Time: 1 ora
Difficulty: Facile

Ingredients for 6 people:
500 g pasta for lasagna Gluten-free pasta from Venice
For béchamel
1.5 l of milk whole
60 g of butter
80 g of fine gluten-free rice flour
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Nutmeg - 500 g fillets of sea bass filleted and speared ¼ of dry white wine
500 g Asparagus
2 fresh shallots
Extra virgin olive oil
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ground black pepper

Procedure
asparagus and remove the hardest part of the stem, cut into slices and leave the tips aside.
Heat a pan with two generous tablespoons of extra virgin olive oil,finely chopped shallots and add to the pan after a few minutes add the asparagus and let it simmer with the shallot for about 5 minutes on a gentle flame. Add the salt and pepper asparagus and place the vegetables in a bowl to cool.>Meanwhile, prepare the béchamel sauce. Pour the milk into a saucepan, bring it almost to a boil, add a pinch of salt and a grated nutmeg; in a second saucepan, pour the melted butter into a bowl, add the flour and mix with a whisk. Add the milk to the mixture of butter and flour, pouring it flush, continuing to work with the whisk; let the béchamel thicken over a gentle flame. Let it rest at room temperature.
Pour two tablespoons of oil in a pan and heat over a low flame.after a few minutes add the sea bass fillets and cook them a couple of minutes per side, then blend with white wine and let evaporate for a few minutes on a high flame, season with salt and pepper, put everything aside. Put a saucepan full of water on the stove and bring to a boil, cook the pasta dough in the Pasta di Venezia 1/2 minute. Drain the sheets gradually with a skimmer and transfer them to a bowl with cold water; then take them from the water, lay them on a kitchen towel and dab them.
Nappate the pan with a tablespoon of béchamel laid down the sheets of fresh pasta cover the pasta with a spoon of béchamel sauce and another ladle of asparagus and sea bass flakes. Continue with the pastry sheetegg of Venice pasta to complete 4 layers on a pan.
Preheated the oven to 90 °, put it to cook for about 30 minutes. Once cooked leave the lasagna in the oven for about 30 minutes, spent the rest time cut into slices and serve.