Asparagus lasagne

Time to prepare: 1 h

4 servings

This asparagus lasagne is a perfect spring dish. And it is fun to make, too.

Ingredients

4 servings

150 g egg pasta dough

1/2 l béchamel sauceé

400 g green asparagus with the South Tyrolean seal of quality, boiled

200 g tomatoes, peeled and diced

30 g Parmesan cheese, grated

Butter with the South Tyrolean seal of quality(to grease the pan and for the bake)

Parmesan (for the bake)

Chervil or parsley leaves (to garnish)

Preparation

Time to prepare: 1 h

Make the pasta dough and leave it to sit for a while. Thinly roll it out with the pasta machine, then cut it into 8 cm lasagna sheets (they can be round if you wish). Boil the lasagna sheets for about 3 minutes until al dente. If you are using ready-made sheets, see the package instructions. Place them in cold water with a slotted spoon and leave them to cool. Place on kitchen paper and leave to drip-dry. Cut the tips off the boiled asparagus and slice the stalks into rounds. Grease an oven dish with butter and layer lasagna sheets, béchamel sauce, asparagus rounds and tips, and tomato cubes on top of each other, alternating between layers. Place the asparagus tips and a few tomatoes on top of the lasagna, sprinkle Parmesan cheese over it and drizzle with butter. Bake in the hot oven, garnish with chervil and serve.
Cooking temperature: 180 degrees, cooking time: about 25 minutes.

If you leave the lasagna to sit for a while before eating it, the flavours will come out even better. Variations: use grilled courgettes or steamed artichoke instead of asparagus. Our wine recommendation: Eisacktaler Sylvaner.