Lasagna with Gorgonzola Béchamel and Asparagus

Lasagne con besciamella al gorgonzola e asparagi


For 4 servings:
- 350g Lasagna sheets
- 1 kg fresh asparagus
- 300g pancetta (bacon)
- 700g Gorgonzola cheese
- 100g butter
- 100g flour
- 1 liter whole milk
- 1 lemon
- Nutmeg to taste
- Salt and pepper to taste
- Extra virgin olive oil


For the Gorgonzola Béchamel:
1. Start by preparing the Gorgonzola béchamel: melt the butter in a large saucepan, add the flour, and mix well until a smooth roux forms.
2. Gradually pour in the milk, whisking continuously to prevent lumps from forming.
3. Cook the béchamel over medium-low heat, stirring occasionally, for about 20 minutes, until it thickens.
4. Add the crumbled Gorgonzola to the béchamel and stir until it melts completely. Season with salt and pepper to taste.

For the Asparagus and Pancetta:
1. Wash and clean the asparagus, trimming and setting aside the tips.
2. Slice the asparagus into thin rounds.
3. In a skillet, cook the pancetta until crispy.
4. Add the asparagus to the pancetta and cook over medium heat for about 10 minutes.

For the Lasagna:
1. Cook the lasagna sheets in boiling salted water according to the package instructions.
2. Drain the lasagna sheets and rinse them under cold water to stop the cooking process.
3. Spread a layer of béchamel sauce on the bottom of a large baking dish.
4. Cover the béchamel with a layer of lasagna sheets, then a layer of asparagus and béchamel.
5. Continue layering the lasagna sheets, asparagus, and béchamel until all ingredients are used.
6. Finish with a layer of béchamel and sprinkle with some grated cheese.
7. Bake the lasagna in a preheated oven at 180°C (350°F) for about 40-45 minutes, until the surface is golden and crispy.
8. Garnish with pancetta once plated.