Lasagne timbale crepes with ricotta, asparagus and edam cheese

By • April 7, 2012 • 0 Comments

14 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Serves 4

  • 4 eggs
  • 240gr flour
  • 600gr milk
  • salt
  • 400gr asparagus
  • 1 onion
  • olive oil
  • 500gr ricotta cheese
  • 50gr bread crumb
  • 1 tablespoon butter
  • 200gr edam cheese
  • parsely
  • 2 eggs
  • pepper
  1. To prepare crepes: Mix eggs , salt and flour. Add gradually milk. Leave to rest the pug for 30 min. Warm a pan, grease it and add a few of pug to make crepes. Leave to cook.
  2. To make filled: Mince onion. Chip and boil for a few minutes asparagus. Saute the onion with olive oli and add asparagus. Add salt. Mix ricotta cheese with eggs, parsley, salt adn pepper. Add asparagus
  3. To make lasagne: Butter a mould and bond bread crumb. Compose lasagne alternating crepes, ricotta with asparagus and edam cheese. Bake for 6 min a 180°C. Serve with asapragus. Keen appetite!!!! :-)
Jump to Comments (0)

Comments (0) Questions (0)

Default-small
Default-small