Open lasagna with crayfish and asparagus

This is a great easy dish that will easily impress your guests!

Ingredients (for 2 people)

  • 1 package of fresh sheets of lasagna, cut in halve (you will need ~4 halved sheets per person)
  • small green asparagus
  • 1 shallot, cut very fine
  • splash of white wine
  • splash of cooking cream
  • 250gr of crayfish, you don’t need the shells, so it’s easy to buy peeled cray fish
  • 250gr of ricotta
  • one lemon
  • Grated Parmesan cheese
  • Some fresh basil
    Duration: 20 minutes


  • Bring water with salt to a boil for the fresh lasagna sheets
  • Cook the sheets according to the instruction on the package, drain and pour some extra virgin olive oil to prevent the sheets from sticking
  • In the mean time, blanch the baby asparagus for 1-2 minutes
  • Fry the shallot in a bit of olive oil until soft, add the crayfish, a splash of white wine and a bit of cream. Let the sauce reduce a little bit for 2-3 min on high fire. Season with some salt and pepper
  • In a bowl, mix the ricotta with some Parmesan cheese, zest of the lemon and the juice of one half of the lemon. Season with salt and pepper

To serve:

  • On a large plate, start with a half sheet of pasta
  • Place a table spoon of ricotta on the sheet, then some asparagus
  • Top with another sheet, and 2 spoons of crayfish with the sauce
  • Continue building the lasagna quite generously on each plate until you have 3-4 layers
  • Top with some fresh basil and grated Parmesan cheese
    Serve & enjoy!

What to drink with this:

A crispy, dry white wine as Verdicchio or Picpoul de Pinet would work very well