One pot lasagna with asparagus and guinea fowl

Favorites

2p

This festive one pot lasagna with asparagus and guinea fowl is easy, tasteful and perfect for the asparagus season. Everything in one pan!

This festive one pot lasagna with asparagus and guinea fowl is easy, tasteful and perfect for the asparagus season. Everything in one pan!
Kitchen must haves
Ingredients

What do you need?

Quantity:

1 tbsp butter
2 shallots
1 tbsp cornflour
6 lasagne sheets
2 guinea fowl breasts
Pepper and salt
500 g white or green asparagus
200 g room
200 ml of chicken broth
100 g Parmesan cheese, grated
50 g old cheddar (with peppers or natural)
1 handful of sage leaves

1 tbsp butter
2 shallots
1 tbsp cornflour
6 lasagne sheets
2 guinea fowl breasts
Pepper and salt
500 g white or green asparagus
200 g room
200 ml of chicken broth
100 g Parmesan cheese, grated
50 g old cheddar (with peppers or natural)
1 handful of sage leaves
Preparation method

How do you make this?

Preparation Preheat the oven to 180 ° C. Peel the asparagus and slice them in slices. Save the cups separately for the finish. Cut the shallots into thin rings and the guinea fowl into cubes.

Basically, the butter melt the butter in an oven -proof pan. Fry the shallot until it becomes glassy. Add the guinea fowl, season with salt and pepper, and fry briefly.

Saus prepare the cornflour in the cream and add it to the pan. Pour in the chicken broth and add half of the cheese. Season again with salt and pepper and mix well.

Compiling lasagna broke the lasagne sheets and mix them under the whole. Stir in the asparagus stubborns (except the cups). Finish with sage leaves, the remaining cheese, asparagus cups and cheddar.

Baking the pan in the preheated oven and bake for 25-30 minutes until the top is golden brown and crispy.

Social

Make eat share tag

Did you recreate this recipe and was it tasty? Then definitely share it on social media and tag @sofiedumontchef! I would love that! Enjoy.