Asparagus Lasagna
Healthy, because
Even smarter
The crunchy green asparagus provides us with a good portion of folic acid, which plays an important role especially for cell renewal and blood formation. The potassium-rich pole vegetables balance the body's fluid balance and support the kidneys. Parmesan and mozzarella score points with easily digestible proteins and thus take care of muscle maintenance.
To support digestion even better, we recommend whole grain lasagne leaves. They also ensure a longer satiation and bring in important minerals. Combine the green asparagus with other vegetables depending on the season, and white asparagus is also a good choice. Dried tomatoes give the asparagus lasagne even more spice and colour.
Ingredients
- Ingredients
- 1 kilogram green Asparagus
- salt
- 1 shallot
- 3 Tbsps butter
- 3 Tbsps Pastry flour
- 100 milliliters dry white wine
- 200 milliliters Chicken broth
- 200 milliliters Whipped cream
- 2 Tbsps Crème fraiche
- peppers (freshly ground)
- Nutmeg
- 12 Lasagne noodle (precooked)
- 2 Tbsps freshly grated Parmesan
- 200 grams Mozzarella
Preparation steps
Rinse the asparagus and peel the bottom third. In salted boiling water for about 5 minutes, then blanch and drain. Peel the shallot and finely chop. Sauté in hot butter, add flour, stir well and add the white wine. Allow to boil down and pour in chicken stock and cream. Let simmer about 5 minutes, until creamy. Add the creme fraiche and season with salt, pepper and nutmeg.
Preheat the oven to 200°C (approximately 400°F).
Pour some of the sauce in a baking dish (about 20 x 20 cm) (approximately 8 x 8 in) and place a layer of pasta (6 sheets) on top of it. Arrange the asparagus on pasta and pour sauce over again. Sprinkle with parmesan cheese and cover with remaining pasta. Spread remaining sauce on top and top with fresh slices of mozzarella. Bake in preheated oven for about 15-20 minutes, or until golden brown.
