Asparagus lasagna from Südtirol
The perfect recipe for cooking asparagus lasagna. Easy, delicious, and quick to make at home.
Basic information
Preparation time: 01:00 h.
Persons: 4Ingredients
Lasagna:
150 g egg pasta
1/2 l of béchamel sauce
400 g of boiled green asparagus
200 g of tomatoes, peeled and diced
30 g of grated parmesan cheese
Other:
Butter to grease the baking dish
Grana cheese for gratin
Chervil or parsley leaves for garnishPreparation
Prepare the dough and let it rest. Roll out a thin sheet of pasta with a rolling pin and cut out some 8 cm wide, slightly rounded lasagne. Cook the lasagna until al dente (in the case of packaged lasagna, follow the directions), remove with a skimmer, dip briefly in cold water, then place on a cloth to dry. Cut off the tips of the boiled asparagus and cut some slices from the remaining part of the stalks. Grease an oven dish with butter and arrange a layer of pasta, béchamel sauce, asparagus slices and tips, and diced tomatoes. Continue alternating layers until you finish with asparagus tips and a few tomatoes. Sprinkle with parmesan cheese and a few knobs of butter. Bake the lasagna in the oven and serve garnished with chervil leaves.
Baking temperature: 180 degrees, cooking time: approx. 25 minutes.
Special tip:
Let the lasagna rest for a few minutes before serving – it will taste even better. Wine: Alto Adige Silvaner
Lasagna with zucchini: Instead of asparagus, use grilled zucchini. Lasagna with artichokes: Instead of asparagus, you can use stewed artichoke bottoms.
Regional recipe from Südtirol