Lasagna with Asparagus and Mushrooms

Name: Lasagna with Asparagus and Mushrooms - Silvia D.
Ingredients: 6 servings * 15 sheets of lasagna (dry like Barilla) * 1.3 l milk * 50 g butter * 3 heaping tablespoons of flour * 200 g canned seasoned mushrooms in oil * 400 g asparagus * 60; 80 g grated Parmigiano or Grana * salt

Pasta/Pizza - Lasagna with Asparagus and Mushrooms by Silvia D. - Recipia

In a non-stick pot, we add a generous piece of butter and a pinch of salt, which will enhance the flavor of the dish. We set the pot on medium heat and wait for the butter to melt completely, making sure not to let it burn. Once the butter has liquefied, we add the flour, taking the pot off the heat to prevent lumps from forming. With a whisk, we start to mix vigorously, ensuring that the flour is well incorporated into the butter until we obtain a homogeneous mixture. Immediately, we begin to gradually pour in the milk, little by little, continuing to mix with the whisk. It is essential to do this constantly to avoid the formation of grains. Once we have incorporated all the milk, we place the pot back on the stove over low heat. As the sauce begins to thicken, we add the mushrooms, whether sliced thinly or chopped, depending on our preferences. We stir occasionally with the whisk, ensuring that the mushrooms are well integrated into the béchamel sauce. We let the sauce simmer on low heat for about 20-30 minutes until it becomes a thick and delicious cream. In the meantime, we take care of the asparagus. We boil it in salted water, being careful not to overcook it, so it remains crunchy (al dente). After the asparagus is ready, we remove it from the water and cut it into smaller pieces to fit perfectly in the layers of lasagna. On an aluminum tray, we begin to assemble the lasagna. We pour a layer of the mushroom sauce, add a bit of milk, and then carefully place the first sheet of lasagna. We continue with a layer of mushroom sauce, followed by the cut asparagus and a generous layer of grated Parmigiano. We repeat this process, alternating layers of lasagna, sauce, mushrooms, asparagus, and Parmesan, forming a total of five layers of lasagna sheets. At the end, we sprinkle a final layer of Parmigiano to achieve a golden and crispy crust. The tray is placed in the preheated oven and left to bake for 20-25 minutes at a medium temperature. When the lasagna is ready, we take it out of the oven and let it cool for a few minutes, about 5 minutes, to set the layers. After this period, we can cut it into portions and enjoy a delicious dish with rich flavors, perfect for impressing family or friends. This mushroom and asparagus lasagna is an ideal choice for both lunch and dinner, bringing a touch of refinement to our table.

Ingredients

6 servings * 15 sheets of lasagna (dry like Barilla) * 1.3 l milk * 50 g butter * 3 heaping tablespoons of flour * 200 g canned seasoned mushrooms in oil * 400 g asparagus * 60
80 g grated Parmigiano or Grana * salt

Lasagna with Asparagus and Mushrooms

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