Green Lasagna with Peas and Green Asparagus

Ingredients

• 1 handful spinach
• Salt
• 1 Shallot
• 1 Garlic clove
• 2 tbsp butter
• 1 tbsp spelt flour
• a splash dry white wine
• 250 ml milk (3.5% fat)
• 100 g peas (frozen)
• 6 large lasagna sheets
• 600 g green asparagus
• 50 g cheese (e.g., Montello)

Instructions

1. 1.

   Wash, trim and blanch spinach in salted water briefly. Shock in cold water, drain and roughly chop.

2. 2.

   Peel and finely dice shallot and garlic; sauté in hot butter. Dust with flour and deglaze with white wine. Let reduce slightly, then add milk and simmer gently for about 5 minutes until slightly thickened.

3. 3.

   Stir in spinach and puree with a hand blender to a fine consistency. Add peas, let sit for a few minutes, then season with salt and nutmeg.

4. 4.

   Meanwhile cook lasagna sheets according to package instructions in salted water until al dente. Peel the lower third of asparagus and cut into 3 cm pieces. Boil in salted water for 8 minutes until tender but firm. Drain and set aside.

5. 5.

   Layer a lasagna: place one sheet in a baking dish, spread some asparagus on top, drizzle with sauce. Repeat layers until all ingredients are used up except 2–3 tbsp of sauce, finishing with sheets.

6. 6.

   Grate cheese and sprinkle over the green lasagna, then bake in preheated oven at 220 °C (200 °C fan) for 10 minutes until golden brown. Serve on a plate with remaining sauce around it.