Asparagus Lasagna

Asparagus Lasagna

Asparagus Lasagna

A delicate asparagus recipe for a rich Italian lasagna with Parmesan and mozzarella layers

May 25, 2012


Season & Occasion

serves for


total time

1 HR 10 MIN


12 sheets, pre-cooked
2 bunches
1, finely chopped
60 ml
60 ml
100 ml
200 ml
200 ml
30 ml, freshly grated
To taste
To taste, freshly ground
To taste, freshly grated


Wash the asparagus and peel the lower third.

Blanch the asparagus by placing it in boiling, salted water for ca. 5 minutes and then into cold water. Drain the asparagus.

Peel and finely chop the shallots.

Fry in a little butter until soft.

Add the flour and stir well before slowly pouring in the white wine. 

Simmer for a couple of minutes and reduce a little.

Now pour in the chicken stock and the cream.

Allow to thicken before adding the creme fraiche.

Season with salt, freshly milled pepper and nutmeg.

Pour some of the sauce into an ovenproof lasagne dish (ca. 20 x 20 cm). 

Place a layer of lasagne sheets on top, followed by some asparagus and a little of the sauce. 

Cover with freshly grated parmesan and repeat the process. Cover with the remaining lasagne sheets.

Cut the mozzarella into slices and place on top of the lasagne sheets.

Bake in a pre-heated oven at 200°C for ca. 20-25 minutes until golden brown.

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