Asparagus And Ham Lasagne

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Asparagus		2 bunches
Chicken stock		as required
Ham slices		4
Lasagne sheets		enough for the dish
Bechamel sauce		500-700ml
Salt & pepper		as required
Cheddar cheese or mozzarella		as required
Topping:
Butter		as required
Parmigiano reggiano		as required

Method

Prep

30min

Cook

40min

Cook the asparagus in salted boiling water. Remove the root ends and put these into a blender.

Add the chicken stock bit by bit until smooth.

Add Step 2 to bechamel sauce (see here for the recipe) and mix well.

In the dish, spread some of Step 3 before placing some lasagne sheets over it.

Place some ham, asparagus, cheese over the lasagne. Season with salt & pepper.

Repeat using all the ingredients as above. Finish with the lasagne sheet topped by the sauce.

Put the butter and Parmigiano reggiano on the top and put in a preheated oven 180C for 40 minutes. It's ready.

I used this Barilla Lasagne:No Pre-Cooking(500g, £1.65) to make this dish.

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