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!
- 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
- 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 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.
This tastes great! My husband and I loved it and enjoyed that is was not as heavy as traditional lasagna, however I used part-skim ricotta and part-skim mozzerella cheese. There is quite a bit of prep work involved, but it comes out beautiful - I bought Giada's cookbook with this recipe and turns out just the picutre. Just a tip - don't try to short cut this with no-boil lasagna noodle beause there is not enough sauce/liquid to cook them in the oven.
This is a delicious twist on classic lasagna. The instructions didn't indicate if and where to add back the pancetta, so I sprinkled them on top of the assembled lasagna; I think that bacon could be used in a pinch. Tip: do not undercook the asparagus! That goes for the lasagna noodles, as well; otherwise, there is no spare liquid to further tenderize the noodles once it goes into the oven. Thanks, Lakerdog2! Made for My Three Chefs.