Asparagus and Raspadura Lasagna

Name: Asparagus and Raspadura Lasagna
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Lasagne egg pasta 8.8 oz; Asparagus 2.2 lbs; Raspadura cheese 0.8 lb; Extra virgin olive oil 2 ½ tbsp; Butter 4 tbsp; Thyme 4 sprigs; Fine salt to taste; Black pepper to taste; Whole milk 4 ¼ cups; Type 00 flour ¾ cup; Butter 7 tbsp; Pecorino Romano PDO cheese 0.5 oz; Nutmeg to taste; Fine salt to taste

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839

Calories per serving

Vegetarian

Energy Kcal 839
Carbohydrates g 58.2
of which sugars g 14.9
Protein g 34
Fats g 52.2
of which saturated fat g 28.41
Fiber g 4.5
Cholesterol mg 187
Sodium mg 1436

Difficulty: Average
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Average

PRESENTATION

Bright green asparagus and the flaky melt of raspadura cheese turn asparagus and raspadura lasagna into something families talk about well after dinner. Light, creamy white sauce seeps into every bite, while soft, moist layers of fresh egg pasta hug the roasted asparagus—so you get a really DELICIOUS combination of nice textures and flavors in every serving. Quick glance at the table...that golden fluffy top and those hints of seasonal green definitely make this vegetarian lasagna look special. Celebrations, spring meals, Sunday dinners—it just fits right in. For home cooks searching for vegetarian lasagna options that actually taste good and look impressive, this one gets a lot of love (especially with both adults and kids who enjoy something a little different from the usual baked pasta). Total bonus: that great blend of raspadura cheese adds a gentle, slightly nutty tang families keep coming back for.

With asparagus and raspadura lasagna, busy families get a lot: fresh flavor, simple comfort, and lots of ways to serve it. Good reason to add this one to your meal rotation—since it's a baked pasta classic, it works with crisp salads, roasted veggies, or warm crusty bread (kids like it solo, adults often pile greens alongside). Built for flexible eating...try it for a last-minute gathering, laid-back weekend brunch, or a satisfying weekday dinner because it’s always reliable and turns out pretty good with just about anything. The rich flavors and that soft texture stay inviting even as leftovers, so nobody complains when it shows up again on the table. If you want a vegetarian lasagna recipe that stands out while keeping family dinner relaxed and happy, this asparagus and raspadura lasagna brings something special every time—simple, dependable, and really, really TASTY for regular home cooks and families who appreciate a twist on tradition. Families looking for new baked pasta ideas or just a reliable vegetarian meal will find this one checks a lot of boxes—and that’s honestly the best kind of recipe to share.

INGREDIENTS

839

Calories per serving

Necessary Ingredients: Lasagne egg pasta 8.8 oz (250 g); Asparagus 2.2 lbs (1 kg); Raspadura cheese 0.8 lb (350 g); Extra virgin olive oil 2 ½ tbsp (35 g); Butter 4 tbsp (60 g); Thyme 4 sprigs; Fine salt to taste; Black pepper to taste

For the Bechamel: Whole milk 4 ¼ cups (1 l); Type 00 flour ¾ cup (90 g); Butter 7 tbsp (100 g); Pecorino Romano PDO cheese 0.5 oz (15 g); Nutmeg to taste; Fine salt to taste

Preparation

How to prepare Asparagus and Raspadura Lasagna

To prepare asparagus and raspadura lasagna, first Béchamel sauce; melt the butter and sift the flour slowly to create the roux 1, stirring with a whisk. Add the slightly warm milk and stir until it thickens 2; add salt and season with nutmeg. At the end of the preparation, off the heat, incorporate the pecorino cheese and mix well 3.

Clean the asparagus, then cook them in boiling water (it should simmer gently) in the appropriate asparagus pot, leaving the tips out to steam; the asparagus should cook but remain crunchy 4. Drain the asparagus well: cut the tips (about 2 inches in length) and slice the stalks into rounds. Put 1 oz of butter to melt in a pan and sauté the asparagus stalks with a pinch of salt (a couple of minutes will suffice) 5; this way, they will dry from any residual cooking water and, at the same time, gain flavor. Do the same thing in another pan with the asparagus tips, making sure they don't crumble 6.

Move on to assembling the asparagus and raspadura lasagna: place 3 tablespoons of oil and a layer of bechamel on the bottom of an 18x28 cm (7x11 inch) baking dish or pan 7, then lay down the first layer of egg lasagna sheets 8. Cover the lasagna with a layer of asparagus and a layer of bechamel 9.

Sprinkle with some ground pepper and lay a layer of thinly sliced raspadura and some thyme leaves 10. Repeat the operation, alternating the ingredients until you have 4 layers of lasagna. Finish the last layer with bechamel 11, then add a few thin slices of raspadura, the asparagus tips, and a sprinkle of ground pepper and thyme leaves. Bake the asparagus and raspadura lasagna in a preheated static oven at 320°F for about 30-40 minutes (if using a fan oven, 285°F for about 20-30 minutes) 12. Before serving the asparagus and raspadura lasagna, let them rest out of the oven for at least 10 minutes so they settle and compact better. Your asparagus and raspadura lasagna is ready to be served!

Storage

Asparagus and raspadura lasagna can be stored in an airtight container for a couple of days in the refrigerator.
If the asparagus is fresh (not defrosted), the lasagna can be frozen either before or after baking in the oven.