Asparagus Lasagna

Asparagus Lasagna

Asparagus Lasagna

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

May 25, 2012

Cuisine

Season & Occasion

serves for

4

total time

1 HR 10 MIN

ingredients

lasagna
12 sheets, pre-cooked
Green asparagus
2 bunches
Shallot
1, finely chopped
butter
60 ml
Flour
60 ml
White wine
100 ml
Chicken stock
200 ml
Cream
200 ml
creme fraiche
30 ml
Parmesan
30 ml, freshly grated
Mozzarella
3
salt
To taste
Pepper
To taste, freshly ground
Nutmeg
To taste, freshly grated

Preparation

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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