Print

Giada De Laurentiis Asparagus Lasagna

Giada De Laurentiis Asparagus Lasagna - recipe card
Print Recipe

A spring-inspired twist on classic lasagna, featuring tender asparagus, creamy béchamel, and a blend of ricotta, Parmesan, and mozzarella. No-boil noodles simplify assembly while roasted garlic and lemon zest brighten each bite, creating a rich yet balanced comfort dish.

Ingredients

Scale
  • 1 pound fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1/2 teaspoon kosher salt, divided, plus more for seasoning
  • 1/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
  • 1/8 teaspoon ground nutmeg
  • 1 cup whole-milk ricotta cheese
  • 1 large egg
  • 1/2 cup grated Parmesan cheese (about 2 ounces)
  • 1 tablespoon lemon zest (from 1 lemon)
  • 2 tablespoons fresh basil, finely chopped
  • 2 cups shredded whole-milk mozzarella cheese (about 8 ounces)
  • 12 no-boil lasagna noodles (from a 12-ounce box)

Instructions

  1. Preheat the oven to 375°F (190°C). Position a rack in the center. Line a baking sheet with parchment paper and spread the asparagus pieces in a single layer. Drizzle with olive oil, sprinkle with a pinch of salt and pepper, and toss. Roast for 10 minutes, until the asparagus is bright green and just tender. Remove from oven and set aside. Leave oven on.
  2. In a medium saucepan over medium heat, melt the butter until it foams and then subsides. Whisk in the flour and cook, stirring constantly, for 1 minute to eliminate the raw flour taste. The mixture should look like a pale paste.
  3. Slowly pour in the milk while whisking vigorously to prevent lumps. Continue whisking until the sauce thickens and just begins to bubble, about 3 to 4 minutes. Remove from heat and whisk in 1/4 teaspoon salt, 1/8 teaspoon pepper, and the nutmeg. The béchamel should be smooth and coat the back of a spoon. Set aside.
  4. In a small bowl, combine the ricotta, egg, 1/4 cup of the Parmesan (reserve the rest for topping), the remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, lemon zest, and basil. Stir until smooth and well blended.
  5. To assemble the lasagna, spread a thin layer of béchamel (about 1/4 cup) over the bottom of an 8×8-inch baking dish (or a similar 2-quart dish). Place 3 lasagna noodles side by side over the sauce, breaking if needed to fit.
  6. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the roasted asparagus pieces, and one-third of the shredded mozzarella. Drizzle with about 1/3 cup of béchamel. Repeat layers two more times, starting with noodles, ricotta, asparagus, mozzarella, and béchamel.
  7. For the final layer, place the last 3 noodles, then spoon the remaining béchamel over the top to cover the noodles completely. Sprinkle with the reserved 1/4 cup Parmesan and any remaining mozzarella.
  8. Cover the dish tightly with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 15 to 20 minutes, until the top is golden brown and bubbling. Let the lasagna rest on a wire rack for 10 minutes before slicing. This resting step allows the layers to set so the lasagna holds its shape when served.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the lasagna completely but do not bake; wrap tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding 10 minutes to the covered bake time. To reheat single portions, microwave on high in 30-second bursts until steaming, or reheat in a 350°F (177°C) oven for 10-15 minutes covered with foil to prevent drying.

Nutrition

Keywords: Giada De Laurentiis asparagus lasagna, asparagus lasagna recipe, spring lasagna, Italian vegetarian lasagna, béchamel lasagna, no-boil lasagna, cheesy asparagus, Giada recipes, Easter dinner, meatless main, easy weeknight lasagna

Find it online: https://giadacooks.com/giada-de-laurentiis-asparagus-lasagna/