Asparagus and baby courgette lasagna with saffron bechamel.
A celebration of seasonal produce, this elegant lasagna layers delicate asparagus, tender courgette, and a rich, golden saffron béchamel. It’s a show-stopping vegetarian main that is both light and deeply satisfying.
Prep Time: 1 hour | Cook Time: 40 minutes | Resting Time: 10 minutes | Total Time: 2.5 hours
Serves: 6-8
Ingredients
For the Saffron Béchamel:
- 1 L (4 cups) fresh full-fat milk
- 120 g (½ cup) unsalted butter
- 120 g (1 cup) plain flour
- 60 g (⅔ cup) Parmesan cheese, freshly grated
- 1 g (a generous pinch) powdered saffron
- Fine sea salt and freshly ground black pepper
For the Lasagna & Vegetables:
- 600 g homemade or fresh lasagna sheets
- 1 kg fresh asparagus
- 500 g baby courgettes, thinly sliced
- 150 g leeks (white and light green parts only), finely sliced
- 100 g (1 cup) Parmesan cheese, freshly grated, for assembly
- 100 g (¾ cup) pine nuts
- 4 tbsp extra virgin olive oil, divided
- A large handful of fresh basil leaves, plus more for garnish
- Fine sea salt and freshly ground black pepper
Instructions
1. Prepare the Asparagus:
Wash the asparagus. Thinly slice the stalks, reserving the tips separately. (The tough woody ends can be saved for stock).
Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the sliced leeks and sauté until softened, about 3-4 minutes.
Add the sliced asparagus stalks and cook for another 2-3 minutes. Add a glass of water and the reserved asparagus tips. Continue to cook until the vegetables are tender but still have a slight crunch, about 5-7 minutes. Season generously with salt and pepper. Set aside.
2. Prepare the Courgettes:
In a separate pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the sliced baby courgettes and sauté quickly until just tender and lightly golden, about 4-5 minutes. Season with salt and pepper. Set aside.
3. Make the Saffron Béchamel:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until it forms a smooth paste (a roux), but does not colour.
Gradually add the milk, a splash at a time, whisking continuously after each addition until the mixture is completely smooth before adding more. Once all the milk is incorporated, continue to whisk for 8-10 minutes until the sauce thickens to a creamy, yet still pourable, consistency.
Remove from heat. Whisk in the powdered saffron, 60g of grated Parmesan, and season thoroughly with salt and pepper. Set aside.
4. Assemble the Lasagna:
Preheat your oven to 180°C (350°F).
To assemble, spread a thin layer of béchamel sauce over the bottom of a large baking dish.
Arrange a layer of fresh lasagna sheets, slightly overlapping them.
Spread a layer of the cooked asparagus and courgettes over the pasta. Drizzle generously with béchamel sauce, then sprinkle with grated Parmesan, pine nuts, and a few torn basil leaves.
Repeat this process for 3 to 4 layers, finishing with a final layer of pasta, a generous coating of béchamel, and a sprinkling of Parmesan.
5. Bake:
Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for a further 15-20 minutes, or until the top is golden brown and bubbling.
6. Rest and Serve:
Remove the lasagna from the oven and let it rest for at least 10 minutes. This crucial step allows the layers to set, making it easier to cut into clean portions.
Garnish with fresh basil leaves before serving.
Enjoy this taste of spring!
