An easy recipe for open lasagne with butter-blanched green asparagus and hazelnuts – fresh peas and a simple butter sauce with garlic and lemon. This dish is both simple to make and remarkably flavourful, and it works perfectly as a starter, a light lunch or a main course, depending on the portion size.
The green asparagus is blanched briefly in the butter, which keeps it beautifully crisp and brings out its natural flavour. The mild yet rich butter sauce with a hint of garlic and lemon brings all the ingredients together beautifully. The fresh peas add a lovely freshness that complements the creamy burrata, the peppery rocket and the green asparagus perfectly.
The lasagne sheets that form the base of this open lasagne can be either fresh or dried, depending on what you have to hand.
If you use dried lasagne sheets, they simply need a slightly longer cooking time, but the method is otherwise the same.
All the elements are layered between the lasagne sheets, and the dish is topped with a little extra butter sauce, a grinding of fresh pepper and finely grated lemon zest.
Although the dish is simple to make, it feels luxurious and polished. It is ideal as an elegant starter in smaller portions, but can just as easily be served as a main course by making a larger batch. However you choose to serve it, this open lasagne with burrata, green asparagus, fresh peas and a garlic and lemon butter sauce is sure to become a favourite at your dinner table.
It is perfect for both weeknight dinners and special occasions when you want to impress your guests with a simple yet sophisticated dish.
See all my lasagne recipes here >>
Open lasagne with burrata, asparagus and peas
Ingredients
- 1 pack fresh lasagne sheets
- 100 g butter
- 2-3 tbsp olive oil
- 3 cloves garlic, grated or crushed
- 60 g hazelnuts, preferably blanched (skins removed)
- 10 green asparagus spears
- 2 burrata, drained
- 1 handful rocket
- 80 g podded peas, preferably fresh
- 1 lemon
- Salt and freshly ground pepper
Method
- Cut the lasagne sheet into 4 pieces of about 18 cm.You can also use dried lasagne sheets. Allow 2 per person if serving as a starter.
- Melt the butter in a saucepan together with the olive oil, and add the garlic and hazelnuts. Let it cook gently over a low heat for about 5 minutes.
- Cut the tips off the green asparagus, and cut the rest of the stalks into a mix of coarse and fine pieces. Discard the woody bottom end.
- Cook the lasagne sheets in a pan of salted water for 3-4 minutes. Drain them and brush with a little oil so they do not stick together.If using dried sheets, the cooking time is longer.
- Meanwhile, add the green asparagus to the butter and let it cook along for a couple of minutes.Season the butter mixture to taste with a little lemon juice, salt and freshly ground pepper.
- Arrange a little asparagus, hazelnuts, rocket and peas in the base of a plate, and lay a lasagne sheet on top. Position it so that half of it can be folded back over.Add burrata, asparagus, peas and hazelnuts on top again, along with a little rocket, drizzle over a little of the butter too, and fold the lasagne sheet over the filling.Finish with burrata, peas, asparagus, hazelnuts and a little rocket – drizzle with the butter mixture and grate a little fresh lemon zest over the top.Continue until all 4 plates are ready, and season with freshly ground pepper before serving.See the video above the recipe for the method, if you like.
Nutrition
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En super lækker aftensmad. Jeg skal lige finde en metode til at håndtere de bløde lasagneplader, men det er jo min uformåen og ikke maden der var lækker, også med ødelagte plader.
Hej Kirsten
Det er jeg virkelig glad for at høre – tusind tak 🙂
Hvis du bruger tørre plader, så er der kæmpe forskel på dem – nogle er meget porøse.
Her går jeg ofte efter de helt gule og glatte plader der er lidt tykkere – dem der er lysere og har et let melstøv på, de er alt for porøse.
Og ellers prøv at give dem en smule kortere tid, og husk olien på dem, når du har hældt vandet fra 🙂
Warm wishes, Dianna
Warm wishes, Dianna
Vanvittig lækket
For at give lidt farvespil supplerede jeg med små bagte tomater
Hej Gitte
Hvor dejligt at høre – og det lyder super lækkert:)
Warm wishes, Dianna
Fantastisk opskrift – vi tilføjede lidt chili og det blev simpelthen så lækkert. Tak for at dele den.
Hej Christiane
Ej hvor er det dejligt at høre, tusind tak fordi du deler det med mig 🙂
Warm wishes, Dianna
Kan den forberedes som anvist (i foliebakke i stedet) og så piftes op på en grill?
Hej Kirstine
Uhhh det har jeg ikke prøvet:)
Men det er da absolut et forsøg værd:)
Warm wishes, Dianna
Igen igen igen er jeg blæst bagover dine opskrifter ✨❤️✨
Mums!!!
Hvordan fjerner du skal fra hasselnødderne?
Hej Cecilie
Online kan man købe dem uden skal:) og ellers skal de blot bages og gnubbes fri for skaller i et viskestykke.
Du kan følge denne opskrift:
https://gourministeriet.dk/ristede-hasselnoedder/
Warm wishes, Dianna
Virkelig lækker ret. Tak
Hej Maria
Åhhh tak for de søde ord 🙂
Rigtig godt nytår:)
Warm wishes, Dianna
Lækker og frisk!
Tusind tak 🙂
Det ser lækkert ud. Hvor mange friske lasagne plader kan man lave af gangen? Nogen gode råd til forberede den del?
Hejsa
Du kan koge så mange du vil ad gangen, men tænker ikke du kan koge dem på forhånd – desværre 🙂
Warm wishes, Dianna
Vi er vilde med retten . Kunne dog ikke få asparges så brugte fintsnittet spidskål i stedet og brugte grofthakkede mandler i stedet for hasselnødder. Retten blev superlækker! Tak for opskriften
Hej Anette
ihhh hvor godt altså, og dejligt I fandt alternativer.
Tak for din søde besked 🙂
Warm wishes, Dianna
Det ser så lækkert ud.
Hvor er den flotte tallerken fra?
Hej Sarah
Tusind tak 🙂
Tallerken er fra Gurli Bækgaard 🙂
Warm wishes, Dianna
Hvor længe før gæsterne kommer, kan retten laves?
Hej Mette
Jeg viol anbefale at lave den, når den skal serveres – så lasagneplaedrne er lune, aspargesen flotte grønne osv. 🙂
Warm wishes, Dianna
Ny favorit herhjemme – tak for en lækker opskrift