Filed Under: Under 20 Mins

Spring Asparagus Lasagna

All You Need is Cheese Canadian ricotta is the highlight of this refined lasagna.

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April 8th, 2012

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Servings
12
Prep Time
45 minutes
Cook Time
65 minutes
Ingredients
  • 2 pounds (1 kg) asparagus, trimmed and cut into pieces
  • 1 egg, beaten
  • 1 pound (500 g) canadian ricotta cheese (light or regular)
  • 1/4 Cups (50 ml) chopped fresh basil or parsley
  • salt and pepper
  • 1/4 Cups (50 ml) all-purpose flour
  • 1 1/2 Cups (500 ml) 10% half-and-half cream1 1/2 cups (375 ml) water
  • 2 Cups (500 ml) tomato pasta sauce
  • 1/2 Cups (125 ml) grated canadian parmesan cheese, divided
  • 16 oven-ready lasagna noodles
  • 11 Cup (250 ml) shredded canadian mozzarella or provolone cheese
    • Directions
  • 1.

    In a large pot of boiling water, blanch asparagus for 1 min. Drain and rinse under cold water. Drain well; set aside.

  • 2.

    Preheat oven to 375°F (190°C). Butter a 13 x 9-inch (3 L) glass baking dish.

  • 3.

    In a bowl, combine egg, Canadian ricotta, basil and a pinch of salt and pepper.

  • 4.

    In a saucepan, combine cream and water; whisk in flour, 1/2 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Cook over medium heat, whisking constantly, for 10 to 15 min or until bubbling and thickened. Remove from heat; whisk in pasta sauce and half of the Canadian Parmesan.

  • 5.

    Spread 1 cup (250 mL) of sauce in bottom of dish; top with 4 noodles, trimming to fit. Spread with 1/3 of the sauce then 1/3 of asparagus. Top with 4 noodles; spread with ricotta mixture. Repeat layers with remaining noodles, sauce and asparagus.

  • 6.

    Cover with foil and bake for 45 min or until sauce is bubbling.

  • 7.

    Uncover; sprinkle with Canadian mozzarella and remaining Parmesan. Bake for 20 min or until noodles are tender and top is browned.

  • 8.

    Let stand for 10 min before serving.

    • Spring Asparagus Lasagna
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