Mini lasagna with asparagus, ham and goat cheese
Preheat the oven to 200 ° C. Cut a piece of the bottom of the asparagus. Cook the asparagus for 4-5 minutes and let them drain. Beat the crème fraîche with the goat's cheese and Italian herbs and add pepper to taste.
Place a sheet of lasagna with a double-folded slice of ham in the oven dish. Divide half of the asparagus over with a tablespoon of the crème fraîche with goat's cheese.
Place the next lasagne at an angle. Then put ham, asparagus and half of the remaining crème fraîche mixture. Cover with the last lasagne and brush with the rest of the crème fraîche.
Fry the mini lasagna with asparagus, ham and goat cheese in the middle of the oven for 10-15 minutes. Sprinkle with the chives.
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