asparagus lasagne with wild garlic pesto

A recipe for asparagus lovers – asparagus lasagne with wild garlic pesto

Springtime is asparagus time. Whether green or white – asparagus always tastes good. In our asparagus lasagne with wild garlic pesto all the spring flavors culminate in a wonderful dish.

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Asparagus lasagne with wild garlic pesto

Asparagus lasagne with wild garlic pesto

Asparagus lasagne with wild garlic pesto

Springtime is asparagus time. Whether green or white – asparagus always tastes good. In our asparagus lasagne with wild garlic pesto all the spring flavors culminate in a wonderful dish.
Course Main course
Cuisine Italian cuisine
Servings 2

Ingredients
  

Instructions
 

  • Wash and peel the asparagus. Cut the asparagus into pieces about 1 cm long (except the heads). Bring 700ml of water with 1 tsp of salt to a boil in a saucepan and cook the asparagus for about 3 minutes. Keep about 400ml of asparagus water when draining.
  • Wash lemon and grate about 1 teaspoon of zest. Squeeze lemon to get about 3 tablespoons of juice. Melt butter in a medium saucepan over high heat and stir in the flour. Then briskly stir in the milk and asparagus cooking water and add the vegetable broth powder. Simmer everything for about 2 minutes. Stir in the zest and juice and season to taste with salt, chili flakes and nutmeg. Set aside about 250 g of sauce and mix the rest with the asparagus.
  • Spread 3 tablespoons of the sauce in the lasagna dish and place 3 lasagna sheets on top. Top with 1/3 of the asparagus, 1/3 of the bacon cubes and 2 tablespoons of wild garlic pesto. Repeat everything 2 times.
    Finish with the remaining 3 lasagna sheets and spread the remaining sauce on top. Sprinkle with the chopped tomatoes and cheese. Then put everything in the oven preheated to 200 degrees for 30 minutes. ( top/bottom heat )
    After 30 minutes, turn off the oven and let the lasagna rest for 30 minutes. Then serve.
    Spargellasagne Ofen
Keyword Asparagus lasagna, Pasta
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