Vegetable Lasagna with Tarragon Sauce

Rating: 3.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Canning sauce:


A bean recipe for every taste:

1. remove the peel from the asparagus spears and cut into slices 1 cm thick. Sauté asparagus spears in butter, pour water, season with salt, sugar and juice of one lemon.

Cover the asparagus and steam for about 5 minutes until tender. Drain asparagus spears and quench when cool. Collect stock and set aside to prepare sauces.

Preheat oven to 180 degrees. Butter a baking dish (about 30 x 20 cm).

For the preserving sauce, heat butter, add flour and sauté until light. Add asparagus stock and whipping cream and cook for about 5 minutes. Gently fold in asparagus spears.

Layer lasagne sheets and asparagus ragout alternately in the dish. Start and finish with a layer of pasta sheets.

Bake the lasagna in the oven for about 45 minutes.

For the tarragon sauce, mix the asparagus stock with the cream and simmer for 5 minutes. Remove the sauce from the stove, stir tarragon and cold pieces of butter into the sauce. Beat the sauce with a hand mixer. Remove lasagna from oven, rest a few min before portioning. Serve with tarragon sauce.

Tip: Winter vegetables Instead of asparagus spears, you can also make the vegetable lasagna with bean pods, broccoli or cabbage sprouts. To do this, cook the cleaned vegetables in salted water until al dente and prepare like asparagus spears. Instead of asparagus stock, use vegetable soup for the sauce.

Preparation about 75 min

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