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