Author: @guendoln79 Serves: 6 Time: 1h30′
- 250 g asparagus
- 150 g cheese (mozzarella, asiago or else…)
- 80 g parmesan
- 50 g ham
- onion a little
For the lasagna sheets
- 2 eggs
- 200 gr flour type 0
- a pinch of salt
- pasta maker
For the béchamel
- 300 ml milk
- 1 knob of butter
- 1 and half tablespoon of flour
Clean the asparagus and cut the final part.
Chop them and in a pot cook with salt, onion, olive oil for about 10′, until tender.
Preparing the béchamel
Prepare two little pots: in the first one boil the milk.
In the second one melt the butter, add the flour and cook for few minutes, stirring with a kitchen whisk.
While vigorously stirring, add the hot milk little by little. Keep stirring until the sauce has firmed. Add the salt at the end.
Doing the fresh pasta
Make a hole in the flour and put the eggs inside. Add a pinch of salt. With a fork little by little knead with the flour. End kneading with the hands.
Flatten the dough by hands and put some flour on both sides before putting it inside the pasta maker.
Start with the largest setting on the pasta maker (I have 0-7 settings).
Pass the dough in the pasta maker at least three times in the first setting, after each time fold in two and add a little flour on each side.
This way the pasta will be homogeneous
Then you can start change setting in the pasta maker, passing only once for each setting the dough, add each time a little flour on each side.
I prefer to pass the pasta till the 6th setting (the 7th is too thin in my opinion). With this procedure I fill my entire table of lasagna sheets
Prepare two pots: one with salt boiling water, the other one with cold water.
Cut the pasta sheets (I use my hand as measurement)
Mix together the besciamel with the asparagus and lay in a tray first the pasta sheets, then the asparagus then the cheese adn parmesan. Then add a little bit of ham and repeat!
Put in the oven at 180°C for about 30-40′