Creamy Asparagus Lasagna (White Sauce)
Serves
4–6 people
Ingredients
For the lasagna
9–12 lasagna noodles (regular or oven-ready)
1½ lb (700 g) fresh asparagus, trimmed
2½ cups shredded mozzarella cheese
½ cup grated Parmesan cheese
1–2 tsp fresh thyme (or ½ tsp dried)
Salt & black pepper to taste
Olive oil (for asparagus)
For the béchamel (white sauce)
4 tbsp butter
4 tbsp all-purpose flour
3½ cups warm milk
2 cloves garlic, minced
¼ tsp nutmeg (optional but classic)
Salt & white or black pepper to taste
Instructions
1. Prep the asparagus
Preheat oven to 375°F (190°C).
Toss asparagus with a little olive oil, salt, and pepper.
Roast on a baking sheet for 10–12 minutes until just tender (not mushy).
Set aside. If thick, you can slice them lengthwise.
2. Make the béchamel sauce
Melt butter in a saucepan over medium heat.
Whisk in flour and cook 1–2 minutes (don’t brown).
Slowly whisk in warm milk, a little at a time.
Add garlic, nutmeg, salt, and pepper.
Simmer, whisking, until thick and smooth (about 5–7 minutes).
Remove from heat.
3. Cook noodles (if needed)
Boil lasagna noodles according to package directions.
Drain and lay flat on a towel.
4. Assemble the lasagna
In a greased baking dish:
Spread a thin layer of béchamel on the bottom.
Add a layer of noodles.
Spread béchamel, sprinkle mozzarella, add asparagus spears.
Sprinkle Parmesan and thyme.
Repeat layers (2–3 layers total).
Finish with béchamel and plenty of cheese on top.
Arrange asparagus neatly on the top layer (like in the photo 
).
).5. Bake
Cover loosely with foil.
Bake 25 minutes.
Remove foil and bake 10–15 minutes more until bubbly and golden.