Method

First, prepare the sauce.
In a pan slowly melt 1 tbsp of the butter.
Add the diced shallots and cook until transparent.
Deglaze with the blueberry liqueur.
Reduce to half, then add the cream and again reduce to half.
Add butter cubes one at a time mixing with a whisk until creamy.
Remove from stove.
Once the pasta is cooked, prepare individual lasagnas in deep plates.
Alternate pasta, scallops, asparagus and sauce twice. (Two times is enough because this new style lasagna is delicious but rich.) Decorate top with the blueberry caramel.
Use fresh berries to finish the decoration.

Blueberry caramel
In a saucepan pour 1⁄2 cup blueberry liqueur, then add 2 tbsp granulated sugar. Bring to a boil until a light syrup is obtained.

N.B. As you will have noticed, this lasagna does not have the eternal cheese topping, but if you want to keep up the tradition you could top it off with Freddo, a delicious cheese made in Quebec and really worth trying. For once, forget the calories and enjoy! Long live good food!