Spring lasagna, with fresh pasta, asparagus, cheeses and the addition of walnuts, these lasagna alone solve the lunch
- 1 L milk
- 900 g asparagus
- 250 g fresh egg lasagna
- 250 g Gruyère Dop
- 200 g Sbrinz Dop
- 50 g flour
- 40 g shelled walnuts
- 1 shallot
For the recipe lasagna with asparagus and Swiss cheeses, peel the asparagus, cut the stem into rounds and keep the tips whole.
Do scald the tips in boiling salted water for about 3 minutes, then I transfer them to cold water, finally I drain them.
Chop shallot and stew it with a knob of butter, 1 glass of water, and salt. Then add the asparagus stalks and cook for 20 minutes.
Prepare the béchamel, then melt 50 g of butter and mix 50 g of flour to form the roux, pour the heated milk into a saucepan; when it boils add salt and nutmeg.
whisk the stalks are now cold together with a little bechamel. Then we mix them with what remains, the béchamel sauce will turn green.
Cut slice the Gruyère and grate the Sbrinz.
compose lasagna: bechamel, pasta, Gruyère, asparagus, chopped walnuts. Repeat for 6-7 layers and finish with the Sbrinz, the asparagus tips and the walnuts.
bake at 180 ° C for 35 minutes.
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