Asparagus and sweet peas lasagne

Lasagne is a very versatile recipe: the traditional one is with meat and tomato, but you can prepare lasagne with fish, eggs, with any sort of vegetable…and as we are in full asparagus and sweet peas season, today I’m happy to share with you my “Asparagus, sweet peas and ham green lasagne”. It’s a very tasty and delicate recipe, one of our favorite.

lasagne ingred

Start with the veggies: shell the peas and divide the asparagus stems from the spears. Chop the stems in two or three pieces and remove the final white part, it’s too chewy.

lasagne lasagne3

Wrap the sweet peas and the asparagus spears in an aluminum foil, close it.


Place the asparagus stems + the aluminum package in a steamer and cook the veggies for 15 min. We want to separately cook the veggies because we are going to create a nice puree from the stems and we will leave the peas and the asparagus spears whole to give more texture to our lasagna.


While the veggies are cooking we have plenty of time to prepare a gorgeous homemade Bechamel sauce, check this video:

here you are the ingredients:

bechamel sauce ingred

Once the veggies are ready, remove from the steamer the aluminum foil and set it apart to cool down. Place the stems in a blender with few tablespoons of the water still in the steamer pan. If you want you can add a pinch of salt, totally optional. As I’m cooking for kids I prefer to stay low in sodium.

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Puree’ the asparagus stems for 1 minute in order to obtain a smooth cream.


It’s time to assemble our lasagna!!!! Get ready with a big rectangular shape oven pan in front of you and all the ingredients next to you: Bechamel sauce, asparagus puree, asparagus spears+peas mix, mozzarella, ham, Parmesan cheese.

Let the fun begin!

1st layer: Bechamel sauce


on top of it few tablespoons of asparagus cream


cover with lasagne. I’m using a store bought lasagne that will not need to be precooked. They will cook in the oven thanks to the Bechamel sauce. That’ why it is VERY IMPORTANT that the Bechamel sauce is kind of runny, very liquid. If the one that you have seems too thick, you can add few tablespoons of milk to it to loose it down.


Trick from my mom: do NOT overlay the lasagne. They should be one next to the other, do not overlay!!! why? they will not cook properly (that’s what my mom says..she’s very picky on this matter)

Let’s keep going with another layer: Bechamel


this time I’m adding sliced ham and mozzarella. The ham is optional (to make my husband happy!!). If you are vegetarian the recipe works perfectly without ham. But don’t skip the mozzarella, that’s essential!

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Spread an handful of sweet peas and asparagus spears on top


Another layer of lasagne


And Bechamel sauce + asparagus puree


Lasagne again


Another layer: Bechamel sauce


ham + mozzarella + sweet peas + asparagus spears


Last layer of lasagna


Last layer of mozzarella


Last layer of sweet peas and asparagus spears


And a rich abundant generous amount of grated Parmesan cheese


Done! and ready for the oven. We ended up doing 5 gorgeous layers of lasagna. WOW!! Oven is preheated at 400F. I will cook my lasagne in the oven for 40 minutes.


The parmesan cheese will melt on top forming a nice golden crust…mhhh…lovely!!


READY to be Enjoyed!!!

ciao ciao!



Did you make this recipe? Share the love, tag @buonapappa on Instagram and hashtag it #buonapappa I would love to see your creations!

  • Reply
    Sarah @ The Woks of Life
    April 18, 2014 at 10:21 am

    What a unique lasagna! I’ve never seen on like this, but love the springtime flavors. I’m up for any lasagna with bechamel in it, which I can make myself, because I live in Beijing and can’t get a reasonably priced tub of ricotta anywhere. Will make this soon!

