Finally, add a sprinkling of grated cheese and repeat the process from the start, with a layer of pasta. Continue in this way until the oven dish is full. On top of the final layer, add the asparagus spears you have left whole. Bake in the oven for 25 minutes at 180°C.
Useful tips and interesting facts
As everyone knows, traditional lasagne come from the Italian region of Emilia and are made from fresh egg pasta, bechamel sauce, Parmigiano Reggiano and Bolognese meat sauce. This recipe for asparagus lasagne is a simple and tasty vegetarian alternative. You may also prepare lasagne using other vegetables such as spinach, squash or courgettes.
If you have a notion to try your hand at making fresh egg pasta, you need to add one egg to each 100 g of flour. Once you have a nice even and springy pasta dough, leave it to rest in the fridge for one hour, wrapped in clingfilm. Then, remove the clingfilm and roll out the dough to a thickness of a couple of millimetres. Cut the dough into rectangles of 10 cm x 15 cm and cook in boiling salted water for no more than a couple of minutes. Strain the pasta and leave it to dry on a clean cotton tea towel.