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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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courtesy gdl Ingredients:
1 tablespoon olive oil |
9 lasagna sheets |
2 (8 1/2 ounce) jars sun-dried tomatoes, drained |
1 1/2 cups fresh basil leaves, packed |
1 1/4 cups parmesan cheese, grated |
1/4 lb bacon, diced |
1 medium onion, diced |
2 garlic cloves, minced |
4 bunches asparagus, trimmed and cut into 1 inch pieces |
1 (15 ounce) container part-skim ricotta cheese |
2 cups part-skim mozzarella cheese, shredded |
2 tablespoons butter, cut in small pieces |
Directions:
1. in a food processor, combine the sundried tomatoes and basil. pulse until the mixture is combined. transfer to a small bowl and stir in 1/2 cup parmesan. set aside.
2. in large skillet, brown bacon until crisp. re,pve from pan using slotted spoon. add olive oil onion and garlic to skillet and cook until tender for 4 minutes . add the asparagus and cook 4 more minutes then transfer mix to large bowl and add ricotta salt pepper and stir to combine.
3. preheat oven to 350 sprinkle some of sundried tomato mix over bottom of 9 by 13 in baking dish. place a layer of lasgana sheets on top of the sundried tomato mix and spread the noodles with half of the asparagus mixture sprinkle with a third of mozzarella and 1/4 cup parmesan. make another layer in same fashion top with third layer of lasanga sheets some sundried tomato mix and remainingmozz and parm . dot the top with butter. Bake until lasagna is heated through and cheese melted about 25 minutes.
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