Would you like a spring-fresh, vegetarian starter at Easter that is guaranteed to make an impression? Then try these delicious little lasagna rolls, layered with asparagus, lemon béchamel sauce and herb pesto.
Ingredients for 30 rolls
- 220 g lasagna sheets
- 400 g green asparagus (approx. 20 spears), cut into 5 cm pieces
- 450g ricotta
- ¾ cup grated Parmesan
- 1 garlic clove, coarsely chopped
- 1½ tsp salt
- ¼ tsp black pepper
- 1 egg
- 60g spinach
- 2 tsp butter
- 1½ flour
- 1½ cups low-fat milk
- Juice of one lemon
- ¼ tsp white pepper
- ½ cup frying oil, plus some for greasing
- 1 small leek, finely chopped
- 225 g sugar snap peas
- 2 spring onions
- ½ cup flat-leaf parsley
- 20 fresh mint leaves, plus a few extra for decoration
- 1 cup young arugula
- 6 tsp low-fat natural yogurt
Preparation of lasagna rolls with green asparagus
Cook the lasagna sheets as described on the package, drain them and place them on baking paper. Bring a large pot of salted water to the boil and blanch the cleaned asparagus for 1 minute. Then rinse it briefly in a bowl of ice water, let it drain and set it aside. Puree the ricotta, Parmesan, garlic , ½ teaspoon salt and black pepper into a creamy mixture. Add the spinach and continue mixing until the spinach is roughly chopped. Put the mixture in a bowl.
Pesto ohhhh pesto…
To make the pesto, bring a large pot of lightly salted water to the boil. Blanch the snow peas, scallions, parsley, mint and arugula for 1 minute. Quickly rinse the vegetables in ice water, but do not throw away the cooking water. Drain the vegetables and chop them in the blender. Add the olive oil , 2 to 3 tablespoons of cooking water, yogurt and 1 teaspoon of salt to the running blender and process the whole thing into a paste (if the mixture is too thick, add 1 to 2 teaspoons of water.) Then warm the pesto in a pan over medium heat while stirring. Attention: It shouldn’t get too hot. Spoon some pesto over the baked lasagne rolls and serve the rolls with a few mint leaves for decoration.
read also: Healing power of nature: A little herbalism
