200°C · 35 minAllergens
Gluten
Lactose
Selderij
Ei
SulfietGreen Asparagus Lasagne
This fresh dish is a staple in my kitchen. I briefly blanch the green asparagus before incorporating it into the lasagne. The refreshing layers between the lasagne sheets are made from green vegetables like courgette and spinach, fresh mint, and lemon thyme. Additionally, I prepare a light béchamel with ricotta cheese, Pecorino Romano, and fresh thyme. I top the lasagne with Parmesan cheese and bake it in the oven. It is served with a colourful salad of pointed cabbage, yellow beetroot, and Kalamata olives dressed with a blood orange vinaigrette.
Green Asparagus Lasagne
Green asparagus, courgette, yellow beetroot, pointed cabbage, celery, white onion, peas, spinach, fennel, garlic, fresh chives, lemon thyme, mint and thyme, Kalamata olives, nutmeg, feta cheese made from sheep's and goat's milk, Parmesan cheese, Pecorino Romano DOP, ricotta, pasteurised free-range egg, milk, yoghurt, fresh lasagne sheets (wheat flour, free-range egg), butter, wheat flour, homemade dressing (blood orange juice, sunflower oil, pasteurised free-range egg, white wine vinegar, Dijon mustard, vegetable stock, Tabasco, curry, pepper and salt), white wine, organic vegetable stock, white wine vinegar, pepper and salt, sunflower oil.
Allergens: alcohol, ei, gluten, koemelk, lactose, selderij, sulfiet.
Microwave
Heat the lasagne loosely covered for 4-5 minutes (1 person) to 6-8 minutes (2 or more persons). Serve with the salad (cold).
Oven — 200°C, 35 minMarleen's choice
Preheat the lasagne covered with an ovenproof plate or aluminium foil for 20 minutes (1 person) to 30 minutes (2 or more persons). Then, uncover and heat for an additional 5-10 minutes. Serve with the salad (cold). Disposable containers cannot be used in the oven; transfer to an oven dish.