Lasagne with speck, asparagus, bechamel sauce and Grana Padano

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Lasagne with speck, asparagus, bechamel sauce and Grana Padano


. Difficulty: Medium . Serves: 4 people . Preparation time: 60 minutes


300 g fresh egg lasagne 
250 g Grana Padano 
700 g asparagus 
100 g sliced speck 
1 l milk 
100 g butter 
100 g 00 flour 
Extra virgin olive oil 
Salt & pepper


Blanch the asparagus for 5-6 minutes in salted water, drain and leave to cool. 
Dice the asparagus and cut the speck into slivers. 
In a large saucepan, melt a knob of butter, add the speck and brown for a few minutes. Add the asparagus, stir and leave to flavour for a few minutes over gentle heat, add salt and pepper to taste. 
In the meantime, make the bechamel sauce by melting the butter in a small saucepan over low heat, add the flour and mix well with a whisk until you obtain a smooth and lump-free mixture. Add the milk at room temperature stirring well, then add a pinch of salt and a pinch of nutmeg. Cook over a low heat for 5-6 minutes, until the sauce becomes creamy. 
Spread a tablespoon of bechamel sauce on the bottom of an oven dish and begin constructing the lasagne starting with a layer of pasta followed by a layer of bechamel, then a layer of asparagus and speck, and lastly a sprinkle of grated Grana Padano. 
Repeat the process until you have 4 layers of pasta in the oven dish. Cook the lasagne in a preheated oven at 180 °C for 15-20 minutes. Serve warm.