Asparagus Lasagna – Giada De Laurentiis

May 10, 2023May 10, 20230 11
Asparagus Lasagna - Giada De Laurentiis
in Pasta

Prep

30 min

Cook

1 hr 5 min

Ready In

1 hr 35 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

9 lasagna noodles ( fresh or dried )
1 teaspoon olive oil , plus
1 tablespoon olive oil , divided
2 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 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

Nutrision Information

Servings Per Recipe
8
Calories
585
Sugar
8g
Fat
36g
Asparagus Lasagna is a twist on the classic Italian dish that incorporates the nutritious green vegetable. The lasagna noodles are layered with a flavorful tomato-basil sauce, creamy ricotta cheese, tender-crisp asparagus, and salty pancetta for a delicious and hearty meal. This recipe was created by celebrity chef Giada De Laurentiis, and is perfect for a cozy night in or a special occasion dinner with friends and family.

Instructions

1.Preheat the oven to 375 degrees F (190 degrees C).
2.Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package instructions, just until al dente. Drain and toss with 1 teaspoon of olive oil to prevent sticking.
3.In a food processor, pulse the sun-dried tomatoes, basil leaves, 1/2 cup of grated parmesan cheese, and 1 tablespoon of olive oil until blended. Set aside.
4.In a large skillet, cook the pancetta over medium heat until crispy, about 6-8 minutes. Remove the pancetta with a slotted spoon and set aside. Reserve the rendered fat in the skillet.
5.In the same skillet, heat the rendered fat over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for an additional minute. Add the asparagus and cook until tender-crisp, about 5-6 minutes. Season with salt and pepper.
6.In a medium bowl, stir together the ricotta cheese, 3/4 cup grated parmesan cheese, salt, and pepper.
7.In a 13x9 inch baking dish, spread 1/3 of the tomato mixture on the bottom. Add a layer of noodles, then a layer of ricotta mixture, a layer of asparagus, and a layer of mozzarella cheese. Repeat the layers two more times, finishing with a layer of mozzarella cheese.
8.Dot the top of the lasagna with 2 tablespoons of butter. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and continue baking until the cheese is melted and bubbly, about 25-30 minutes more. Let the lasagna cool for 5-10 minutes before slicing and serving.

PROS

Asparagus is a healthy vegetable rich in nutrients such as fiber, vitamins A, C, E, and K, as well as folate and chromium.
This recipe also includes a tasty tomato-basil sauce and a layer of creamy ricotta cheese, making it a delicious and satisfying dinner option.

CONS

Lasagna can be high in calories and fat, so it should be enjoyed in moderation.
This recipe includes pancetta, which is a salty Italian bacon, and whole milk mozzarella cheese, which can be high in saturated fat.

HEALTH & BENEFITS

This recipe includes the nutritious vegetable asparagus, which contains antioxidants that may help reduce inflammation and improve heart health. The tomato-basil sauce is a good source of vitamin C, which can boost the immune system, and the ricotta cheese adds protein and calcium to the dish.

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