    • User Avatar
      Barbara Lamperti
      May 1, 2014 at 9:47 pm

      Hi Sarah! thank you so much for your comment! I hope you enjoyed the lasagna. If you want you can prepare homemade ricotta, it’s easy and much better than a lot of store bought ones! check the video on my channel:
      Enjoy! b

  • Reply
    May 4, 2014 at 7:33 am

    dear Barbara,
    I must send my greatest thanks to you. I keep downloading your video channel and clicking the lists of your recommended channel. I become a good chef for my family bcz ur recipes are very healthy and beautiful. My baby Aidan is now 1,2 years old. He grows awesome bcz of the homemade baby food that refers to buona pappa. fortunately it is easy to find olives, mozarella, and ricotta in Yogyakarta, Indonesia. keep cooking! 🙂

    • User Avatar
      Barbara Lamperti
      July 12, 2014 at 1:21 pm

      Dear Intan!
      thank you soo much for watching my recipes!! I’m so glad you like them and that your little Aidan is growing healthy and appreciating the taste of good homemade food. ciao ciao, b

  • Reply
    Penny Gabbard
    May 5, 2014 at 8:49 pm

    Is there somehow you can put this in recipe form rather than video? It would make it so much easier for me. This seems like an amazing dish that I want to try. Recipe format is a better option for me. Thanks!

  • Reply
    May 25, 2014 at 6:16 am

    How to print this recipe? Looks wonderful.

    • User Avatar
      Barbara Lamperti
      May 25, 2014 at 5:03 pm

      Thanks! you will find the instructions step by step in my blog, you can print any page you like. Let me know if you have any questions and enjoy!!! b

  • Reply
    July 10, 2014 at 10:35 pm

    Is the lasagna noodles the regular ones we get in stores or something special that can be cooked when dry? I have always boiled mine first just like I’d boil any pasta. If there is one that doesn’t have to be boiled first, I want to make sure to get it and if they are all the same and can be put in dry with a runny sauce, that is good to know. Thanks. Looked so good.

    • User Avatar
      Barbara Lamperti
      July 12, 2014 at 12:23 pm

      Hi Carolyn!
      yes, the lasagna are the regular ones that you can buy at the grocery stores made with durum flour. On the package sometimes there is a sentence like “directly in the oven” or something like that. My mom likes to pre boil them few minutes (usually is half the cooking time on the package) and than assemble the lasagna and cook it in the oven for 20/25 min. I found that cooking them directly in the oven with a very running béchamel sauce works perfectly too and it’s faster. Basically the almost liquid béchamel sauce will cook the lasagna properly. Just make sure to cover every single inch of lasagna with the sauce. Let me know if you like the recipe! ciao ciao, b

  • Reply
    anne rabe
    March 24, 2016 at 7:21 pm

    I appreciate the how to photos, but it is really frustrating that you cannot just print a one page recipe as well. I tried to cut and paste and did not work, so had to print all and was 15 pages with 5 pgs. of ads, etc. PLEASE have a one page recipe available as well.

    • User Avatar
      Barbara Lamperti
      March 26, 2016 at 5:33 pm

      Hi Anne! Last year I inserted a new function in the posts, a printable button so that you can press it and print the whole recipe with ingredients step by step in one page. You can see the tiny print symbol in the new posts, usually at the end, in a frame design. Unfortunately the Asparagus lasagne was done before 🙁 I’m sorry about the printing issue. If you are still interested I can edit the old post in order to have the printable option too for you! Thank you so much for watching BuonaPappa!! ciao, b

  • Reply
    Asparagus and sweet peas lasagne recipe - collab with Heather Pierce Giannone | Food Videos
    April 1, 2016 at 2:00 pm

    […] If you want more details about the Asparagus and sweet peas lasagna, check my blog: […]

  • Reply
    Helen Sarasky
    June 22, 2020 at 5:05 pm

    Looks wonderful. Can I use almond milk since I am lactos intollerant.

    • User Avatar
      Barbara Lamperti
      October 19, 2020 at 9:17 pm

      Hi Helen! Sure, you can substitute with almond or coconut milk! Ciao, b

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