Lasagna with asparagus Lasagna with eggplant

Preparation time
30 min
Cooking time

45 min



How to prepare: Lasagna with asparagus

Lasagna preparation with asparagus - Phase 1

Lasagna preparation with asparagus - Phase 1

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.

Lasagna preparation with asparagus - Phase 2

Preparation of Lasagna with asparagus - Phase 2

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.

Lasagna preparation with asparagus - Phase 3

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.