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