    • chef mimi May 15, 2018 at 8:04 AM - Reply

      I love that you included happiness!

  18. kathryninthekitchen May 15, 2018 at 7:25 AM - Reply

    How original! I love your shout out to Alida’s blog… it’s a great way to expand the knowledge of other great bloggers. Lovely post as always 😊

    • chef mimi May 15, 2018 at 8:05 AM - Reply

      Thank you Kathryn! I truly love following blogs (regarding food of course) even though the time I put into it sometimes makes it feel like I have a job! A fun, entertaining, and educational job, though.

  19. David May 15, 2018 at 7:39 AM - Reply

    I have to check out her blog! This looks amazing, Mimi! Thanks for the recipe and the introduction to Alina!

    • chef mimi May 15, 2018 at 8:05 AM - Reply

      I just think she makes the prettiest food, and not the food styled kind of food that looks like it took hours to set up for Instagram. Just naturally pretty food!

  20. Julie is Hostess At Heart May 15, 2018 at 8:28 AM - Reply

    What a beautiful recipe! I’ll definitely be visiting Alida’s blog too!

    • chef mimi May 15, 2018 at 8:50 AM - Reply

      Oh good! You’ll love it.

  21. canelakitchen May 15, 2018 at 11:32 AM - Reply

    looks beautiful!!

    • chef mimi May 21, 2018 at 7:15 AM - Reply

      Thank you so much!

  22. Alida@mylittleitaliankitchen May 15, 2018 at 12:50 PM - Reply

    The lasagna looks wonderful and with homemade lasagne sheets it must be delicious! I feel honoured that you made my recipe! You are such a great chef! Thank you Mimi!

    • chef mimi May 15, 2018 at 2:20 PM - Reply

      I’d never made a lasagna with fresh pasta, and they really held up better than i expected. So sorry it took a whole year to finally make this! I really had every intention to make it!

  23. neil@neilshealthymeals.com May 15, 2018 at 2:23 PM - Reply

    Gosh, me too Mimi. I haven’t used my Kitchen Aid pasta rolling attachment in ages. I’m surprised my wife hasn’t pointed that out since she bought it for me a few Christmasses ago! Thanks for reminding me of this attachment and for publishing this recipe in it’s step by step form for us all to try. Must check out Alida’s blog too! What beautiful colouful food!

    • chef mimi May 15, 2018 at 6:20 PM - Reply

      Exactly. But her food is just naturally pretty, it’s not overly food styled, which I love. The rolling attachment was pretty wonderful – it was nice to have both hands!

  24. sugarlovespices May 15, 2018 at 6:16 PM - Reply

    White lasagna is one I really love. We made one with peas and mushrooms, and now I love this version with seasonal asparagus. You did a great job making fresh lasagna sheets and assembling a beautiful piece of culinary art.

    • chef mimi May 15, 2018 at 6:19 PM - Reply

      Thank you so much!

  25. ingoodflavor May 15, 2018 at 8:12 PM - Reply

    I’ve made homemade pasta a few times and need to start doing it more. There’s something so rewarding about making your own. This lasagna looks absolutely delicious! Béchamel sauce makes lasagna that much more luscious.

    • chef mimi May 15, 2018 at 8:18 PM - Reply

      And it’s truly so easy. Just like baking bread. Of course nothing is really that hard in the kitchen unless you do serious baking, I think.

  26. this looks so tasty! i’ve only had red lasagnas before, but ones with bechamel sound so good that i’ll have to make a version asap (:

    • chef mimi May 16, 2018 at 6:55 AM - Reply

      There’s a lasagne Verde, I think it’s called, in Liguria where basil pesto originates, which is so rich but so wonderful! White sauce, pasta, and pesto!

  27. Frank Fariello May 16, 2018 at 7:09 AM - Reply

    A lovely lasagna, and perfect for the season.

    • chef mimi May 21, 2018 at 7:15 AM - Reply

      Thank you Frank! It’s a fabulous recipe.

  28. kitchenriffs May 16, 2018 at 10:31 AM - Reply

    Neat idea for lasagna! I like this — thanks.

