| Prep: 30 mins | Cook: 45 mins – 55 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 19g | 10g | 35g |
| sugars | fibre | protein | salt |
| 8g | 3g | 22g | 1.5g |
Why I Love Italian Asparagus and Mushroom Lasagna
Today I’d like to talk about one of my favourite recipes – the Asparagus and Mushroom Lasagna. This is a traditional Italian dish that evokes fond memories of a trip to Tuscany I took a few years ago, melding together robust flavours in an enticing blend. Of course, there is a touch of Amara charm – an evocation of Afro-Southern fusion with the light incorporation of spices to elevate the dish.
A Fusion of Flavours
The Asparagus and Mushroom Lasagna is a hearty, oven-baked dish that truly showcases the amalgamation of Italian cuisine with a hint of my African roots. The fresh asparagus teams up with the mushrooms to create a vibrant, earthy blend, with the cheeses adding an unctuous, inviting layer of richness to the mix.
Inspired by Jason Bartner – a chef who landed in Italy, bringing rural farm-to-table ideas to the Marche region, his wholesome, simple Italian approach falls perfectly in line with this recipe. I’ve kept true to Bartner’s idea of letting the freshness of ingredients shine, while simultaneously introducing a new palate of flavours and texture that reflects my culinary heritage.
Quality Ingredients, Quality Dish
Every ingredient used in this lasagna contributes explicitly to the mouth-watering experience of each bite. Starting with the base of 12 lasagna noodles, this dish layers on robust flavours from fresh asparagus, butter, garlic, mushrooms and a sprinkle of herbs. To this, creamy richness is added with whole milk, a blend of Parmesan, Mozzarella and Ricotta cheese – every cheese adding a dimension of its own.
However, the silent heroes – the spices add an Afro-Southern touch, a nod to my Nigerian roots and Southern upbringing. This isn’t a reconstruction of Mama’s Nigerian-infused Atlanta recipes, but a subtle reminder weaved throughout my dishes.
Let’s not overlook the intentional use of fresh herbs. These aren’t just garnishes – the freshly chopped basil and oregano add vitality and lend a note of Italian authenticity to this fusion recipe.
A dish like this Asparagus and Mushroom Lasagna comes alive when shared. It’s the kind of meal that invites guest to dig in, relax, and revel in community, conversation, and connection. In adding this recipe to your repertoire, my hope is that it becomes a part of your family’s favorite meals, just as it has in mine. And who knows, maybe it might inspire your own unique dish spin-offs too! Happy cooking!
What You’ll Need
- 12 lasagna noodles
- 1 pound of fresh asparagus
- 1 pound of fresh mushrooms
- 1/2 cup of butter
- 2 cloves of garlic, minced
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1 cup of grated Parmesan cheese
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cups of shredded mozzarella cheese
- 1 cup of ricotta cheese
- 1 tablespoon of chopped fresh basil
- 1 tablespoon of chopped fresh oregano
Method
Step One
Start by preheating your oven to 375 degrees F (190 degrees C). Then, bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes, or until al dente; drain.
Step Two
In a large saucepan over medium heat, melt the butter and cook the asparagus and mushrooms, stirring occasionally, for about 5 to 7 minutes. Add the garlic, cooking for another minute until fragrant.
Step Three
Stir in flour and cook for 2 minutes. Slowly add milk, stirring until sauce is smooth and bubbly. Stir in Parmesan cheese, salt and black pepper, then remove from heat.
Step Four
In a 9×13 inch baking dish, place one layer of lasagna noodles, edges overlapping. Pour one third of the vegetable mixture over noodles and spread ricotta cheese on top. Sprinkle 1/3 of the mozzarella cheese over the ricotta cheese, and top with a tablespoon each of basil and oregano. Repeat layering with remaining ingredients.
Step Five
Cover dish with aluminum foil and bake in preheated oven for 45 to 50 minutes. Cool for 10 minutes before cutting and serving.
