Ham Asparagus Lasagna
Elevate your dinner table with this irresistible Ham Asparagus Lasagna, a cozy twist on the classic Italian favorite that brings together creamy layers of goodness and vibrant vegetables. This recipe combines tender lasagna noodles, savory slices of ham, and crisp asparagus spears with a luscious homemade béchamel sauce infused with garlic and a hint of nutmeg. Ricotta and two types of melty cheese—parmesan and mozzarella—add richness and ensure every bite is satisfyingly cheesy. Perfectly balanced between hearty and fresh, this dish is baked to golden, bubbly perfection and makes an impressive centerpiece for family dinners or special gatherings. Ready in just over an hour, this flavorful, oven-baked lasagna is an ideal way to celebrate seasonal ingredients while indulging in comfort food at its finest.
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Recipe Information
Ingredients
- 12 sheets lasagna noodles
- 1 pound asparagus
- 12 slices ham
- 2 cups ricotta cheese
- 1 cup parmesan cheese
- 2 cups mozzarella cheese
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 2 cups whole milk
- 1 tablespoon olive oil
- 3 cloves garlic
- 0.25 teaspoons nutmeg
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Preheat the oven to 375°F (190°C).
Fill a large pot with water, add a generous pinch of salt, and bring it to a boil. Cook the lasagna noodles according to package instructions. Drain and lay the noodles flat on a clean surface to avoid sticking.
Trim the tough ends of the asparagus and blanch in boiling water for 2 minutes, then immediately transfer to an ice bath to stop the cooking. Drain and set aside.
Melt the butter in a medium saucepan over medium heat. Add the flour and whisk to combine, cooking for 1-2 minutes to form a roux.
Gradually add the milk while whisking continuously to create a smooth sauce. Add minced garlic, nutmeg, salt, and black pepper. Stir until the béchamel sauce thickens (about 5-6 minutes). Remove from heat.
Grease a 9x13-inch baking dish with olive oil. Spread a thin layer of the béchamel sauce on the bottom of the dish.
Place a layer of lasagna noodles in the dish, followed by a layer of ricotta cheese, a few slices of ham, a few spears of asparagus, a sprinkle of parmesan, and a drizzle of béchamel sauce. Repeat layers until all ingredients are used, finishing with a layer of lasagna noodles topped with béchamel sauce and mozzarella cheese.
Cover the dish with foil and bake in the preheated oven for 30 minutes. Then remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 123 mg | 41% | |
| Sodium | 1374 mg | 60% | |
| Total Carbohydrate | 75.4 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 7.8 g | ||
| Protein | 45.7 g | 91% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 671 mg | 52% | |
| Iron | 5.5 mg | 30% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
