Individual asparagus lasagne

Written By Westridge Fruit & Vegetables .

These individual lasagnes are a great alternative to the large oven dishes which take longer to cook.

INGREDIENTS

  • 3 bunches asparagus trimmed

  • 2 tbsp olive oil, plus extra, to grease

  • 2 leeks, trimmed, thinly sliced

  • 1 lemon, zested

  • 2 tbsp roughly chopped dill

  • 2 egg yolks

  • 400g fresh ricotta

  • 400g Greek Style Yoghurt

  • 60g (3/4 cup) grated parmesan

  • 28 wonton wrappers

METHOD

Step 1 - Cook asparagus in a saucepan of boiling salted water for 2 minutes or until cooked but still retains a bite. Drain, then refresh under cold running water.

Step 2 - Heat oil in a frying pan over medium heat. Add leeks and cook, stirring, for 8 minutes or until soft. Remove from heat. Cut tips from asparagus and reserve, then finely chop stalks and add to pan with zest and dill.

Step 3 - Process yolks, ricotta, yoghurt and 40g parmesan in a food processor until combined. Season with salt and pepper.

Step 4 - Preheat oven to 180C fan-forced. Grease ovenproof dishes with extra oil, then place 2 wrappers in the base of each. Divide half the asparagus mixture among dishes, then top each with 1 wrapper and 2 heaped tablespoons ricotta mixture. Cover each with 3 more wrappers, remaining asparagus mixture and a final wrapper. Spoon over remaining ricotta mixture, then scatter with remaining 20g parmesan and reserved asparagus tips.

Step 5 - Bake lasagne for 20 minutes or until browned and heated through. Serve immediately.

Source: Taste.com.au

Westridge Fruit & Vegetables .
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