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Phyllo-dough lasagna with asparagus
Asparagus lasagne is a delicious alternative to serve a completely vegetarian lasagne. A delicious springtime recipe, appetising and delicate, easy to make but a guaranteed success.
- 300 g Orogel Asparagus Tips
- 300 g sliced cheese
- salt and pepper to taste
- 200 g Phyllo-dough
- extra virgin olive oil
- butter to taste
Pasta and Rice Courses
- Thaw the phyllo-dough
- Cook the asparagus in a non-stick pan with 3 tablespoons of extra virgin olive oil, add salt and pepper to taste.
- Lasagna: layer the phyllo-dough, the asparagus and cheese. Top off with a double layer of phyllo-dough and brush with butter.
- Put in a preheated oven at 200°C and bake until golden.