LasagnaItalianMedium

Easter Ham and Asparagus Cream Lasagna

Name: Easter Ham and Asparagus Cream Lasagna
Prep time: 35 min
Cook time: 45 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Italian
Ingredients: 12 sheets no-boil lasagna sheets (about 12–15 sheets); 1½ lbs (680 g) fresh asparagus spears, tough bottoms snapped off (about 2 inches), spears cut into 2-inch pieces; 10 oz (280 g) deli ham or baked ham, cut into ¼-inch dice (about 1½ cups); 4 tablespoons (57 g) unsalted butter; 3 tablespoons (24 g) all-purpose flour; 2 cups (480 ml) whole milk; 1 cup (240 ml) heavy cream; 2½ cups (220 g) Gruyère cheese, finely shredded, divided (1.5 cups for sauce, 1 cup for topping); 3 tablespoons (9 g) fresh tarragon leaves, finely chopped; 1 tablespoon (15 ml) Dijon mustard; to taste kosher salt; to taste freshly ground black pepper; ⅛ teaspoon (½ g) freshly grated nutmeg

From the MyKitchenBank Kitchen

A springtime twist on classic lasagna: tender asparagus and diced ham layered with creamy tarragon béchamel and melted Gruyère. Perfect for holiday tables, this dish combines the richness of ham with fresh asparagus and warm spice notes from tarragon. The cream sauce binds everything together without heaviness, and a golden cheese crust finishes the top.

Prep: 35 min
Cook: 45 min
Wait: 15 min
Total: 1 hr 35 min
Makes: One 9×13-inch lasagna (8 servings)

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Ingredients

8 servings

12 sheets no-boil lasagna sheets (about 12–15 sheets)
1½ lbs (680 g) fresh asparagus spears, tough bottoms snapped off (about 2 inches), spears cut into 2-inch pieces
10 oz (280 g) deli ham or baked ham, cut into ¼-inch dice (about 1½ cups)
4 tablespoons (57 g) unsalted butter
3 tablespoons (24 g) all-purpose flour
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
2½ cups (220 g) Gruyère cheese, finely shredded, divided (1.5 cups for sauce, 1 cup for topping)
3 tablespoons (9 g) fresh tarragon leaves, finely chopped
1 tablespoon (15 ml) Dijon mustard
to taste kosher salt
to taste freshly ground black pepper
⅛ teaspoon (0.5 g) freshly grated nutmeg

Equipment (8)

9×13-inch (23×33 cm) baking dish
Large skillet or sauté pan
Medium saucepan
Whisk
Wooden spoon
Rubber spatula
Measuring cups and spoons
Sharp knife and cutting board

Steps

Before you start

Preheat oven to 375°F (190°C) about 10 minutes before baking
Have all ingredients measured and prepared before assembling—the lasagna comes together quickly once you start
If using lasagna sheets that aren't no-boil, cook them in salted water according to package directions, drain, and lay flat on parchment to cool slightly

