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Asparagus Lasagna

Ingredients for a tin approximately 25cm x 25cm x 6cm

Ingredients

  • 100 ml extra virgin olive oil EVOO
  • 800 g lamb mince
  • 100 g diced onion
  • 200 g diced asparagus trimmings
  • 4 cloves garlic fine chopped
  • 4 tablespoons chopped Italian parsley
  • 2 tablespoons chopped basil
  • 600 ml tomato puree not the paste
  • 1 kg thin asparagus Gascoyne W.A.
  • 750 ml béchamel sauce
  • 100 g parmesan
  • Salt and pepper

Instructions

  • Sauté onion in olive oil until soft. Add the lamb mince plus diced asparagus and cook, stirring for 10 minutes.
  • Next add garlic, basil, parsley and tomato puree, mixing well and cook for 45 minutes on a gentle heat, stirring occasionally. Add a little water if it looks like drying out. Test for salt and pepper then set aside and rest.
  • Now oil the baking tin and put enough béchamel to cover the bottom thinly. Now add your cooked or pre-cooked lasagne sheets on top of the béchamel. Cover the sheets with some meat mix, then cover the meat mix with a full layer of crisscross asparagus (trimmed) to cover all the meat mix.
  • Now repeat béchamel, lasagne sheets, meat mix, asparagus layers until the dish is full or you run out of ingredients.
  • Try to finish on the meat mix decorated with béchamel strips and parmesan cheese. Now bake at 180°C for 40 to 50 minutes. Decorate with asparagus tips raw or blanched. Enjoy the Gascoyne.