Roasted Asparagus Lasagna With Fortina Cheesse

Name: Roasted Asparagus Lasagna With Fortina Cheesse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half.; 1 lg vidalia or sweet onion, peeled, cut in half, and thinly sliced.; 3T extra-virgin olive oil; 2T unsalted butter; 1/4c fresh-squeezed lemon juice; 2tsp grated lemon peel; Salt; Coarsely ground black pepper; 3 fresh savory sprigs, leaves chopped; 2fresh tarragon sprigs, leaves chopped; For the parmigiano sauce:; 1c freshly grated parmigiano-reggiano cheese; 2c heavy cream; Freshly grated nutmeg; 3T fresh chives, finely chopped; 1lb fresh or dry lasagna noodles; 1/2 lb gratee fontina cheese 1/2lb grated mozzarella cheese

Servings: persons

2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half.
1 lg vidalia or sweet onion, peeled, cut in half, and thinly sliced.
3T extra-virgin olive oil
2T unsalted butter
1/4c fresh-squeezed lemon juice
2tsp grated lemon peel
Salt
Coarsely ground black pepper
3 fresh savory sprigs, leaves chopped
2fresh tarragon sprigs, leaves chopped
For the parmigiano sauce:
1c freshly grated parmigiano-reggiano cheese
2c heavy cream
Freshly grated nutmeg
3T fresh chives, finely chopped
1lb fresh or dry lasagna noodles
1/2 lb gratee fontina cheese 1/2lb grated mozzarella cheese

1
Preheat to 450.Place the asparagus and onions on a large baking sheet. Drizzle with olive oil and dot with butter.Sprinkle lemon juice and zest on top, season with salt and coarsely ground black pepper. Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.Bake until soft and just starting to brown, about 20 minutes.
2
When the vegetables are tender and aromatic,remove them from the oven and sprinkle with savory and tarragon. Toss to combine the heat of the vegetables will wilt and concentrate the flavors of the herbs.
3
Lower the oven to 425. In a small saucepan, stir the parmigiano cheese into the cream and mix well. Simmer gently over low heat until the cheese is melted and the sauce is fairly smooth(there will be a slight graininess to the sauce because of the texture of the cheese). Season with nutmeg,pepper and a pinch of salt.Add the chives and stir. If using fresh pasta, cook the lasagna sheets in a large pot of boling, salted water until tender, about 2 minutes. If using dry noodles, cook them accordng to the package directions. Drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
4
To Assemble:
5
Lightly coat an 8-by-8 baking dish with olive oil. Layer the botom with pasta, and follow with a layer of asparagus and onion and a thin layer of grated fontina and mozzarella cheese. Season lightly. Add another layer of pasta, and top with more asparagus, half of the parmigiano cream sauce,and another thin layer of fontina and mozzarella cheeses. Repeat until you use up the ingredients, except the parmigiano cream,ending with a layer of pasta. Pour the remaining parmigiano cream on top letting it run down the sides a bit.
6
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the top is golden and bubbling, about an additional 15-20 minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 6

2328

kcal

Calories

190

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half., 1 lg vidalia or sweet onion, peeled, cut in half, and thinly sliced., 3T extra-virgin olive oil, 2T unsalted butter, and more.

Yes, Roasted Asparagus Lasagna With Fortina Cheesse 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.

That's it — enjoy your meal!