Zutaten für Asparagus Lasagna
- 1 pound asparagus, trimmed
- Butter
- All Purpose Flour
- Milk
- Cream Cheese
- Fresh Lemon Rind
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Nutmeg
- 9-12 lasagna noodles (oven-ready preferred)
- 8 ounces fresh mozzarella cheese, sliced
- 1/2 cup grated Parmesan cheese
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Zubereitung von Asparagus Lasagna
- Preheat oven to 375°F (190°C).
- Cook lasagna noodles according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add asparagus and sauté for 5-7 minutes, until tender-crisp.
- Stir in garlic and cook for 1 minute more.
- In a bowl, whisk together ricotta cheese, eggs, Parmesan cheese, lemon zest, lemon juice, salt, and pepper.
- Spread a thin layer of ricotta mixture in the bottom of a 9x13 inch baking dish.
- Layer with 1/3 of the lasagna noodles, followed by 1/2 of the asparagus mixture, and 1/3 of the mozzarella cheese.
- Repeat layers: ricotta mixture, noodles, remaining asparagus, and remaining mozzarella.
- Top with remaining lasagna noodles and a sprinkle of Parmesan cheese.
- Cover the baking dish with foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes, or until cheese is melted and bubbly and lasagna is heated through.
- Let stand for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
21g
Fat
94g
Carbs
18g
