Serves 6
This is a delicious lasagna made to highlight fresh Spring asparagus. Toma was used in our version, but TomaProvence would be an herb-packed alternative. You could add other veggies, too, such as sautéed mushrooms, spring peas or cooked corn kernels. Make extra béchamel sauce to put in the freezer for the next time you are craving this dish!
1 lb fresh asparagus, woody ends removed
2 teaspoons olive oil
½ cup unsalted butter
1-2 leeks, very thinly sliced
¾ cup flour
2 cups milk
2 cups heavy whipping cream
½ teaspoon salt
¼ teaspoon pepper
½ teaspoon freshly grated nutmeg
9-10 oz fresh lasagna sheets
8 oz. Point Reyes Toma, shredded
Preheat oven to 400F.
Toss asparagus in olive oil and place on parchment-lined sheet pan. Sprinkle with a pinch of salt and pepper. Place in oven and cook until fork tender, about 7-10 minutes depending on the size of asparagus spears.
While asparagus is cooking, make the béchamel. Melt butter in large saucepan over medium heat. Add leeks and sauté a few minutes until tender. Add flour and stir a few minutes longer. Slowly whisk in milk and cream. Cook, whisking constantly, until mixture thickens and begins to bubble, about 5-7 minutes. Remove pan from heat and stir in salt, pepper and nutmeg.
Assemble lasagna*: Pour a small ladle of béchamel into the bottom of a rectangular baking dish, spreading it evenly. Place 2 sheets of lasagna on top of the sauce. Spread ¼ of the roasted asparagus, followed by shredded Toma, and finally a bit more béchamel on top. Continue with a few more layers, ending with lasagna noodles. On top of the final layer, spread béchamel and grated Toma. Nestle the remaining asparagus spears on top of the cheese.
