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: 4

Ingredients

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 garnish

Preparation

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