Asparagus lasagna

Ingredients for 2 servings:

• 300 g asparagus, green
• salt and pepper
• 1 tbsp oil for frying
• 1 tsp flour
• 150 ml vegetable stock
• 80 g ricotta
• 150 g peas, frozen
• ½ bunch basil
• 4 lasagna sheets
• 110 g cheese, grated, e.g. Finello light

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 45 minutes

simple and vegetarian

Wash the asparagus, trim the ends, and cut the stalks into pieces. Heat the oil in a pan and fry the asparagus for 5 minutes. Season with salt and pepper, add the flour, and sauté. Deglaze with the vegetable stock and stir in the ricotta. Season again with salt and pepper. Add the peas and simmer gently for 2 minutes. Wash and chop the basil, and add it to the pan. Preheat the oven to 200°C. Grease a small baking dish. Place 1/3 of the asparagus in the dish. Sprinkle with 1/3 of the cheese and place 2 lasagna sheets on top. Repeat the process, finishing with the asparagus and garnishing with the remaining cheese. Bake for about 25 minutes, until the lasagna is golden brown.