- 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
Kitchen equipment needed
- medium-sized pan
- cutting board & chef’s knife
- fine sieve
- large oven dish
- sauce pan
- medium-sized skillet
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 quick. 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 time depends on your oven, enjoy!