1
Blanch asparagus
- Bring a large pot of salted water to a boil.
- Add asparagus pieces and cook for 4–5 minutes until tender-crisp but still bright green.
- Drain well in a colander and set aside.
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Ready when: Asparagus is bright green and bends slightly when pressed with a fork but has no raw bite
Tip: Blanching sets the color and removes excess water so the lasagna doesn't become watery. Don't skip this step.
2
Make the béchamel
- In a medium saucepan, melt butter over medium heat.
- Whisk in flour and cook, stirring constantly, for 2 minutes until it becomes a smooth paste (roux).
- Gradually pour in milk and cream, whisking continuously to avoid lumps.
- Continue cooking and stirring for 8–10 minutes until the sauce thickens enough to coat the back of a spoon.
- It should not be poured but scooped.
- Remove from heat.
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Ready when: Sauce coats the back of a spoon and releases slowly when you draw a finger across it
Tip: Whisk constantly to prevent lumps and scorching. If the sauce does lump, pour it through a fine mesh strainer.
3
Season the béchamel
- Stir in 1.5 cups of shredded Gruyère, tarragon, Dijon mustard, ¼ teaspoon salt, a pinch of black pepper, and nutmeg.
- Mix until the cheese melts completely and the sauce is smooth.
- Taste and adjust seasoning.
- Set aside to cool slightly.
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Ready when: Cheese is fully melted and sauce is smooth
Tip: Let the sauce cool slightly so it won't shock the noodles, but it should still be pourable.
4
Combine ham and asparagus
- In a medium bowl, gently toss the diced ham and blanched asparagus together.
- Season lightly with salt and pepper.
- Set aside.
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Tip: Don't overmix; you want the pieces intact, not broken or bruised.
5
Spread first sauce layer
- Spread a thin layer of the warm tarragon béchamel (about 1 cup) on the bottom of a 9×13-inch baking dish.
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Tip: This thin bottom layer prevents the noodles from sticking directly to the pan and helps them cook evenly.
6
Layer noodles and filling
- Break lasagna sheets in half if necessary to fit your baking dish, or arrange them to overlap slightly if whole.
- Lay down a single layer of noodles (use 4–5 sheets to cover the base).
- Spread 1 cup of béchamel over the noodles, then scatter about ⅓ of the ham–asparagus mixture on top.
- Repeat: another layer of noodles, 1 cup béchamel, ⅓ of the ham–asparagus.
- Then one final layer of noodles, the remaining béchamel (about 1 cup), and the last third of ham–asparagus on top.
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Tip: Fill evenly so each bite has noodles, sauce, ham, and asparagus. Don't press too hard or the noodles may break.
7
Top with cheese
- Scatter the remaining 1 cup shredded Gruyère evenly over the top layer.
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Tip: An even layer ensures a golden, bubbly crust.
8
Bake the lasagnaOven 375°F / 190°C
- Place the baking dish in a preheated 375°F (190°C) oven.
- Bake uncovered for 40–45 minutes until the top is deep golden brown and bubbling around the edges.
- The cheese crust should be lightly browned and crispy in spots.
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Ready when: Top is deep golden, bubbling vigorously around edges, and a knife inserted through a corner meets no resistance from noodles
Tip: If the top is browning too quickly before the center is hot, tent loosely with foil for the last 10 minutes, then remove to finish crisping.
9
Rest before serving
- Remove from the oven and let rest for 10–15 minutes.
- This allows the layers to set slightly so they don't slump when you cut and serve.
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Ready when: Lasagna is still steaming but has stopped bubbling violently
Tip: Resting is critical—slice too soon and the layers will fall apart. A serrated knife works well for clean cuts.

Good to know

Tips

Tarragon pairs beautifully with ham and cream—it's the flavor backbone here. Don't substitute hastily or the dish loses its spring character.
For a restaurant-worthy finish, let the rested lasagna cool for 5 minutes, then wipe the baking dish edges with a paper towel to remove any spills before plating.
If your béchamel seems too thin after adding the cheese, cook it over medium heat, stirring, for 1–2 more minutes. It will thicken slightly as it cools.
This lasagna is rich but balanced by the fresh asparagus and acid from Dijon. A crisp white wine like Sauvignon Blanc or a light rosé pairs wonderfully.

Make ahead

Assemble the lasagna completely (through the cheese topping step) up to 8 hours ahead. Cover tightly with plastic wrap and refrigerate. Bake directly from cold, adding 10–15 minutes to the bake time (total 50–60 minutes). You can also freeze the assembled, unbaked lasagna for up to 1 month; thaw overnight in the fridge before baking as above.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 325°F (163°C) oven, covered with foil, for 20–25 minutes until warmed through. Alternatively, microwave a single portion on 50% power for 2–3 minutes, stirring halfway.

Substitutions

Gruyère cheese, finely shredded → Emmental, aged cheddar, or Fontina. Use the same total amount. Emmental is mild and melts beautifully; aged cheddar adds sharpness; Fontina is nuttier and creamier.
fresh tarragon leaves → fresh chervil or 1.5 tablespoons fresh dill plus 1.5 tablespoons fresh chives. Tarragon's anise-like note is distinctive, but chervil is delicate and dill–chive brings herbaceous brightness.
deli ham or baked ham → diced roasted chicken breast, prosciutto, or thick-cut bacon (cooked and crumbled). Bacon adds smokiness; chicken keeps it leaner. Use the same weight. Prosciutto is delicate—add it raw to the filling.
fresh asparagus spears → fresh peas (thawed if frozen), tender green beans (cut to 1-inch pieces), or leeks (sliced and blanched). All should be blanched 4–5 minutes in salted water first. Use the same weight.