Asparagus Leaf Spinach Lasagna For 4 persons: 2 lbs. white asparagus salt 1 tsp. sugar 2 tbsp. butter 1.

butter 1.7 lbs. leaf spinach 1 onion 1-3 garlic cloves 1 tbsp. vegetable oil freshly ground pepper

For the bchamel sauce: 2 oz. butter 1.5 oz. flour vegetable broth (powdered) some fat for the casserole dish lasagna leaves 8 oz. mozzarella cheese

Peel the asparagus and trim the ends. Boil about 6.5 quarts of water and add salt, sugar and butter (2 tbsp.). Add the asparagus and let boil for about 5 minutes. Take out the asparagus, rinse it with cold water and let it drain. Keep the water!! Sort out the spinach leaves and rinse them. Peel onion and garlic cloves, dice finely. Heat oil in a pot, steam onion and garlic. Add the dripping wet spinach leaves and let sit in closed pot at medium heat until the spinach has collapsed. Season with salt and pepper. For the Bchamel Sauce: Let butter melt in a pot, add flour and steam. Take 5 quarts of the water the asparagus was boiled in and add slowly, frequently stirring between additions. Let sauce sit at small heat for about 5 minutes. Season with salt, pepper and powdered vegetable broth. Preheat the oven to 320F. Take a casserole dish and grease it. Add a first layer of lasagna leaves to the bottom of the dish. Pile a layer of asparagus on top of the leaves and cover with a good amount of bchamel sauce. Add a layer of spinach on top of the sauce and cover with a double layer of lasagna leaves. Spread bchamel sauce on top of lasagna leaves and pile spinach on top. For the last layer, add asparagus. Slice mozzarella cheese and cover top of the lasagna. Keep in the oven for 35-40 minutes until golden brown.