Ingredients with Measurements:
- 12 lasagna noodles
- 2 cups of Valligiano cheese, grated
- 1 pound of asparagus, trimmed and cut into 1-inch pieces
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of Parmesan cheese, grated
Special Equipment Needed:
- Large pot for boiling noodles
- Large saucepan for making the sauce
- 9x13 inch baking dish
- Aluminum foil
Step-by-Step Instructions:
1. Preheat your oven to 375°F.
2. Bring a large pot of salted water to a boil. Add the lasagna noodles and cook for 8-10 minutes or until al dente. Drain and set aside.
3. In a large saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
4. Gradually whisk in the milk, salt, pepper, and nutmeg. Cook for 5-7 minutes or until the sauce thickens, stirring constantly.
5. Add the Valligiano cheese and stir until melted and combined.
6. In a separate pot, blanch the asparagus for 2-3 minutes or until tender. Drain and set aside.
7. To assemble the lasagna, spread a thin layer of the cheese sauce on the bottom of the baking dish. Add a layer of lasagna noodles, followed by a layer of asparagus, and a layer of cheese sauce. Repeat until all ingredients are used up, ending with a layer of cheese sauce.
8. Sprinkle the Parmesan cheese on top of the lasagna.
9. Cover the baking dish with aluminum foil and bake for 25-30 minutes.
10. Remove the foil and bake for an additional 10-15 minutes or until the top is golden brown and bubbly.
11. Let the lasagna cool for 10-15 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 1 hour
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 490
Fat: 27g
Carbohydrates: 38g
Protein: 24g
Sodium: 560mg
Sugar: 8g
Fiber: 3g
Substitutions for ingredients:
- Valligiano cheese can be substituted with Parmesan cheese or Pecorino Romano cheese.
- Asparagus can be substituted with broccoli or zucchini.
Variations:
- Add cooked chicken or shrimp for a protein boost.
- Use spinach instead of asparagus for a vegetarian option.
- Substitute the cheese sauce with a tomato sauce for a different flavor profile.
Tips and Tricks:
- Make sure to cook the lasagna noodles al dente to prevent them from becoming too mushy.
- Blanch the asparagus quickly to retain their bright green color.
- Let the lasagna cool before cutting into it to prevent it from falling apart.
Storage Instructions:
- Store leftover lasagna in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Preheat your oven to 350°F.
- Cover the lasagna with aluminum foil and bake for 20-25 minutes or until heated through.
Presentation Ideas:
- Serve the lasagna on a large platter with a sprinkle of fresh herbs on top.
- Garnish with extra Parmesan cheese and a drizzle of olive oil.
Garnishes:
- Fresh herbs, such as basil or parsley
- Extra Parmesan cheese
- Olive oil
Pairings:
- A crisp green salad with a vinaigrette dressing
- Garlic bread or breadsticks
Suggested Side Dishes:
- Roasted vegetables, such as carrots or Brussels sprouts
- Grilled asparagus or zucchini
Troubleshooting Advice:
- If the cheese sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more cheese sauce or a little bit of chicken or vegetable broth.
Food Safety Advice:
- Make sure to cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
- Lasagna originated in Italy and has been a popular dish for centuries. It is typically made with layers of pasta, cheese, and tomato sauce.
Flavor Profiles:
- This lasagna has a creamy and cheesy flavor with a hint of nutmeg. The asparagus adds a fresh and slightly bitter taste.
Serving Suggestions:
- Serve this lasagna as a main dish for a family dinner or special occasion.
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Region: Italian