Spaghetti Asparagus Lasagne
Elevate your pasta night with this delightful Spaghetti Asparagus Lasagne, a creative twist on traditional lasagne that’s both comforting and elegant. Layers of tender spaghetti, vibrant asparagus spears, and creamy ricotta intertwine with a luxurious Parmesan bechamel sauce, seasoned with a hint of nutmeg for a subtle depth of flavor. Finished with a golden, bubbly mozzarella topping, this dish is perfectly balanced between rich and fresh. With fragrant garlic, olive oil, and fresh basil adding aromatic charm, this baked pasta creation is ideal for springtime gatherings or a cozy family dinner. Ready in just over an hour, this recipe offers a unique and irresistible way to indulge in your love for lasagne while sneaking in some seasonal vegetables. Perfect for vegetarians and pasta enthusiasts alike!
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Recipe Information
Ingredients
- 300 g Dried spaghetti
- 300 g Asparagus spears
- 50 g Butter
- 50 g All-purpose flour
- 500 ml Whole milk
- 100 g Parmesan cheese, grated
- 250 g Ricotta cheese
- 200 g Mozzarella cheese, shredded
- 3 Garlic cloves, minced
- 2 tbsp Olive oil
- 1 tsp Salt
- 1 tsp Black pepper
- 0.25 tsp Nutmeg, ground
- 10 g Basil leaves, fresh, chopped
Instructions
Preheat your oven to 180°C (350°F). Grease a 9x13-inch baking dish with a light coating of olive oil.
Cook the spaghetti in salted boiling water according to package instructions until al dente. Drain and set aside.
Trim the woody ends of the asparagus. Blanch the asparagus in boiling water for 2-3 minutes until tender-crisp, then transfer to an ice bath to stop cooking. Cut the spears into thirds and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2 minutes to form a roux.
Gradually pour in the milk while whisking to avoid lumps. Cook the mixture for 5-7 minutes, stirring until thickened.
Stir in the grated Parmesan, nutmeg, and a pinch of salt and pepper. Remove from heat and set the cheese sauce aside.
In a small skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Toss the garlic with the blanched asparagus pieces.
To assemble the lasagne, spread a thin layer of cheese sauce on the bottom of the prepared baking dish. Add a layer of spaghetti, followed by a layer of asparagus, dollops of ricotta, and a sprinkle of basil.
Repeat layering spaghetti, cheese sauce, asparagus, and ricotta until all ingredients are used, finishing with a layer of cheese sauce on top.
Sprinkle shredded mozzarella evenly over the top of the lasagne.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until golden and bubbling.
Remove the lasagne from the oven and let it rest for 5-10 minutes before slicing. Garnish with additional fresh basil, if desired, and serve warm.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.6 g | 42% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 969 mg | 42% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 6.4 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 641 mg | 49% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 430 mg | 9% | |
*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.
