Asparagus, Prosciutto, & Lemon Béchamel Lasagna
Creamy asparagus lasagna made with silky lemon béchamel, pancetta, and layers of tender pasta—no red sauce, just a rich, spring-inspired twist on classic comfort food.
Ingredients
- 4 Tbsp. butter for the Béchamel sauce
- 4 Tbsp. flour for the Béchamel sauce
- 3 cups milk warmed for the Béchamel sauce
- 1 Tbsp. lemon zest for the Béchamel sauce
- Salt and pepper to taste
- 9 lasagna Sheets Store bought or homemade
- 1 bunch asparagus For the filling
- 4 oz. prosciutto For the filling
- 2 cups ricotta For the filling
- 1 egg For the filling
- 1/2 cup Grated parmesan cheese For the filling
- 2 Tbsp. chopped Italian parsley For the filling
Instructions
- 1. Par boil the lasagna noodles . Let dry on tea towels
- 2. Prep the asparagus Blanch in salted water for 2–3 minutes → transfer to ice water → drain very well and pat dry. Cut into 2-inch pieces.
- 3. Cook the proscuitto Render in a pan until crispy. Remove and set aside.
- 3. Make the béchamel👉 Should be silky and pourable—not thick and heavyMelt butter, whisk in flour (1–2 minutes, no browning)Slowly whisk in warm milk. Simmer until smooth and coats the back of a spoon Stir in salt, pepper, and lemon zest.
- 4. Make the ricotta layer In a bowl, mix:Ricotta1 egg Grated Parmigiano-Chopped parsley Pinch of salt + pepper
- 5. AssembleLayer in this order:Thin layer of béchamelLasagna sheetsBéchamelRicotta mixture (spread lightly)Asparagus + pancettaRepeat layers 2–3 times.Finish with Lasagna noodle béchamel + extra parmesan cheese
- 6. Bake 375°F for 1 hour or until golden on top and bubbling at the edges
- 7. Rest (don’t skip) Let sit 15–20 minutes before slicing👉 This is the difference between:messy scoop to clean, perfect slices