Green Lasagna with Peas and Green Asparagus
Ingredients
- Ingredients
- 1 handful Spinach
- salt
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 splash dry white wine
- 250 milliliters Whipped cream
- 100 grams Peas
- 6 size Lasagne noodle
- 600 grams green Asparagus
- vegetable oil (for baking sheet)
- 2 Tbsps grated Cheese (such as Parmesan)
Preparation steps
Rinse the spinach, trim and blanch in boiling salted water. Rinse in cold water and squeeze. Chop coarsely. Peel the shallot and garlic, chop finely and fry in a pan in hot butter. Sprinkle with the flour and deglaze with the white wine. Allow to simmer, then add the cream and simmer until creamy, about 5 minutes. Add the spinach and puree with an immersion blender. Add peas and cook for a few minutes. Season with salt and nutmeg.
Cook the lasagna noodles in boiling salted water until al dente. Peel the bottom third of the asparagus and cut the spears in about 3 cm (approximately 1-inch) long pieces. Cook in boiling salted water until al dente, about 8 minutes. Drain, rinse and drain again well.
Preheat the oven to 220°C (approximately 425°F).
Create the lasagna layers: Divide noodles into portions on an oiled baking sheet. Top with asparagus and spread some sauce over. Top with more noodles and continue until all ingredients are stacked, finishing with to 2-3 tablespoons sauce. Sprinkle with cheese on top and bake in the oven until golden brown, about 10 minutes. Transfer to plates and serve with remaining sauce.
