Tuesday, 24 May 2011

Lasagna with asparagus


for the thin pankakes:
eggs (2)
flour (3 cups)
milk (1/2 l)
oil (for frying)

for the lasagna:
onion (1)
asparagus (500 gr)
carrot (1)
olive oil
chilli powder
parmesan cheese

First of all you have to fry the thin pankakes. Mix the eggs and the flour, then add the salt and the milk until you have a creamy mixture. It shouldn't be too thick. If you need you can add more milk. Then fry the pankakes in a pan. Put some oil (really a little bit) in the pan and then add a dipper of the mixture and make sure that the mixture goes all over the surface of the pan. Do them really thin and don't fry them too long, because you don't need them crispy but soft. Here is a picture of the pankakes: 
Then prepare the vegetable mix. Put some oil in a pan, add the chopped onion and fry for a while until it changes colour, but add the other chopped vegetables (asparagus and carrots) before the onion is brown. Add the salt and just a little bit of chilli powder, mix and cook for 15-20 minutes. 
In the meanwhile you can prepare the besciamella sauce

Take a baking pan and first put some vegetables at the bottom. Add some besciamella sauce and on the top put the pankakes. Add the vegetables and the besciamella sauce again and cover with the pankakes. Continue to do the layers until you finish the besciamella sauce and the vegetables. Put some pankakes on the top and add some parmesan cheese (if you want it more creamy you can make more besciamella sauce). Bake in the oven until the top becomes crispy and brown (it should take about 30-40 minutes).
Here is the picture of the lasagna, fresh from the oven. It probably doesn't look nothing special, but even my brother liked it! :)

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