Asparagus-Leek Lasagna

Lasagna is simply baked, layered pasta with a filling and sauce—the variations are endless. This version I created is a lovely, fresh, spring-inspired take on all that makes lasagna so delicious, and it pairs perfectly with red wine.

Lasagna recipes may seem intimidating, but if you tackle them step by step, they become easy. Both the béchamel and filling can be prepared up to 4 hours in advance of assembly. You can prepare the entire lasagna hours ahead of baking—just cover with plastic wrap and refrigerate before baking and serving. It can also be frozen and baked later. For a vegetarian version, omit the ham.

Asparagus-Leek Lasagna

Serves 6 to 8
Prep time: 45 minutes
Cook time: 1 hour

1 pound (450 grams) lasagna noodles, the thinner the better.
Fresh or no-bake noodles work well. Cook according to directions. You won’t need all these noodles.

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Bechamel Sauce

1/4 cup (58 grams) butter
1/4 cup (30 grams) all-purpose flour
3 1/2 cups (840 grams) milk, more or less
2/3 cup (60 grams) Parmesan cheese, finely grated
pinch of grated nutmeg
salt and pepper to taste

Directions

1. Melt butter in a heavy-duty saucepan. Add flour, stir, lower heat, and cook for 5 minutes while stirring, making sure it doesn’t brown. Meanwhile, heat at least 2 cups (480 grams) of milk (in microwave or on the stove) until just below a simmer.

2. Whisk hot milk into the flour mixture, stirring vigorously to prevent lumps. Add the remaining milk as needed. Aim for a semi-thick pancake batter consistency. Mix in Parmesan, nutmeg, salt, and pepper to taste. Cover with plastic wrap if not using immediately. It may need more milk if it sits for a long time.

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Filling

1 leek, finely minced
12 ounces (340 grams) chopped asparagus
2 tablespoons (30 milliliters) olive oil
1 clove minced garlic
juice from 1/2 lemon
1/2 cup (45 grams) grated asiago cheese
1/3 cup (30 grams) finely grated pecorino cheese
8 ounces (225 grams) fresh ricotta cheese
1 egg 

Directions

1. Place the finely minced leeks in a bowl of cold water to remove any grit. Scoop out the leeks and repeat, then drain. Chop the asparagus and place in a mini food processor. Pulse until the pieces are rough, but not a puree. If you don’t have a mini processor, simply chop the asparagus.

2. Heat oil in a medium-sized sauté pan. Add drained leeks and garlic to pan. Gently sauté over low heat until soft, about 6 to 8 minutes. Toss in asparagus and lemon juice. Increase the heat and sauté a few more minutes. Remove from heat and cool.

3. Mix remaining filling ingredients in a bowl, then add the cooled asparagus mixture. Season with salt and pepper to taste.

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Assemblage

5 ounces (450 grams) thin-sliced ham, preferably boiled Parma ham
8 ounces (225 grams) firm mozzarella, grated

Directions

1. Preheat oven to 350°F (176°C). Spread a thin layer of bechamel on the bottom of a ceramic lasagna pan; a 12- x 8-inch (31 x 20 centimeters) baking dish works best. You want to create 4 to 5 layers, so divide your ingredients accordingly. The bechamel is used on the top and bottom, with more on the top than anywhere else, so eyeball it! Layer in this order: noodles, bechamel, filling, ham, mozzarella. Repeat. Cut noodles as needed to fill the pan without overlapping. Do not cover every surface with sauce or filling—think of distributing among layers. End with noodles covered in bechamel and topped with cheese. Cover pan loosely with aluminum foil and bake in the middle of oven for 30 minutes. Uncover and continue baking until bubbly and nicely browned, another 20 to 30 minutes.

2. Remove from oven and let rest for 10 minutes before cutting and serving.

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About Molesini Wine Club

I created this recipe for the Molesini Wine Club to include in virtual tasting notes. Based in Cortona, Tuscany, the Molesini Wine Club features Italian wines that are usually unavailable outside of Europe. Marco and Paolo Molesini work closely with over 1,000 producers across Italy to ensure they acquire the best labels from small producers making exceptional boutique wines. Join them as they guide you through Tuscany, Piedmont, Sicily, and many lesser-known wine regions of their country. Members can customize shipments, select a tier that best suits their palate, and gain exclusive access to Italy’s most stunning wines. As a member of the Molesini Wine Club, you become part of the Molesini family, and we invite you to join us in this experience. For more information, please visit the Molesini Wine Club website.