Sauté onion in olive oil until soft. Add the lamb mince plus diced asparagus and cook, stirring for 10 minutes.
Next add garlic, basil, parsley and tomato puree, mixing well and cook for 45 minutes on a gentle heat, stirring occasionally. Add a little water if it looks like drying out. Test for salt and pepper then set aside and rest.
Now oil the baking tin and put enough béchamel to cover the bottom thinly. Now add your cooked or pre-cooked lasagne sheets on top of the béchamel. Cover the sheets with some meat mix, then cover the meat mix with a full layer of crisscross asparagus (trimmed) to cover all the meat mix.
Now repeat béchamel, lasagne sheets, meat mix, asparagus layers until the dish is full or you run out of ingredients.
Try to finish on the meat mix decorated with béchamel strips and parmesan cheese. Now bake at 180°C for 40 to 50 minutes. Decorate with asparagus tips raw or blanched. Enjoy the Gascoyne.