🥬 Creamy Asparagus Lasagna (Mediterranean Style)
This Creamy Asparagus Lasagna is a fresh twist on classic lasagna, layering tender asparagus, creamy ricotta, and delicate herbs between soft pasta sheets. Instead of a heavy red sauce, it uses a light, lemon-kissed cream sauce that lets the vegetables shine. Elegant enough for guests, cozy enough for family dinner—this is Mediterranean comfort at its best.
🛒 Ingredients
9 lasagna noodles (regular or oven-ready)
1 lb fresh asparagus, trimmed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 cloves garlic, minced
1½ cups ricotta cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
1 large egg
Zest of ½ lemon
1 teaspoon dried oregano or thyme
Salt & black pepper, to taste
Light Cream Sauce
2 tablespoons olive oil or butter
2 tablespoons all-purpose flour
2 cups milk (or half-and-half for richer flavor)
1 clove garlic, minced
Pinch of nutmeg (optional)
Salt & white or black pepper, to taste
👩🍳 Instructions
Prepare the noodles
Cook lasagna noodles according to package instructions. Drain and set aside.Cook the asparagus
Heat olive oil in a skillet over medium heat. Add asparagus and sauté 3–4 minutes until just tender. Add garlic and cook 30 seconds more. Season lightly and remove from heat.Make the ricotta filling
In a bowl, mix ricotta, egg, lemon zest, oregano, salt, and pepper.Prepare the cream sauce
In a saucepan, heat olive oil or butter over medium heat. Stir in flour and cook 1 minute. Gradually whisk in milk. Add garlic, nutmeg, salt, and pepper. Simmer until thickened, about 3–5 minutes.Assemble the lasagna
Preheat oven to 375°F (190°C).
Spread a thin layer of sauce in a baking dish. Layer noodles, ricotta mixture, asparagus, mozzarella, Parmesan, and sauce. Repeat layers, finishing with cheese and sauce.Bake
Cover with foil and bake 30 minutes. Uncover and bake another 10–15 minutes until bubbly and lightly golden.Rest & serve
Let rest 10 minutes before slicing. Serve warm.
🌿 Serving Suggestions
Pair with a lemony arugula salad
Serve with crusty bread or focaccia
Add a drizzle of olive oil before serving
❓ Q & A
Q: Can I make this lasagna ahead of time?
A: Yes—assemble up to 24 hours in advance, cover, and refrigerate. Bake when ready.
Q: Can I add protein?
A: Absolutely. Grilled chicken, shrimp, or sautéed mushrooms work beautifully.
Q: Is this vegetarian?
A: Yes—this is a vegetarian dish.
Q: Can I make it lighter?
A: Use low-fat milk and part-skim ricotta, and reduce mozzarella slightly.
Q: What makes this Mediterranean-style?
A: Olive oil, fresh vegetables, herbs, lemon zest, and a lighter cream approach reflect Mediterranean cooking principles.
