Green Lasagne with Asparagus and Ham Pesto
Pasta
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Cook Time
1 h 30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
This Thermomix® recipe for Green Lasagne with Asparagus and Ham Pesto is ready in 1 h 30 min and yields 4 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This green lasagne with asparagus and ham pesto is a spring dish rich in flavor and color. The combination of homemade asparagus pesto with creamy béchamel and crispy ham creates a harmony of flavors that will delight your guests. Preparation takes a little time, but the end result is definitely worth it. Perfect for a Sunday family lunch or a special dinner with friends. It can be prepared in advance and baked just before serving. A great alternative to classic meat sauce lasagne!
Ingredients (11 ingredients)
-
4 piece Asparagus
-
250 g Dry lasagna
-
150 g Ham
-
100 g Emmentaler
-
50 g Parmigiano Reggiano
-
50 ml Extra virgin olive oil (EVO)
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1 pinch Salt
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500 ml Whole milk
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50 g Butter
-
50 g 00 flour
-
1 pinch Salt
Preparation (14 steps)
Preparation of the béchamel
To prepare the béchamel, insert 50 g of butter into the bowl and melt for 3 Min./50°C/Stufe 2.
Adding the flour
Add 50 g of 00 flour and cook for 3 Min./100°C/Stufe 2.
Cooking the béchamel
Gradually add 500 ml of whole milk, a pinch of salt and cook for 10 Min./90°C/Stufe 3. Make sure the béchamel is smooth and without lumps.
Preparation of asparagus
Wash 500 g of asparagus, remove the final part of the stalks and cut the rest into pieces. Set aside the tips.
Cooking the asparagus
Insert the asparagus pieces in the bowl with 20 ml of extra virgin olive oil and cook for 8 Min./120°C/Stufe 1. If necessary, add a little hot water.
Preparation of asparagus pesto
Add 2 tablespoons of béchamel to the cooked asparagus in the bowl and blend for 20 Sek./Stufe 8, gradually increasing to Stufe 10.
Combining the pesto with the béchamel
Pour the asparagus pesto into the rest of the béchamel and mix for 10 Sek./Stufe 3.
Browning the ham and asparagus tips
In a pan, heat 30 ml of extra virgin olive oil and brown 150 g of diced ham. Add the asparagus tips and sauté for 5 minutes until cooked.
Assembly of the lasagne
Spread some asparagus béchamel on the bottom of a baking dish.
Layer of lasagna
Arrange a layer of 250 g of dry lasagna on the bottom of the baking dish. If you use fresh lasagna, you can avoid boiling them. Otherwise, boil them for a few minutes in boiling salted water.
Béchamel and ham
Cover the lasagna with more béchamel and spread some of the sautéed ham and asparagus tips over it.
Layer of emmental
Continue like this up to the penultimate layer, in which also add 100 g of diced emmental.
Final layer
Cover with a final layer of lasagna, the béchamel that you will spread to cover the entire surface and finish with 50 g of grated cheese and 50 g of diced emmental.
Baking in the oven
Bake at 180°C for about 40 minutes or until completely browned. Let rest for 10 minutes before serving.
Finished cooking? Great! 🎉
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Created by
Valentina Santoro
9
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
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