Servings:
4
INGREDIENTS
- - 1 shallot
- - 300 g asparagus
- - 300 g of shelled peas
- - fresh pasta for lasagna gluten free
- - 2 heaping tablespoons of gluten free flour
- - 1 liter of milk
- - nutmeg
- - grated Parmesan cheese
- - salt
- - oil
INSTRUCTIONS
- Cut thin shallots and fry in a pan with a little oil. Add the peas and asparagus, trimmed and cut into pieces.
- Cook for about 10 minutes and savory.
- Put a little oil in a pan, add 2 tablespoons of flour and heat for a few minutes, stirring constantly. Pour the milk, seasoned with a pinch of salt and nutmeg.
Bring to a boil, stirring occasionally until creamy.
Add the béchamel to the vegetables. - Take a baking dish and sprinkle the bottom with a little olive oil; roll out the first layer of dough, cover with the filling and sprinkle with Parmesan cheese.
Repeat until you finish the ingredients. - Bake at 180 degrees for about 20 minutes.
