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Deena K Boyd
Open lasagna with asparagus and blue veal cheese
Lasagna from the pan with bluefin cheese, raisins and asparagus.
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Ingredients
Directions
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Remove the woody underside of the asparagus and cut into 3 cm slanted pieces. Cut the peppers into rings and halve the cherry tomatoes.
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Bring a large pot of water with salt to the boil. Take of the fire.
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Remove the lasagne sheets, add to the pan and let it soak for 10 minutes. Stir occasionally; they do not stick to each other like that.
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In the meantime, heat the cooking cream in a saucepan with the blue stilton. Cook gently for 3 minutes until the cheese has melted.
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Meanwhile, chop the walnuts into coarse pieces. Remove the pan from the heat and add the walnuts and raisins. Season with pepper.
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Heat the oil in the stir-fry stir-fry the asparagus and paprika 3 min. Add the tomatoes and spinach, stir-fry for another 2 min.
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Season with pepper and salt.
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Place a lasagne sheet on each plate and divide half of the vegetables and 1/3 of the sauce. Make another layer.
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Cover with a lasagne sheet and the rest of the sauce. Garnish with the spinach. Serve immediately.
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Nutrition
680Calories
Sodium9% DV215mg
Fat57% DV37g
Protein38% DV19g
Carbs22% DV65g
Fiber28% DV7g
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