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🍝 Green Lasagna with Peas and Asparagus

727 kcal · 30 min · 4 servings

Ingredients

• 1 handful spinach
• salt
• 1 shallot
• 1 clove of garlic
• 2 tbsp butter
• 1 tbsp spelt flour
• 1 splash dry white wine
• 250 ml milk (3.5% fat)
• 100 g peas (frozen)
• 6 large lasagna sheets
• 600 g green asparagus
• 50 g cheese (e.g. Montello)

Instructions

1. 1. Wash the spinach thoroughly and remove any tough stems.
2. 2. Bring a pot of salted water to a boil.
3. 3. Add the spinach to the boiling water for a short time (this is called blanching).
4. 4. Remove the spinach from the water immediately and let it cool in cold water (shocking).
5. 5. Squeeze the spinach well to remove excess water.
6. 6. Chop the spinach into coarse pieces.
7. 7. Peel the shallot and the garlic.
8. 8. Dice the shallot and garlic finely.
9. 9. Heat butter in a pan.
10. 10. Sauté the shallot and garlic cubes in the hot butter until fragrant.
11. 11. Dust the flour over the onion mixture.
12. 12. Deglaze the mixture with white wine.
13. 13. Let the sauce reduce briefly.
14. 14. Add the milk to the sauce.
15. 15. Let the sauce simmer lightly until slightly thickened for about 5 minutes.
16. 16. Stir the chopped spinach into the sauce.
17. 17. Puree the mixture finely with a hand blender.
18. 18. Add the peas to the sauce.
19. 19. Let the peas sit in the sauce for a few minutes.
20. 20. Season the filling with salt and nutmeg.
21. 21. Cook the lasagna sheets according to package instructions in salted water until al dente.
22. 22. Peel the bottom third of the asparagus stalks.
23. 23. Cut the asparagus stalks into 3 cm long pieces.
24. 24. Cook the asparagus pieces in salted water for 8 minutes until al dente.
25. 25. Drain the asparagus and let it drip dry.
26. 26. Place a lasagna sheet in the bottom of the baking dish.
27. 27. Distribute some asparagus on the noodle sheet.
28. 28. Drizzle some green sauce over the asparagus.
29. 29. Place another lasagna sheet on top.
30. 30. Repeat the layers until all ingredients are used up.
31. 31. Finish the lasagna with a lasagna sheet.
32. 32. Reserve 2–3 tablespoons of sauce.
33. 33. Grate the cheese.
34. 34. Sprinkle the grated cheese over the lasagna.
35. 35. Preheat the oven to 220 °C (convection 200 °C, gas level 3–4).
36. 36. Bake the lasagna for 10 minutes until golden brown.
37. 37. Serve the lasagna on a plate.
38. 38. Pour the remaining sauce around the lasagna.

Nutrition per serving

• kcal: 727
• Protein: 33 g · Fett/Fat: 26 g · Carbs: 88 g