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.  

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!