Asparagus Lasagna
(Serves 4)
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2 pounds asparagus
2 tablespoons olive oil
9 dried lasagna noodles
4 tablespoons unsalted butter
4 tablesponns all-purpose flour
1 cup chicken broth
6 ounces ricotta cheese
Pinch of grated nutmeg
Salt and pepper to taste
3/4 cup grated Parmesan cheese
2 tablespoons olive oil
9 dried lasagna noodles
4 tablespoons unsalted butter
4 tablesponns all-purpose flour
1 cup chicken broth
6 ounces ricotta cheese
Pinch of grated nutmeg
Salt and pepper to taste
3/4 cup grated Parmesan cheese
Cook the spears on a stove top grill, 5-10 minutes, depending on their thickness.
Cut the ends off each asparagus spear. Coat the spears well with olive oil.
Asparagus should be crisp-tender. Cut into 1/2-inch lengths and allow to cool.
Cook the lasagna noodles, drain, rinse, and set aside.
In a saucepan, melt the butter and then add the flour.
Cook over low heat about 3 minutes until smooth.
Stir in the broth and simmer for 5 minutes, whisking constantly.
Remove form the heat, whisk in the ricotta and nutmeg until the sauce is smooth.
Salt and pepper to taste.
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan.
Spread a small amount of the sauce in the bottom on the pan.
Spread 3 lasagna noodles over.
Layer with 1/3 of the asparagus tips, 1/3 of the sauce and 1/3 of the Parmesan.
Repeat layers 2 more times.
Bake the lasagna for 30-40 minutes or until golden and bubbly.
Let stand for 10 minutes before serving.
Cut the ends off each asparagus spear. Coat the spears well with olive oil.
Asparagus should be crisp-tender. Cut into 1/2-inch lengths and allow to cool.
Cook the lasagna noodles, drain, rinse, and set aside.
In a saucepan, melt the butter and then add the flour.
Cook over low heat about 3 minutes until smooth.
Stir in the broth and simmer for 5 minutes, whisking constantly.
Remove form the heat, whisk in the ricotta and nutmeg until the sauce is smooth.
Salt and pepper to taste.
Preheat oven to 350 degrees F.
Butter an 8-inch square baking pan.
Spread a small amount of the sauce in the bottom on the pan.
Spread 3 lasagna noodles over.
Layer with 1/3 of the asparagus tips, 1/3 of the sauce and 1/3 of the Parmesan.
Repeat layers 2 more times.
Bake the lasagna for 30-40 minutes or until golden and bubbly.
Let stand for 10 minutes before serving.
