Pesto Asparagus Lasgana

Layered with creamy bèchamel, asparagus puree, and pesto-flavored olive oil, this lasagne is a perfect comfort dish for spring.

COOK TIME 25 minutes
PREP TIME 35 minutes
SERVES 6-8 servings

We recommend…


Add a fresh, aromatic taste to this recipe by using our basil pesto extra virgin olive oil.    


For the bèchamel:

  • ⅓ cup / unsalted butter
  • ⅓ cup / all-purpose flour
  • 3 cups / whole milk
  • 1¼ teaspoons / salt
  • ⅛ teaspoon / ground nutmeg
  • ½ cup / grated Parmesan cheese

For the asparagus puree:

  • 2 bunches / asparagus (about 900 grams)
  • 1 / garlic clove, peeled
  • 3 tablespoons / Zucchi Pesto-Flavored EVOO
  • 1 / lemon, juiced
  • to taste / salt

To assemble the lasagne:

  • / bèchamel sauce
  • / asparagus puree
  • ½ cup / finely grated Parmesan cheese
  • 10½ ounces (about ⅔ of a 1 lb box) / no-boil lasagne sheets
  • / fresh basil, to serve


To make the bechamel:

  1. In a stainless steel medium-sized saucepan, melt the butter over medium heat. Once the butter starts to lightly bubble, add the flour and use a wire whisk to mix it with the butter. Once the mixture forms a paste and turns golden, gradually add the milk, 1 cup at a time while whisking. Whisk until smooth and there are no longer any lumps.
  2. Slowly bring it to a gentle simmer. Reduce heat and simmer for 10 minutes, whisking frequently to prevent clumps and scorching.
  3. Once the mixture is thick enough to coat the back of a spoon, remove from heat. Mix in the salt and nutmeg.
  4. Cover and set aside until ready to assemble the lasagne.

To make the asparagus puree:

  1. Trim the asparagus stalks and peel any tough bits of the outer stalk.
  2. Bring a large pot of water to a boil, lightly salt the water, and blanch the asparagus in the boiling water for 2-3 minutes, just until tender but not mushy.
  3. Transfer asparagus to a cold ice bath to stop the cooking process. (Save the boiling water for parboiling your lasagne sheets).
  4. Cut off the tips of the asparagus and set them aside.
  5. In a food processor or blender, puree the asparagus stems, Zucchi Pesto-Flavored EVOO, garlic, and lemon juice until a smooth, green sauce forms.
  6. Season with salt, to taste. Set aside.

To assemble the lasagne:

  1. Preheat oven to 400°F.
  2. Spread a thin layer of bèchamel on the bottom of a 9 x 13 baking dish. Top with a layer of lasagna sheets, followed by another layer of bèchamel. Dollop the asparagus puree on top (don’t worry about spreading it, just dot it across the surface). Sprinkle with grated parmesan and a few asparagus tips. Repeat this layering until you have five layers, ending with a layer of pasta. Top the final player of pasta with bèchamel sauce, grated parmesan, and asparagus tips.
  3. Cover with foil and bake in a preheated oven for about 20 minutes, until bubbly. Remove the foil, sprinkle on extra parmesan, and bake for another 5 minutes until the top is slightly golden.
  4. Remove from oven and let cool for 5-10 minutes before serving. Garnish with fresh basil leaves and serve with an extra drizzle of Zucchi Pesto Flavored EVOO if you feel so inclined.