This is a great easy dish that will easily impress your guests!

Ingredients (for 2 people)

• 1 package of fresh sheets of lasagna, cut in halve (you will need ~4 halved sheets per person)
• small green asparagus
• 1 shallot, cut very fine
• splash of white wine
• splash of cooking cream
• 250gr of crayfish, you don’t need the shells, so it’s easy to buy peeled cray fish
• 250gr of ricotta
• one lemon
• Grated Parmesan cheese
• Some fresh basil
  Duration: 20 minutes

Preparations

• Bring water with salt to a boil for the fresh lasagna sheets
• Cook the sheets according to the instruction on the package, drain and pour some extra virgin olive oil to prevent the sheets from sticking
• In the mean time, blanch the baby asparagus for 1-2 minutes
• Fry the shallot in a bit of olive oil until soft, add the crayfish, a splash of white wine and a bit of cream. Let the sauce reduce a little bit for 2-3 min on high fire. Season with some salt and pepper
• In a bowl, mix the ricotta with some Parmesan cheese, zest of the lemon and the juice of one half of the lemon. Season with salt and pepper

To serve:

• On a large plate, start with a half sheet of pasta
• Place a table spoon of ricotta on the sheet, then some asparagus
• Top with another sheet, and 2 spoons of crayfish with the sauce
• Continue building the lasagna quite generously on each plate until you have 3-4 layers
• Top with some fresh basil and grated Parmesan cheese
  Serve & enjoy!

What to drink with this:

A crispy, dry white wine as Verdicchio or Picpoul de Pinet would work very well