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Asparagus Lasagna
Bake in 9" x 13" pan
Ingredients
- 3 1/2 - 4 lbs. asparagus
- 1/4 lb. butter
- 5/8 c. flour
- 1/4 c. olive oil
- 2 c. onions, diced
- 8 c. mushrooms, sliced
- 1/4 tsp. thyme
- 2 bay leaves
- 2 tsp. salt
- 1 tsp. white pepper
- 1/4 c. Parmesan cheese
- 1 qt. milk
- 1 qt. water
- 2 lbs. Ricotta cheese
- 2 eggs
- 2 Tbs. olive oil
- 4 oz. spinach
- 1/4 c. Parmesan cheese
- 8 oz. Mozzarella cheese shredded
- 15 Lasagna sheets, no boil, or enough for 3 layers
Method
- Wash asparagus. Trim any fibrous pieces from bottom. Cut off tips
and reserve for top of lasagna. Cut remaining asparagus into 1/2" pieces,
toss with 2 Tbs. olive oil and roast in oven for 15 minutes.
- Heat 2 Tbs. olive oil in sauté pan and brown onions. Add mushroom and cook until soft.
- Take roasted asparagus and add to water with the thyme, bay leaves, salt and pepper. Bring to a boil and cook until soft.
- In a separate pan melt the butter and add the flour to make a roux. Cook over low heat for 5 mins. making sure not to burn the roux.
- Drain the asparagus, reserving the water. Remove the bay leaves.
Add 1/4 c. of the reserved liquid back to the drained asparagus and purée in blender or food processor. Add remaining reserved water back to puréed asparagus.
- Slowly incorporate the roux into the asparagus liquid and bring to a boil. Add the milk, lower to a simmer and stir sauce until it thickens.
- Heat 2 Tbs. olive oil, add spinach and sautée until it wilts. Mix spinach with ricotta cheese, eggs, Parmesan cheese and 1/2 tsp each salt and pepper.
To Assemble Lasagna
- Add 1 1/2 c. sauce to pan. Place 5 pasta sheets in pan and cover with 1/2 c. sauce, add 1/2 of the prepared ricotta filling, onions and mushrooms, roasted asparagus and 1/2 c. Mozzarella cheese.
- Start next layer with 5 pasta sheets followed by 1 1/2 c. sauce and the remaining ricotta, asparagus, onions, mushrooms and mozzarella.
- For final layer, use last 5 pasta sheets and poor over remaining sauce.
- Toss asparagus tips with 2 Tbs. olive oil and place on top of lasagna. Cover with parchment paper and foil.
- Bake in 350° F oven until lasagna reaches 140° F. Remove paper and foil and bake an additional 8 mins.
- Serve any remaining sauce with lasagna. Enjoy!
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