Open lasagne with salsiccia, courgette, green asparagus and mascarpone.
This open lasagne is a little piece of pasta luxury that looks impressive and tastes every bit as good. It is a dish full of Italian summer and indulgence, yet quick and simple enough for a busy weeknight.
The lasagne is layered openly – nothing is tucked away under a blanket of pasta sheets – so you get a beautiful plate where every ingredient gets to shine. Fried salsiccia, juicy courgette and fresh green asparagus make a lovely base, joined by a creamy cheese sauce made with mascarpone and parmesan. It is seasoned with a little grated nutmeg, lemon, freshly ground pepper and a touch of salt – and it brings the whole thing together perfectly.
Fresh basil adds a wonderful herby aroma, and as the finishing touch you top it with a little fresh rocket for a green, slightly bitter crunch. Serve it as a beautiful, simple dish for guests – or simply because you want to make a little more of an ordinary evening.
Open lasagne with salsiccia, courgette and mascarpone
Ingredients
Cheese sauce
- 250 g mascarpone (or whipping cream)
- 75 g parmesan, finely grated
- Nutmeg
- Lemon juice
- Salt and freshly ground pepper
Filling
- 300 g salsiccia (Italian fresh pork sausage), the sausage meat
- 3 cloves garlic, finely chopped
- 1 courgette, halved lengthways and sliced
- 12 green asparagus spears, cut into smaller pieces
- 8 sprigs basil, leaves picked
- Salt and freshly ground pepper
- Oil
To assemble
- 12 lasagne sheets
- 1 handful rocket
Method
The sauce
- Warm the mascarpone in a saucepan and melt the parmesan into it.
- Season to taste with nutmeg, a little lemon juice, salt and freshly ground pepper, and leave the sauce over a low heat while you prepare the rest.
Filling and pasta
- Heat a frying pan and brown the salsiccia meat well in a splash of oil. If your salsiccia comes in casings, remove the casings and crumble the meat into smaller pieces.
- Add the garlic and fry for a couple of minutes more, then set the meat aside on a plate.
- Add the courgette to the same pan and fry for a couple of minutes over a good high heat. A little browning is fine.
- Add the asparagus pieces and fry for a minute or so, then return the meat to the pan along with the fresh basil leaves and heat through. Season to taste with salt and freshly ground pepper.
- Meanwhile, cook the lasagne sheets in plenty of salted water until tender. Drain them and toss with a little oil so they do not stick together.
Assembly
- Put a little filling in the bottom of 4 deep plates and top with a lasagne sheet. Spread another layer of filling over the pasta and spoon a couple of tablespoons of sauce on top. Continue with the next layers – pasta, filling, sauce – until you have 3 layers.
- Finish the lasagne with a little filling on top, a little sauce and fresh rocket.
- Season with freshly ground pepper before serving.
Nutrition
Premium
Super lækkert, selv børnebørnene var vilde med retten.
Hej Lill
Tusind tak for din dejlige feedback – det gør mig så glad at høre 🙂
Warm wishes, Dianna
SÅ lækker opskrift og som altid meget nem at følge. Det smager fuldstændig forrygende!
Hej Betina
Hvor er det dejligt du skriver det, tusind tak 🙂
Warm wishes, Dianna
I forhold til lasagneplader. Bruger du tørret lasagneplader? Hvis ja, hvor lang tid skal de ca koges?
Hej Simon
Du kan bruge begge dele – tørre eller friske 🙂
Kogetiden kommer lidt an på typen – men de tørre skal oftest have mellem 10-12 minutter 🙂
Warm wishes, Dianna
Tak for virkelig lækker opskrift, jeg er ikke så vild med squash så skiftede dem ud med sukkerærter og ærter
Hej Camilla
Hvor dejligt at høre du kunne lide den, og godt du fandt et alternativ til squash – det lyder super lækkert jo 🙂
Warm wishes, Dianna
Ren scoremad
Haha hvor er det godt at høre – TAK 🙂
Dbh Dianna
FANTASTISK
Hej Vibeke
Hvor gør det mig glad at høre – tusind tusind tak 🙂
Warm wishes, Dianna