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!"
 
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photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
40mins
Ingredients:
16
Yields:
1 lasagna
Serves:
6-8
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ingredients

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directions

  • 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.

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Reviews

  1. I have made this several times. When asparagus is off season, I have used petite peas and/or green beans. Cut green beans appx 1-1/2”. Also, I use gluten free pasta with much success. When making the lasagna, I set aside the tips to decorate the top and use the sliced stems in the layers.
     
  2. 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.
     
  3. 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 <b>My Three Chefs</b>.
     
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RECIPE SUBMITTED BY

I am a mom to 2 boys, ages 11 and 6. My youngest is a cancer survivor, so we enjoy each day given to us! You never know what can happen in your life! I have been in the loan business for over 10 years and I love it. Unfortunately, this economy has put a wrench into my awesome career. After a couple layoffs, I decided I need to do something else for awhile. I am now selling advertising, and it's different! I am thankful to have a job, so can't complain much! I love to cook. I can spend a whole Sunday in the kitchen just cooking away. I love trying new recipes (my boyfriend hates it. Lol. He likes what he likes and would be fine never trying anything new.) I never bake. I think it's because I don't measure. I am a throw-in-the-ingredients until they taste good kind of girl. I LOVE this site(actually, I am addicted to it) and am enjoying finding new things to make everyday!
 
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