← All recipes

🍝 Asparagus Lasagna

1020 kcal · 30 min · 4 servings

Ingredients

• 12 lasagna sheets (pre-cooked)
• 2 bunch green asparagus
• 1 shallot (finely chopped)
• 4 tbsp butter
• 4 tbsp flour
• 100 ml white wine
• 200 ml poultry broth
• 200 ml whipping cream
• 2 tbsp crème fraîche
• 2 tbsp parmesan (grated)
• 3 mozzarella
• salt
• pepper (from the mill)
• nutmeg (freshly grated)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the stalks.
3. 3. Bring salted water to a boil.
4. 4. Cook the asparagus in it for about 5 minutes (this is called blanching).
5. 5. Remove the asparagus from the water.
6. 6. Cool it immediately with cold water.
7. 7. Let the asparagus drain well.
8. 8. Peel the shallot.
9. 9. Finely chop the shallot.
10. 10. Heat butter in a pan.
11. 11. Sauté the shallot in it.
12. 12. Add flour.
13. 13. Stir the mixture well.
14. 14. Deglaze with white wine.
15. 15. Let the liquid reduce slightly.
16. 16. Pour in poultry broth.
17. 17. Pour in cream.
18. 18. Let the sauce simmer until creamy.
19. 19. Add Creme Fraiche.
20. 20. Season with salt.
21. 21. Season with pepper.
22. 22. Season with nutmeg.
23. 23. Put some sauce into a baking dish (approx. 20x20 cm).
24. 24. Place a layer of pasta on top.
25. 25. Distribute the asparagus on the pasta.
26. 26. Pour sauce over it.
27. 27. Sprinkle with Parmesan.
28. 28. Repeat the layers.
29. 29. Cover with the remaining pasta.
30. 30. Slice the mozzarella.
31. 31. Place the mozzarella slices on the pasta.
32. 32. Preheat the oven to 200°C (top and bottom heat).
33. 33. Bake the lasagna for 20 to 25 minutes.
34. 34. Take it out when it is golden brown.

Nutrition per serving

• kcal: 1020
• Protein: 40 g · Fett/Fat: 56 g · Carbs: 84 g