- 4 lasagna sheets
- 20 pcs fresh asparagus
- 4 slices of Al Fajr smoked turkey
- 40 grams of Smeds shredded mozzarella
- A pinch of French thyme
For the bechamel sauce:
- 2 tbsp butter from Smeds
- 2 tbsp of flour
- 2 tbsp of Smeds milk powder
- 300 ml. of water
- 100 ml. of President cream 35%fat
- Pinch of nutmeg
- Pinch of salt and black pepper
- Boil lasagna half cook and drop it into cold water.
- Peel the heel of the asparagus and boil it for 2 minutes with a pinch of salt then drop it in a cold water.
- In a bowl, put Smeds butter on a low heat for melting and then add the flour while stirring to form a dough shape. Stir milk with water and add to the bowl with President cream, nutmeg, salt and black pepper. Stir constantly so that the mixture becomes thick.
