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White lasagna peas and asparagus

ingredients

servings

4

Soy drink

750 oz

Rice flour

5 spoons

Nutmeg

to taste

Extra virgin olive oil

3 spoons

Dried thyme

to taste

Dried basil

to taste

Iodized salt

to taste

Peas

1000 oz

Lemon juice

2 spoons

Tropea onion

1 half

Field asparagus

400 oz

Lasagne, pasta

250 oz

first courses from Italy

White lasagna peas and asparagus

White lasagna peas and asparagus

vegan with gluten source of B vitamins high in iron high in calcium source of C vitamins source of D vitamins high in potassium with good fats

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

White lasagna peas and asparagus

Great for Sunday lunch ... spring

White lasagna peas and asparagus step 1

step 1

Clean the asparagus in half. Boil the stems before steaming and after a while add the tips. Cook for about 15-20 minutes.

White lasagna peas and asparagus step 2

step 2

Prepare the soya bechamel mixing milk and flour, then pouring into a hot oil jug. Mix until thickened and add salt, nutmeg and thyme.

White lasagna peas and asparagus step 3

step 3

In the water of asparagus preparation, fry the onion of tropea and add peas with a little turmeric, basil and salt. Finally add lemon juice.

White lasagna peas and asparagus step 4

step 4

Make the lasagna alternating: bechamel, lasagna, peas, asparagus sticks and enjoy sprinkling flake yeast. At the top end with asparagus tips and a handful of breadcrumbs.

White lasagna peas and asparagus step 5

step 5

Ps I used the eggless eggplant!

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