The asparagus lasagna they are the ideal first course for a spring menu. A simple recipe to make, characterized by the unique flavor of the asparagus made even more delicate by the bechamel. A delicious proposal for serving vegetarian lasagna.
Ingrediants
- 250 g of egg sheets for lasagna
- 500 ml of bechamel
- 700 g of asparagus
- 1 clove of garlic
- fresh marjoram
- grated parmesan cheese
- nutmeg
- extra virgin olive oil
- butter
- salt
- pepper
The asparagus lasagna I am exquisite spring recipe. An appetizing first course, with a delicate and enveloping flavor, easy to make but with guaranteed success. A totally vegetarian version of Lasagna with asparagus and salmon.
It is about lasagna in white, with a very simple filling based on stir-fried asparagus, the classic bechamel, Parmesan Cheese and the scent of nutmeg And marjoram. Great for a Sunday lunch with the family or for a special occasion.
If you like the combination first courses with asparagus And egg pasta do not miss the Fagottini with asparagus or the Tagliatelle with asparagus.
OTHER TASTY RECIPES: Pasta with asparagus, Pennette alla carbonara with asparagus and smoked trout
How to prepare: Lasagna with asparagus
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
45 min
- Portions
-
4
How to prepare: Lasagna with asparagus
Making asparagus lasagna is easy. Clean the asparagus by eliminating the white and more leathery end part. Cut them into pieces of the same thickness, not too big, and brown them in a non-stick pan with olive oil and the garlic clove cut in half. Salt, pepper and cook until soft, but not overly tender. Remove and add the marjoram leaves. Grease a baking dish and cover the bottom with a little béchamel and grated nutmeg.
Blanch the sheets in boiling salted water for a few moments, a few at a time, drain them with a slotted spoon and transfer them to a bowl with cold water. Drain them again and then let them dry on a cloth. Place the first sheet on the bottom of the pan and cover with bechamel, grated nutmeg, a few spoonfuls of asparagus and plenty of grated Parmesan cheese. Proceed alternating the layers in this way until all the ingredients are used up. Finish with a generous sprinkling of grated Parmesan cheese.
Bake in a preheated oven at 200 ° for about 30 minutes. Remove the asparagus lasagna from the oven and settle for 5 minutes before serving.
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