    • chef mimi May 21, 2018 at 7:14 AM - Reply

      We just finished it last night, and it reheated really well. Rich but not overly rich. Not too meaty, delicious asparagus flavors. Of course anything with a bechamel is wonderful…

  29. Jeff the Chef May 16, 2018 at 11:29 AM - Reply

    You had me at ham and asparagus, all the more when I saw you’d used a white sauce. But when you said you’d made fresh lasagna sheets, I was head over heels!

    • chef mimi May 16, 2018 at 11:49 AM - Reply

      It’s a really nice recipe, thanks to Alida!

  30. Abbe@This is How I Cook May 16, 2018 at 12:47 PM - Reply

    I’m not sure I’ve ever made pasta…I know I could but just haven’t. But this lasagna sounds splendid and I’m pinning to try later!

    • chef mimi May 16, 2018 at 2:36 PM - Reply

      You’ll love it!

  31. Conor Bofin May 17, 2018 at 4:36 AM - Reply

    This is one of the most elegant presentations I have seen in a long time Mimi. I am very impressed.

    • chef mimi May 21, 2018 at 7:13 AM - Reply

      Thank you kind sir!

  32. Sissi May 17, 2018 at 7:53 AM - Reply

    I experiment with asparagus every year, must have dozens of different dishes in my repertoire, but have never ever thought of making asparagus lasagne! What a wonderful spring version! So beautiful too. I love the tiny flowers!
    Thank you for introducing Alida’s blog! I rarely cook Italian, so maybe it will motivate me!

    • chef mimi May 20, 2018 at 5:42 PM - Reply

      Thank you. Those were sage flowers!

  33. Our Growing Paynes May 17, 2018 at 1:38 PM - Reply

    What a pretty dish! And I love you made the pasta, so much better than store bought.

    • chef mimi May 20, 2018 at 5:42 PM - Reply

      Definitely! So much more delicate.

  34. mae May 17, 2018 at 2:07 PM - Reply

    You are right that meatless lasagne can be very wonderful — in the fall, there’s pumpkin lasagne, also with white sauce and no meat at all. But it’s spring AND the first asparagus just came to our farm store here in Michigan.

    best… mae at maefood.blogspot.com

    • chef mimi May 21, 2018 at 7:11 AM - Reply

      That first spring asparagus is a lovely sight isn’t it?!! I’m all for meatless lasagna. Or any kind!

  35. Greg Henry (@sippitysup) May 17, 2018 at 5:48 PM - Reply

    Wow, bechamel and a purée of asparagus. Divine. GREG

    • chef mimi May 21, 2018 at 7:10 AM - Reply

      Gordon Ramsay taught me (not in person) to season every element in a dish. If I were to make this again, I’d spruce up the asparagus purée a bit. It tasted like good asparagus but was on the bland side. But the lasagna was lovely.

  36. Rini May 17, 2018 at 9:01 PM - Reply

    Wow! Great twist to a traditional lasagna.

    • chef mimi May 21, 2018 at 7:08 AM - Reply

      Definitely delicious, not overly rich, and a fabulous spring option to traditional lasagna.

  37. Sherry Mackay May 20, 2018 at 6:18 AM - Reply

    yum looks very delish! i like the asparagus twist. cheers sherry

    • chef mimi May 21, 2018 at 7:07 AM - Reply

      Thanks, Sherry. We just finished the lasagna last night. It was so tasty and satisfying. A great recipe.

  38. Marie May 22, 2018 at 11:10 PM - Reply

    I’ve never tried a lasagna like this before. Fresh pasta can’t be beat either. I love all the flavours and it’s perfect for springtime! I need to check out Alida’s blog.

    • chef mimi May 23, 2018 at 7:46 PM - Reply

      Yes you do! She’s great, and her food is wonderful but not overly fussy!

  39. Karen May 23, 2018 at 8:41 AM - Reply

    I enjoy following Alida’s blog but had missed this recipe. Now both of you have inspired me to make this lovely spring dish.

    • chef mimi May 23, 2018 at 7:12 PM - Reply

      Do it – it’s so so good.

  40. David @ Spiced May 24, 2018 at 7:40 AM - Reply

    Thank you so much for sharing Alida’s site…I can’t wait to look at some of her recipes! As you know, we love Italian food here in our house, and we actually just got back from vacation there in Italy. This lasagna sounds fantastic, and I love the use of homemade pasta here. Excellent!!

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