John Myers
Green Asparagus and Chard Lasagna
The perfect green asparagus and chard lasagna recipe with a picture and simple step-by-step instructions.
- 1 kg Asparagus spears green
- 400 g Swiss chard fresh
- 1 Pc. Clove of garlic
- 60 g Butter
- 60 g Flour
- 750 ml Asparagus broth
- 125 ml Cream
- 12 Pc. Lasagne sheets, without pre-cooking
- 1 teaspoon Sugar
- Salt, nutmeg, herbal salt
- 400 g Gouda in one piece, medium-aged
- 2 teaspoon Organic vegetable stock powder
- 1 teaspoon Butter
- Wash the green asparagus and shorten it by 1/3. Bring 1 liter of water with 1 teaspoon each of sugar, butter and a pinch of salt to the boil. Boil the green asparagus for 5 minutes, remove and drain. Save the asparagus water.
- Wash the chard, cut it roughly and let it collapse in a saucepan with a little water. Drain the chard and mix with a finely chopped clove of garlic, herb salt and nutmeg.
- For the bechamel sauce, melt the butter in the pan, stir in the flour and pour in the asparagus broth and stir! When the sauce becomes thick, add the cream and the vegetable stock powder and bring to the boil again while stirring. Grate the cheese.
- Grease a baking dish with butter and pour some bechamel sauce on the bottom. Place 4 lasagne sheets in the pan. Then layer the asparagus, bechamel sauce, chard and grated cheese on top. Repeat the whole thing again, finish with a layer of lasagne sheets.
- Spread the rest of the bechamel sauce and grated cheese on the lasagna. Bake at 200 ° C, hot air, for about 45 minutes. Then let it rest for 15 minutes. Bon Appetit !
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