Asparagus Lasagne - Miele H 4640 User Instructions

Bakes/Gratin

Asparagus lasagne

Serves 6
1000 g asparagus tips
9 lasagne sheets, not pre-cooked
50 g flour
50 g butter
250 ml vegetable stock
250 ml water from the blanching
process
100 g goats cheese
2 tbsp lemon juice
Salt, white pepper
50 g grated Parmesan cheese, or
150 g grated Cheddar cheese
Method:
1. Chop the asparagus into 3 cm
lengths and blanch in boiling water for
2 minutes. Retain the boiling
water and plunge the aspargus into
ice-cold water. Drain well. Set a few
asparagus tips to one side.
2. Melt the butter on the hob, then stir in
the flour. Continue to stir and add the
vegetable stock and the water from the
blanching process. Simmer for a few
minutes, then stir in the crumbled goats
cheese. Season the sauce with salt,
pepper and lemon juice.
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3. Place 3 sheets of lasagne in the
bottom of an oven-proof dish. Spread
about 1/3 of the sauce over the
lasagne, then arrange half of the
asparagus on top. Scatter over half of
the cheese. Continue with 3 more
sheets of lasagne, another 1/3 of the
sauce and the rest of the asparagus.
Place the rest of the lasagne on top,
followed by the rest of the sauce.
4. Arrange the lasagne tips decoratively
on top, and sprinkle over the rest of the
cheese. Bake uncovered until golden.
Use one of the following functions:
Automatic / Bakes/Gratin / Lasagne
or:
Fan plus
Temperature: 170-190°C
Shelf level: 1
Duration: 50-60 minutes
or:
Conventional
Temperature: 170-190°C
Shelf level: 1
Duration: 50-60 minutes