If you’re looking for a first course that’s sophisticated and well-balanced, here’s the perfect recipe: a creamy lasagna with Prosciutto di San Daniele, asparagus and Brie. High-quality ingredients come together in this lasagne to create a harmony of flavours and textures, so that every mouthful becomes a unique experience. Ideal for special occasions or family meals, it brings to the table an original twist and a touch of elegance to traditional lasagne.
Asparagus, the recipe’s main ingredient, brings freshness and lightness, and then added to this there’s the creamy texture of Brie. Prosciutto di San Daniele’s delicate flavour completes the dish, adding a savoury note that provides a perfect balance to all the other ingredients. The result is a creamily delicious lasagne, surprisingly delicate yet with a full, captivating flavour.
If you love Italian cuisine and want to experiment with new and sophisticated combinations, this creamy lasagne recipe is for you. The layering of the ingredients creates a perfect balance between softness and crispiness, while the mix of flavours makes this an ideal dish to welcome in the spring with a sense of lightness and sophistication. Perfect for surprising guests or creating pleasurable moments at the table, it’s a winning choice for any occasion.
Discover how to prepare it and feel inspired by a first course that combines tradition and creativity. Bring an original and surprising idea to the table, perfect for enhancing the authentic taste of the ingredients with a touch of style.
Ingredients
- 1 packet of green lasagne sheets
- 700 ml milk
- 70 g flour
- 70 g butter
- 100 g Brie
- 150 g Prosciutto di San Daniele
- 1/2 white onion
- Grated Parmesan cheese to taste
- Extra-virgin olive oil to taste
- Salt to taste
- Pepper to taste
Instructions
- Wash and clean the asparagus, removing the tougher ends.
- In a frying pan, fry the finely chopped white onion in a little oil. Add the asparagus, a dash of water and cook until soft.
- Prepare the béchamel sauce:
- Melt the butter in a saucepan, add the flour and whisk until smooth. Slowly pour in the milk, stirring constantly to avoid lumps, until thick and creamy. Season to taste with salt and a pinch of nutmeg.
- Blend the asparagus with the béchamel sauce (put some aside for decoration).
- Assemble the lasagne by alternating lasagne sheets, béchamel sauce, diced Brie, Prosciutto di San Daniele and a sprinkling of grated Parmesan.
- Finish with the asparagus previously set aside and more Parmesan.
- Bake in the oven at 180 °C for about 25 minutes until golden brown.
- When the lasagne is taken out of the oven, garnish to serve with slices of Prosciutto di San Daniele.
