1 Bunch of asparagus
Parmesan 160 gr
1 Clove of garlic
Salt, pepper, basil and olive oil to taste
Preparing vegetarian lasagna is actually very simple.
Take zucchinis, slice them finely with a knife or with the help of a mandoline slicer and sauté them with a clove of garlic and a bit of olive oil.
Add salt and pepper to taste, cook for 10 minutes and break up some basil leaves when cooking is done. While zucchinis are coocking put water in a saucepan and as it comes to a boil start cleaning the asparagus.
Take asparagus and wash it under running water, then proceed removing the last part of the stalk. When water has started boiling, put salt and dip the asparagus. Asparagus’ cooking time is about 10 minutes.
When cooking is done, let asparagus cool and cut it into chuncks.
Then take walnuts and shred them with a blender or the blade of a knife.
Now proceed with lasagna’s preparation
Grease the bottom of the pan with extra-virgin olive oil and pour in a couple of spoons of Chef’s Besciamella, spred it out so it can cover the entire bottom, then lay the first layer of pasta sheet on top.
Pour a little bit of Chef’s Besciamella over the pasta sheet, a couple of spoons of Basil and Pesto, a handful of parmesan, some zucchini rounds, a few asparagus chunks, chopped walnuts and go for the second layer.
Keep going this way until you’ve used up all the ingredients, ending the preparation with a huge handfull of parmesan.
Preheat the oven to 180°, bake lasagna and let it cook for about 25 to 30 minutes.
When they are ready and have formed a nice golden crust, take it out of the oven and let cool for about 10 minutes before serving.