Asparagus-vegetable lasagne with ribbon noodles

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel the carrots, wash and quarter them lengthwise. Wash and peel the asparagus and cut in half lengthwise. Cut everything into pieces about 6 cm long. Peel, wash and cut the kohlrabi into sticks. Cook ribbon noodles in boiling salted water for about 9 minutes. Drain, quench and let drain.

2. 2

   Mix noodles with oil. Wash parsley and thyme, dab dry and chop finely, put aside. Cook the carrots and kohlrabi for about 4 minutes in boiling salted water, drain. Cook the asparagus in boiling salted water for about 7 minutes. Add peas and cook for about 1 minute. Drain, collecting 125 ml of vegetable water. Melt the fat in a saucepan, stir in the flour. While stirring, deglaze with vegetable water and cream. Simmer for about 2 minutes. Season with salt, pepper and nutmeg. Stir in prepared herbs. Put 1/4 of the pasta into a greased casserole dish, spread 1/3 of the vegetables and 1/3 of the sauce on each.

3. 3

   While stirring, deglaze with vegetable water and cream. Simmer for about 2 minutes. Season with salt, pepper and nutmeg. Stir in prepared herbs. Put 1/4 of the pasta into a greased casserole dish, spread 1/3 of the vegetables and 1/3 of the sauce on each. Repeat until all ingredients are used up. Finish with noodles. Remove the crusts from the toast and chop in a mixer. Spread crumbs on the lasagne. Cook lasagne in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Cover at the end of the baking time if necessary. Garnish with thyme

4. 4

   Finish with noodles. Remove the crusts from the toast and chop in a mixer. Spread crumbs on the lasagne. Cook lasagne in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for approx. 45 minutes. Cover at the end of the baking time if necessary. Garnish with thyme

Nutrition Facts

KCAL
800 kcal

CARBS
117 g

FATS
25 g

PROTEINS
24 g