4 bunches asparagus, trimmed and cut into 1 inch pieces
1 - 15 oz container of whole milk ricotta cheese
1 t. salt
1/2 t. black pepper
2 c. shredded mozzarella cheese
2 T. butter
Cook the pasta in water and 1t. olive oil until al dente.
In food processor, combine sun-dried tomatoes and basil.
Stir in 1/2 c. parmesean cheese.
In large skillet, brown the pancetta until crisp and drain. Add 1T olive oil, onion, and garlic and cook until tender. Add asparagus and cook until tender (about 4 min). Transfer to mixture to a large bowl. Add the ricotta, salt and pepper and stir to combine.
In a 9x13 baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the dish. Place some lasagna sheets, then half the asparagus mixture. Next sprinkle some mozzarella cheese and some of the parmesan cheese. Repeat. End with lasagna sheets, sun-dried tomatoes, mozarella and parmesan cheese. Dot the top with butter.
Bake at 350 for about 25 min. or until warm and all cheese is melted.
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