Asparagus Lasagna - Giada De Laurentiis |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I think this lasagna is wonderful! I absolutely love asparagus, and the taste of it with the sundried tomato/basil mixture is delicious! This is anything but your traditional lasagna! I made it without the pancetta and it was delish, but I am sure would be even better with it! Ingredients:
9 lasagna noodles (fresh or dried) |
1 teaspoon olive oil, plus |
1 tablespoon olive oil, divided |
2 (8 1/2 ounce) jars sun-dried tomatoes, drained |
1 1/2 cups fresh basil leaves |
1/2 cup grated parmesan cheese, plus |
3/4 cup grated parmesan cheese |
1/4 lb pancetta, diced |
1 medium onion, diced |
2 garlic cloves, minced |
4 bunches asparagus, trimmed and cut into 1-inch pieces |
1 (15 ounce) container whole milk ricotta cheese |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
2 cups shredded whole milk mozzarella cheese |
2 tablespoons butter |
Directions:
1. Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
2. In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
3. In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
4. Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
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