Asparagus Lasagne

Name: Asparagus Lasagne
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 kg white asparagus; 7-10 Tbsp Salt; 7-10 Tbsp Sugar; 1 pck (each 300 g) fresh pasta dough (refrigerator; e.g. from Aunt Fanny); 1 small onion; 1-2 Garlic cloves; 4 TABLESPOONS Butter; some Butter; 4 TABLESPOONS Flour; 300 ml Milk; 1 TEASPOON Vegetable broth (instant); 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 125 g Mozzarella; 50 g Parmesan (piece)

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

The secret of this asparagus lasagne lies in the creamy béchamel sauce prepared on the basis of the asparagus stock. You should definitely try it!

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1 kg white asparagus
7-10 Tbsp Salt
7-10 Tbsp Sugar
1 pck (each 300 g) fresh pasta dough (refrigerator; e.g. from Aunt Fanny)
1 small onion
1-2 Garlic cloves
4 TABLESPOONS Butter
some Butter
4 TABLESPOONS Flour
300 ml Milk
1 TEASPOON Vegetable broth (instant)
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
125 g Mozzarella
50 g Parmesan (piece)

Directions

1
Wash and peel the asparagus and cut off the woody ends generously. Cut the asparagus into thin, diagonal slices. Add boiling salted water with some sugar to approx. 1⁄4 l boiling water, bring to the boil, cover and simmer for approx. 3 minutes. Drain, catch the asparagus stock. Take the pasta dough out of the fridge.
2
For the sauce, peel onion and garlic and dice finely. Heat 4 tablespoons of butter in a saucepan. Sauté onion and garlic. Dust with flour and sauté until light brown. Stir in almost 200 ml asparagus stock, milk and broth. Bring to the boil, cover and simmer for about 5 minutes. Season to taste with salt, pepper and nutmeg. Add asparagus to the sauce.
3
Grease an ovenproof dish (approx. 30 x 35 cm) and spread some sauce on the bottom. Halve the pasta dough and put one half in the baking dish. Spread half the sauce on top. Pile the rest of the pasta dough and sauce on top. Dice mozzarella, grate parmesan and spread both on the asparagus lasagne. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 40 minutes until golden brown.