Asparagus Lasagna

Name: Asparagus Lasagna
Yield: 6 to 8 servings
Ingredients: 1 tablespoon plus 1 teaspoon olive oil; 9 lasagna sheets, fresh or dried; 2 (8.5-ounce) jars sun-dried tomatoes, drained; 1 1/2 cups fresh basil leaves, packed; 1 1/4 cups freshly grated Parmesan cheese; 1/4 pound pancetta, diced; 1 medium onion, diced; 2 garlic cloves, minced; 4 bunches of asparagus, trimmed and cut into 1-inch pieces; 1 (15-ounce) container whole-milk ricotta cheese; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 2 cups shredded whole-milk mozzarella cheese; 2 tablespoons unsalted butter, cut into small pieces

December 9, 2011

If you find regular lasagna with a tomato sauce too heavy for summer meals, this is a great alternative, and it’s a real stunner on the plate. A sun-dried tomato pesto is layered between the pasta and vegetables, adding a bit of sweetness to the dish.

Recipe notes

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