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🍝 Creamy Asparagus Lasagna

718 kcal · 30 min · 4 servings

Ingredients

• 1 kg green asparagus
• salt
• 1 shallot
• 3 tbsp butter
• 3 tbsp wheat flour Type 1050
• 300 ml poultry broth
• 200 ml whipping cream
• 2 tbsp crème fraîche
• pepper
• nutmeg
• 12 lasagna sheets (pre-cooked)
• 20 g parmesan (1 piece)
• 125 g mozzarella (1 ball)

Instructions

1. 1. Wash the asparagus thoroughly.
2. 2. Peel the bottom third of the asparagus stalks.
3. 3. Bring water with salt to a boil.
4. 4. Cook the asparagus for about 5 minutes.
5. 5. Shock the asparagus with cold water.
6. 6. Let the asparagus drain.
7. 7. Peel the shallot.
8. 8. Finely chop the shallot.
9. 9. Heat butter in a pot.
10. 10. Sauté the shallot in the hot butter.
11. 11. Add flour.
12. 12. Stir the mixture well.
13. 13. Deglaze the mixture with some poultry broth.
14. 14. Let the sauce reduce slightly.
15. 15. Pour in the remaining poultry broth.
16. 16. Add the cream.
17. 17. Simmer the sauce for about 5 minutes.
18. 18. Add the crème fraîche.
19. 19. Season the sauce with salt.
20. 20. Season the sauce with pepper.
21. 21. Season the sauce with nutmeg.
22. 22. Preheat the oven to 200 °C.
23. 23. Use convection at 180 °C or gas level 3.
24. 24. Put some sauce into a baking dish.
25. 25. Place a layer of pasta on the sauce.
26. 26. Distribute the asparagus on the pasta.
27. 27. Pour sauce over the asparagus.
28. 28. Grate parmesan over it.
29. 29. Cover the layer with the remaining pasta.
30. 30. Spread the remaining sauce on top.
31. 31. Top the lasagna with mozzarella slices.
32. 32. Bake the lasagna for 15 to 20 minutes.
33. 33. Bake until golden brown.

Nutrition per serving

• kcal: 718
• Protein: 27 g · Fett/Fat: 42 g · Carbs: 58 g