Рецепт Recipe of the Week - Asparagus Lasagna

by Dennis Kraus

Recipe of the Week – Asparagus Lasagna

April 13, 2015 at 7:39 am

From Starch / Pasta Collection at emealsforyou.com)

Capt. Jim’s Asparagus Lasagna

I planned this meal a little backwards. I wanted something light and wanted to pair it with a nice bottle of white wine and a salad. So instead of deciding on the main attraction I focused on what would go with the wine. Remembering this recipe sent by a good friend and good cook it seemed like just the right touch for a Spring dinner.

Give this a try when you are looking for something different. Add that good bottle of wine, a vinaigrette salad and some crunchy French bread for a very good and satisfying dinner.

Capt Jim’s Asparagus Lasagna

Recipe Summary

Complexity:

Easy

Serves:

8

Category:

Starch / Pasta

Meal:

other (General)

2

Tb

oil, olive

9

sheets

lasagna noodles

16

• oz
• sun-dried tomatoes, in oil
• 1.5
• cups
• basil leaves, whole
• 1.25
• cups
• cheese, parmesan, grated
• 0.25
• lb
• pancetta
• 1
• medium
• onions, diced
• 2
• cloves
• garlic, minced
• 1
• lb
• asparagus
• 1
• 16 oz. container
• cheese, ricotta
• 1
• tsp
• salt, kosher
• 0.5
• tsp
• pepper, fresh cracked
• 2
• cups
• cheese, mozzarella, shredded

2

Tb

butter, unsalted

Boil salted water; add 1 TB olive oil and pasta and cook for 5 minutes. Rinse and drain pasta; separate sheets. Combine sun-dried tomatoes and basil in a food processor; remove to a bowl and stir in 1/2 cup of the Parmesan cheese. Brown pancetta in a sauce pan; remove when done. Add the remaining olive oil to the pan, add the onions and garlic and saute the until tender. Cut the asparagus into 1 inch pieces and add to the pan and cook until tender. Remove asparagus and onions from the pan to a large mixing bowl. Stir in the ricotta, salt and pepper. Preheat oven to 350 degrees. Sprinkle some of the sun-dried tomato mixture over the bottom of a 9 X 13 baking pan. Place a layer of the lasagna sheets in the pan; add half of the asparagus mixture; spread evenly over the pasta. Sprinkle 1/3rd of the mozzarella and 1/3rd of the remaining Parmesan on top; repeat the pasta and mixtures; ending with the a pasta layer and the remaining mozzarella and Parmesan. Dot the top with the butter and bake until heated through and golden. Allow to rest for 10 minutes before serving.

Note: You may substitute any good ham for the pancetta and a good low-moisture cottage cheese for the ricotta.

Want the vinaigrette recipe and more; come over to emealsforyou.com.

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Entry filed under: Dinners, Easy meal planning, Vegetables. Tags: asparagus, asparagus lasagna, french bread, lasagna, light dinner, Salad, vinaigrette, white wine pairing.