An #Italian Sunday lunch classic, the #vegetarian way!
Ingredients:
Lasagna sheets
2 Asparagus bunches
1/2 Kg peas
200g Ricotta
1 white Onion
Fresh Parsley
500g Besciamelle Sauce
20g Butter
Olive Oil
Parmigiano Cheese
Salt, Pepper, Nutmeg
Clean the asparagus cutting off the harder bottoms and boil them in salted water for 10 minutes. Once they are soft, cut them in half, keeping the edges on the side. Place the rest in a mixer with some olive oil, grated Parmigiano cheese, salt and pepper. Mix well to obtain a dense cream.
In a pan, lightly panfry the onion cut into cubes and add after a couple of minutes the peas with salt and pepper. After 10 mins turn the heat off and add fresh parsley.
Pass the butter on the sides of the baking tray and start the Lasagna composition: first a layer of lasagna sheets, then the asparagus cream, the peas and some ricotta chunks. Once you finished the last layer, cover with besciamelle sauce, the asparagus tops and chunks of butter and ricotta spread evenly. Finish with some nut meg and parmigiano cheese grated all over.
Place in the oven at 200 for 30/40 minutes. Turn the grill on for the last 5 minutes of cooking to get a crispy golden crust on top.
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