Spring Lasagna With Carrots, Peas, And Asparagus

Name: Spring Lasagna With Carrots, Peas, And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Tomato and Vegetable Sauce; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 2 medium onions, chopped; 4 garlic cloves, minced; 1 (28 ounce) can whole tomatoes, snipped to pieces in the can with kitchen shears; 1 (16 ounce) bag frozen peas and carrots, thawed; 2 tablespoons fresh thyme, chopped; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon grated nutmeg; Cheese Filling; 32 ounces ricotta cheese (regular or lowfat, do not use fat free); 2 large eggs, at room temperature; 1/2 teaspoon finely grated lemon zest; Noodles; 9 no-boil lasagna noodles; 1 lb pencil-thin asparagus spear

Servings: persons

Tomato and Vegetable Sauce
3 tablespoons unsalted butter
2 tablespoons olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 (28 ounce) can whole tomatoes, snipped to pieces in the can with kitchen shears
1 (16 ounce) bag frozen peas and carrots, thawed
2 tablespoons fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon grated nutmeg
Cheese Filling
32 ounces ricotta cheese (regular or lowfat, do not use fat free)
2 large eggs, at room temperature
1/2 teaspoon finely grated lemon zest
Noodles
9 no-boil lasagna noodles
1 lb pencil-thin asparagus spear

1
Position oven rack in center of oven; preheat oven to 350u00b0.
2
Make the sauce: heat a large pan over medium heat, add in butter and olive oil; when butter has almost melted, add the onion; cook, stirring often, until translucent, about 3 minutes.
3
Add in garlic; cook, stirring constantly, until aromatic, about 15 seconds.
4
Pour in the tomatoes and their juice along with the peas and carrots; stir well and bring mixture to a simmer.
5
Stir in the thyme, salt, pepper, and nutmeg; simmer just to blend the flavors and boil off a lot of the liquid, about 10 minutes.
6
You don't want sauce as thick as ragu-more like a loose tomato sauce but beware of a watery sauce.
7
Remove pan from heat and set aside.
8
Cheese filling: whisk the ricotta, eggs, and lemon zest in a big bowl; do not beat-the ricotta should not turn watery.
9
Prepare asparagus: trim off any beige or woody ends; shave off the outer skin to ensure that the spears will be tender after they are baked.
10
If you asparagus is not pencil thin, shave down the spears with a vegetable peeler.
11
Assemble the lasagna in a 13 x 9 inch baking pan as follows: 1 cup tomato sauce spread across the bottom of the pan; 3 no-boil noodles; 1 1/2 cups tomato sauce; half the cheese filling (use a rubber spatula to spread it evenly); half the asparagus spears (lay them tip to root in alternating directions); 3 more no-boil noodles; 1 1/2 cups tomato sauce, the remaining cheese filling, the remaining asparagus spears, the remaining noodles, and finally the remaining tomato sauce.
12
Cover pan with a layer of parchment paper, then a layer of foil.
13
Bake for 35 minutes, then uncover the pan and continue baking until bubbling and gooey, about 10 minutes.
14
Let rest for 5-10 minutes before serving.

1653

kcal

Calories

Fat

220

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.

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 18 ingredients. The key ingredients include: Tomato and Vegetable Sauce, 3 tablespoons unsalted butter, 2 tablespoons olive oil, 2 medium onions, chopped, and more.

Yes, Spring Lasagna With Carrots, Peas, And Asparagus 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!