Asparagus Lasagna

Name: Asparagus Lasagna
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 4 bunches asparagus, trimmed and cut into 1-inch pieces; 1 teaspoons freshly ground black pepper; 2 Tbsps butter; 355 milliliters 1/2 packed cups fresh basil leaves; 9 lasagna sheets, fresh or dried; 2 garlic cloves, minced; 1 teaspoon olive oil, plus 1 tablespoon, divided; 1 medium onion, diced; 113 grams pancetta, diced; 118 milliliters grated Parmesan, plus 3/4 cup; 1 teaspoon salt; 473 milliliters shredded whole milk mozzarella cheese; 425 grams whole milk ricotta cheese; 482 grams sun-dried tomatoes, drained

Asparagus Lasagna might be just the Mediterranean recipe you are searching for. This recipe covers 47% of your daily requirements of vitamins and minerals. One serving contains 540 calories, 36g of protein, and 14g of fat. This recipe serves 8. A mixture of basil leaves, sun-dried tomatoes, onion, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes about 50 minutes. It works well as an expensive main course.

Instructions

Bring a large pot of salted water to a boil over high heat.

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Water

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Pot

Add 1 teaspoon olive oil.

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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.

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Pasta

Drain pasta.

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Pasta

In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined.

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Sun Dried Tomatoes

Basil

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Food Processor

Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

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Parmesan

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Bowl

In a large skillet brown the pancetta until crisp.

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Pancetta

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Frying Pan

Remove from the pan using a slotted spoon.

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Slotted Spoon

Frying Pan

Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes.

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Olive Oil

Garlic

Onion

Add asparagus and cook until tender, about 4 minutes.

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Asparagus

Transfer the mixture to a large bowl.

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Bowl

Add the ricotta, salt, and pepper and stir to combine.

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Ricotta Cheese

Pepper

Salt

Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish.

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Sun Dried Tomatoes

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Casserole Dish

Baking Pan

Oven

Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter.

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Mozzarella