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Individual asparagus lasagne
Individual asparagus lasagne
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Try these quick and delicious mini lasagnas for a fun twist on a classic favorite!
Ingredients:
  • 3 bunches asparagus, trimmed
  • 36.40 gm olive oil, plus extra, to grease
  • 2 leeks, trimmed, thinly sliced
  • 1 lemon, zested
  • 40.00 ml roughly chopped dill
  • 2 egg yolks
  • 400g fresh ricotta
  • 400g Greek Style Yoghurt
  • 60g (3/4 cup) grated parmesan
  • 28 wonton wrappers (see note)
Instructions:
  • Blanch asparagus in boiling salted water for 2 minutes until al dente. Drain and cool under cold running water.
  • In a frying pan over medium heat, warm oil. Cook leeks, stirring, for 8 minutes until soft. Remove from heat. Trim asparagus tips and set aside. Finely chop asparagus stalks and add to the pan along with lemon zest and dill.
  • Blend together yolks, ricotta, yoghurt, and 40g parmesan in a food processor until smooth. Season generously with salt and pepper.
  • Preheat your oven to 180C fan-forced. Grease ovenproof dishes with extra oil and place 2 wrappers in the base of each dish. Divide half of the asparagus mixture among the dishes, then top each with 1 wrapper and 2 heaped tablespoons of ricotta mixture. Layer each dish with 3 more wrappers, the remaining asparagus mixture, and a final wrapper. Spoon the remaining ricotta mixture over the top, sprinkle with the remaining 20g of parmesan, and garnish with the reserved asparagus tips.
  • Bake lasagne until golden brown and hot throughout, about 20 minutes. Serve promptly.

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