Asparagus lasagna from Südtirol
The perfect recipe for cooking asparagus lasagna. Easy, delicious, and quick to make at home.
Preparation time: 01:00 h. Persons: 4
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
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.
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