Asparagus Lasagna

Recipe courtesy Giada De Laurentiis

Show: Everyday ItalianEpisode: Dining In, With Style

Rated: 4 stars out of 5Rate itRead users' reviews (56)

RECIPE
COMMENTS & REVIEWS(56)

Cook Time:
25 min
Level:
Easy
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: --
Cook: 25 min
Total:: 50 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound 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 freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

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 by 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. 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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Turkey Lasagna

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 18

View all 18 Italian Collections

Comments & Reviews

recipe Asparagus Lasagna
null null, null 03-19-2010
Flag

asparagus lasagne
Rated: 5 stars out of 5

Made this today and it was a little time consuming. Should have done some of my chopping and grating earlier in the day. My... husband really like it but said it needed some lemon so the idea of zest in the ricotta someone suggested is a good idea. I might have added twice the amount of pancetta and put some bechamel on top. Good grief--there I go make it more time consuming. All in all, it was great just like it was.Read more
recipe Asparagus Lasagna
TIM Toledo, OH 03-07-2010
Flag

Excellent
Rated: 5 stars out of 5

The only change I made was to leave out the bacon.
recipe Asparagus Lasagna
Maria Havre De Grace, MD 01-07-2010
Flag

amazing!
Rated: 5 stars out of 5

In attempt to make this recipe somewhat healthier, I made a few adjustments: For the filling, I also only used 2 bunches of... asparagus (4 would have been way too much),added some mushroom, substituted lowfat ricotta, and browned some ground turkey in some spices instead of using pancetta. I used whole wheat lasagna sheet and threw 2 cloves of garlic into the pesto because a Greek must always throw in extra garlic :) Absolutely incredible with a simple side salad.Read more
recipe Asparagus Lasagna
Sheila Battlefield, MO 12-03-2009
Flag

Wonderful!
Rated: 5 stars out of 5

My husband and I both loved this lasagna. To save money I substituted bacon for proscuitto and I didn't think it needed more... than 2 bundles of asparagus. It was wonderful and did not need any marinara, it was perfect without it. Even though it a little bit of a lengthy cleanup afterwards, it's worth the effort for a nice dinner, double it and freeze one or have leftovers for a couple days. Read more
recipe Asparagus Lasagna
amy bristow, VA 11-20-2009
Flag

Perfect with a little tweaking
Rated: 4 stars out of 5

I never follow recipes exactly and the outcome was delicious! Use 2 bunches - not 4 - it is more than enough asparagus.... Also, use 1 jar of sun-dried tomatoes and add 1 can of crushed tomatoes (for moisture). These suggestions will save you at least $10. Enjoy! [FYI, add the pancetta back in to the asparagus mixture.]Read more
recipe Asparagus Lasagna
J L Grand Prairie, TX 10-03-2009
Flag

Wellll
Rated: 3 stars out of 5

Expensive and time consuming. That would be OK,but my son said: "It tastes like it came from a really expensive... restaurant,but you wished you had ordered something else."Read more