Recipes

Directions

Start by cooking the sheets of lasagna in a large pot with plenty of boiling water and a tablespoon of olive oil. When they are cooked, remove them to a dish without overlapping too much, so they do not stick together. Set aside. Blanch the asparagus in boiling water for 5 minutes, then cut them into pieces and set aside. In a nonstick skillet, sauté onion until golden and add the meat and sliced ​​mushrooms. After 5 minutes, add the asparagus. Maintain medium heat until the meat is cooked. Preheat oven to 180 ºC. Sauce: Melt the butter in a saucepan, add the flour and stir continuously. Add the milk gradually, stirring constantly with a whisk to avoid the formation of lumps. Season with pepper and nutmeg and let the sauce thicken a bit. When the sauce is ready, prepare the lasagna. Spread a little sauce on the bottom of the pan that will go into the oven, arrange 3 lasagna sheets and cover with the meat and onion mixture. Cover with sauce and chopped basil. Repeat to make another layer. Cover the second layer with more sheets of lasagna and add the remaining sauce. Bake for 20 to 30 minutes and remove when it is bubbling and golden on top.