Asparagus Lasagna
If you find regular lasagna with a tomato sauce too heavy for summer meals, this is a great alternative, and it’s a real stunner on the plate. A sun-dried tomato pesto is layered between the pasta and vegetables, adding a bit of sweetness to the dish.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil over high heat. Add the teaspoon of olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain the pasta.
Step 2
In a food processor, combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl and stir in 1/2 cup of the Parmesan cheese. Set aside.
Step 3
In a large skillet, brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add the tablespoon of olive oil, the onion, and garlic to the same skillet and cook until tender, about 4 minutes. Add the asparagus and cook until tender, about 4 minutes, then transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
Step 4
Preheat the oven to 350°F. Sprinkle some of the sun-dried tomato mixture over the bottom of a 9 x 13-inch baking dish. Place a layer of lasagna sheets on top of the sun-dried tomato mixture and spread the noodles with half of the asparagus mixture. Sprinkle with a third of the mozzarella cheese and a third of the remaining 3/4 cup Parmesan cheese. Make another layer in the same fashion. Top with a third layer of lasagna sheets, some sun-dried tomato mixture, and the remaining mozzarella and Parmesan. Dot the top with the butter. Bake until the lasagna is heated through and the cheese is melted, about 25 minutes.
