Ham and Asparagus Lasagna

81 Comments

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

Ingredients
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
salt
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!

81 thoughts on “Ham and Asparagus Lasagna

  1. 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.

  2. 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!

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

  3. 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.

    • 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!

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

    • 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!

  5. 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?

    • 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!

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

    • 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.

    • 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!

    • 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!

  6. 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!

    • 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!

  7. 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.

  8. 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.

    • 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.

    • 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!

    • 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…

  9. 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!

  10. 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!

  11. 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

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

    • 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.

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

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

  12. 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.

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

  14. 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!!

Leave a Reply. I love 'em!

This site uses Akismet to reduce spam. Learn how your comment data is processed.