Summary

Ingredients

• 500 g asparaus, white
• 2 teaspoons sugar, brown
• salt
• 2 dashes lemon juice
• 2 teaspoons butter
• 250 g mushrooms
• 250 g leeks
• 500 g lasane plate (s) without pre-cookin
• 600 ml cream
• 100 ml vegetable stock
• 150 g parmesan, freshly rated
• 2 teaspoons Provence herbs

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Instructions

1. Peel the asparagus and cut off the ends. Place 4 sheets of aluminum foil crosswise on top of each other. Place half of the asparagus on the first sheet. season with sugar, salt, butter and lemon juice. Wrap the asparagus loosely but tightly, like in a bag. Repeat with the second serving. Bake the parcels in a preheated oven at 180 ° C for 30 to 40 minutes. Cut the finished asparagus into small pieces.
2. Cut the leek into rings and cook with a little water for about 10 minutes.
3. Quarter the mushrooms and sauté in a pan with butter.
4. Mix the cream with the vegetable stock, the herbs of Provence and 50 g freshly grated Parmesan and bring to the boil briefly.
5. Put some sauce in a baking dish and place a layer of lasagne on top. Spread the steamed mushrooms on the lasagna plates, pour some sauce and a layer of lasagna plates on top. Spread the leek on top, another layer of lasagne, top with the asparagus and some sauce. Put the lasagne plates again and the rest of the sauce on top and sprinkle everything with the rest of the parmesan.
6. Bake the lasagna in a preheated oven at 180 ° C for 30 to 40 minutes.