Asparagus Lasagna - Giada De Laurentiis Recipe

Name: Asparagus Lasagna - Giada De Laurentiis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
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.
4
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.

1285

kcal

Calories

Fat

202

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Asparagus Lasagna - Giada De Laurentiis falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus Lasagna - Giada De Laurentiis

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