Artichoke Arugula Lasagna

Ingredients

• 500 g Green Asparagus
• 1 pack ready-made béchamel sauce
• 100 g artichoke hearts (from jar)
• 2 Garlic cloves
• 1 bunch arugula
• 2 tsp lemon juice
• 125 g mozzarella
• 100 g Ricotta
• 250 g lasagna sheets (no pre-cooking needed)
• 50 g grated Parmesan
• 1 tbsp Olive Oil
• 1 tomato
• Salt
• Pepper

Instructions

1. 1.

   Wash asparagus and trim ends. Bring salted water to a boil, cook asparagus for 8 minutes, remove and drain well. Drain artichokes and quarter them. Peel garlic and finely chop. Wash arugula, pat dry, and finely chop. Cut asparagus into pieces, mix with artichokes, garlic, and arugula; season with salt and pepper. Dice mozzarella finely and crumble ricotta. Warm the béchamel sauce.

2. 2.

   Line a lasagna pan with a little béchamel sauce, then layer noodles and vegetables alternately. Sprinkle cheese over each vegetable layer. The top layer should be béchamel sauce. Dust with Parmesan, drizzle olive oil, and bake at 180°C for about 40 minutes. Wash tomato, dice finely, and sprinkle the lasagna with it before serving.