Open lasagna with asparagus and blue veal cheese

Name: open lasagna with asparagus and blue veal cheese
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 350 g fresh green asparagus; 150 g snack pepper; 250 Cherry tomatoes; 250 g fresh lasagne sheets; 250 ml cooking cream; 75 g Blue Stilton bluefront cheese; 60 g unroasted walnuts; 100 g raisins; 2 el traditional olive oil; 100 g baby spinach

Lasagna from the pan with bluefin cheese, raisins and asparagus.

Ingredients

Directions

Remove the woody underside of the asparagus and cut into 3 cm slanted pieces. Cut the peppers into rings and halve the cherry tomatoes.
Bring a large pot of water with salt to the boil. Take of the fire.
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.
In the meantime, heat the cooking cream in a saucepan with the blue stilton. Cook gently for 3 minutes until the cheese has melted.
Meanwhile, chop the walnuts into coarse pieces. Remove the pan from the heat and add the walnuts and raisins. Season with pepper.
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.
Season with pepper and salt.
Place a lasagne sheet on each plate and divide half of the vegetables and 1/3 of the sauce. Make another layer.
Cover with a lasagne sheet and the rest of the sauce. Garnish with the spinach. Serve immediately.