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Green asparagus spring lasagna

A delicious and refreshing green asparagus spring lasagna made with lemon bechamel sauce for extra deliciousness. Can be made with or without meat but be sure to use fresh asparagus.

Green asparagus spring lasagna
1 hours 10 minutes 4 people Main course
Green asparagus spring lasagna

Ingredients

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  • 1 bunch of green asparagus
  • about 12 lasagna sheets
  • optional: 6 sausages of your choice (we've used merguez sausages)
  • about 300 gram peas (frozen or fresh)
  • about 300 gram spinach (frozen or fresh)
  • 50 gram dairy butter + extra
  • 60 gram all-purpose flour
  • 1 liter milk
  • 2 lemons (zest + juice)
  • pepper and salt to taste
  • 150 gram grated cheese
Green asparagus spring lasagna ingredients
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Kitchen equipment

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  • medium-sized pan
  • cutting board & chef's knife
  • skimmer
  • fine sieve
  • oven
  • large oven dish
  • sauce pan
  • whisk
  • medium-sized skillet


Preparation

1 hours 10 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/green-asparagus-spring-lasagna


Preparation -- 20 minutes

FILL a medium-sized pan with water and salt and bring to a boil. REMOVE the ends of the asparagus and divide them into halves. COOK the asparagus for a few minutes in the boiling water, transfer them to a bowl and bring the water back to a boil.

COOK the spinach shortly if needed and transfer to a fine sieve to remove as much water as possible. GRATE the peel and squeeze the juice form the lemons.

HEAT 50 gram dairy butter in a saucepan and ADD the flour all at once. Gradually ADD the milk, make sure to whisk well to create a smooth sauce. You'll notice the bechamel sauce will thicken very quickly.

ADD the lemon juice and zest and SEASON with pepper and salt. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit and coat the oven dish with butter. 

Green asparagus spring lasagna
Green asparagus spring lasagna

Finishing the green asparagus spring lasagna -- 50 minutes

DIVIDE the sausages into smaller pieces, but not too small. HEAT a bit of butter in a skillet and cook the sausages for a few minutes. ADD the peas and season with pepper and salt.

DIVIDE a layer of spinach on the bottom of the oven dish and then about 4 lasagna sheets. DIVIDE a layer of lemon-bechamel sauce and about 1/3rd of the sausage-peas mixture and about 1/3rd of the asparagus.

REPEAT until all the ingredients have been used and finish with a layer of lemon-bechamel sauce and a layer of grated cheese. BAKE the lasagna for about 40 minutes, or until the cheese is beautiful golden brown.

The exact cooking time depends on your oven, enjoy!


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