How do you store One Pot Lasagna with Asparagus and Guinea Fowl?

Refrigerator: Up to 2 days in a sealed container. Freezer: Up to 3 months in an airtight package.

How do you store One Pot Lasagna with Asparagus and Guinea Fowl?

Refrigerator: Up to 2 days in a sealed container. Freezer: Up to 3 months in an airtight package.

One Pot Lasagna with Asparagus and Guinea Fowl

Name: One Pot Lasagna with Asparagus and Guinea Fowl
Yield: 2P
Ingredients: 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

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Easy

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

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Ingredients

What do you need?

Quantity: 2P

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 them 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 fry.

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.

Tips

Saving asparagus disputes: Do not throw away the asparagus disputes! Freeze them in until you have enough to make a delicious asparagus soup, of which I also have a vegan version!