One Pot Lasagna with Asparagus and Guinea Fowl

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

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

What do you need?

Quantity:

1 tbsp butter
2 shallots
1 tbsp cornstarch
6 lasagna sheets
2 guinea fowl breasts
Pepper and salt
500 g white or green asparagus
200 g cream
200 ml chicken broth
100 g Parmesan cheese, grated
50 g aged cheddar (with peppers or plain)
1 handful of sage leaves

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

How do you make this?

Preparation Preheat the oven to 180°C. Peel the asparagus and cut it diagonally into slices. Set the tips aside for finishing. Slice the shallots into thin rings and cut the guinea fowl into cubes.

Making the base of the lasagna Melt the butter in an ovenproof pan. Sauté the shallot until it becomes translucent. Add the guinea fowl, season with pepper and salt, and briefly sauté.

Preparing the sauce Whisk the cornstarch into the cream and add it to the pan. Pour in the chicken broth and add half of the cheese. Season again with pepper and salt and mix well.

Assembling the lasagna Break the lasagna sheets and mix them into the whole. Stir in the asparagus pieces (except for the tips). Finish with sage leaves, the remaining cheese, asparagus tips, and cheddar.

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

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