Lasagna with a creamy white wine sauce and fish

Put two baking pans on the stove and one cooking pan for the lasagna, fill this one with water already. For this recipe I will be using lasagna leaves that are ready to go. Put the pan with the water on the stove and bring it to a boiling point. Peel the shrimps if needed and dry them.

Put a little bit of olive oil into the other to pans, heat them up as well. Place another small pan with water on the stove to quickly boil the green asparagus. Add the asparagus once the water is boiling and boil them for 5 min.

Fry the shrimps in one of the two baking pans, season them with some salt and pepper. Grate the skin of the lime and squeeze out the juice.

Add a bit of salt and pepper to the boiling water and place the lasagna in the the pan. Boil them for 5 min.

Turn the shrimps.

Peel the garlic, cut it in half, remove the root and squeeze the garlic into the second pan. Fry for one min and add the white wine, bring the wine to a boiling point and let it vaporize. Add the ricotta, the lemon juice, the lemon grates, some salt and pepper and some chili flakes. Stir well and let the ricotta melt. Grate the parmesan cheese and add this to the sauce as well, let the cheese melt.

Take the asparagus of the stove, drain them down and cut them in half. Add them to the sauce. Keep a couple heads on the side to garnish the dish with.

Cut the salmon into small bite sized pieces.

Get some plates and place them on your counter top so you are ready to build up the lasagna. Place a lasagna leave on each plate. Add a tablespoon of sauce on top. Place some shrimps on the sauce and cover with another lasagna leave. Add another tablespoon on top, this time add the smoked salmon and cover with a lasagna leave again. Finish off with a tablespoon of sauce and the remaining shrimps. Garnish with some pine nuts, a bit of grated parmesan cheese a