Asparagus Lasagna

To prepare the asparagus lasagna, first focus on cleaning the asparagus: remove the woodiest part 1 and cut the stalks into diamond shapes 2, leaving the tips intact. In a pan, heat a drizzle of olive oil, then add the asparagus stalks 3.

Season with salt 4 and cook for 8 minutes over medium heat. Add the tips 5 and continue cooking for another 2 minutes. Turn off the heat and set aside. Now focus on preparing the béchamel sauce: heat the milk in a saucepan while melting the butter in another saucepan over low heat 6.

Add the flour 7 and stir vigorously to prevent lumps from forming 8. Season with salt 9 and continue stirring until a golden mixture forms, the roux.

At this point, pour in the hot milk 10, flavor with nutmeg 11 and thyme 12, and continue to cook over low heat until the desired consistency is achieved. It will take 5-6 minutes to reach a medium density.

Once the béchamel sauce is ready 13, spread a few spoonfuls on the bottom of a 10x7 inch baking dish 14, then lay the pasta sheets 15.

Cover the sheets with the béchamel sauce, then add the asparagus 16, shredded mozzarella 17, and grated Parmigiano Reggiano cheese 18.

Continue forming layers in this way until all ingredients are used up 19. Bake in a static oven at 350°F for 20 minutes, then turn on the grill at 400°F and continue cooking for 5 minutes 20. Your asparagus lasagna is ready to be enjoyed 21!