White Lasagne with Asparagus, Prosciutto Cotto and Asiago

Stuffed artichokes are a true Italian spring classic. They are especially popular when artichokes are at their best, and this version combines their delicate flavour with savoury pancetta and aged cheese.

Author

Agostino Fraschetta

Prep Time

35 minutes

Cook Time

35 minutes

Servings

4

Category

Lunch

Cuisine

Italian

Ingredients

• Lasagne sheets
• 200g Asiago Cheese (shop here), sliced or grated
• 150g Pre-sliced Prosciutto Cotto (shop here)
• 300g Asparagus
• 500ml Béchamel sauce
• Parmesan Cheese (shop here), grated
• Butter
• Salt and pepper

Directions

1. Trim the asparagus and blanch it briefly in boiling water.
2. Cut it into pieces and set aside.
3. Butter a baking dish and spread a little béchamel on the base.
4. Add a layer of lasagne sheets.
5. Top with béchamel, asparagus, pieces of prosciutto cotto and Asiago.
6. Repeat the layers until the ingredients are used up.
7. Finish with béchamel and a generous sprinkle of Parmigiano Reggiano.
8. Bake until bubbling and golden.
9. Let it rest before slicing and serving.