Asparagus Lasagna Giada De Laurentiis
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!
Steps
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.
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.
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.
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 so.
Ingredients
lasagna noodles, olive oil, sun-dried tomatoes, fresh basil leaves, parmesan cheese, pancetta, onion, garlic cloves, asparagus, whole milk ricotta cheese, salt, fresh ground black pepper, mozzarella cheese, butter