April 8th, 2012
Recipe courtesy of All You Need is Cheese
In a large pot of boiling water, blanch asparagus for 1 min. Drain and rinse under cold water. Drain well; set aside.
Preheat oven to 375°F (190°C). Butter a 13- x 9-inch (3 L) glass baking dish.
In a bowl, combine egg, Canadian ricotta, basil and a pinch of salt and pepper.
In a saucepan, combine cream and water; whisk in flour, ½ tsp (1 mL) salt and ¼ tsp (1 mL) pepper. Cook over medium heat, whisking constantly, for 10 to 15 minutes or until bubbling and thickened. Remove from heat; whisk in pasta sauce and half of the Canadian Parmesan.
Spread 1 cup (250 mL) of sauce in bottom of dish; top with 4 noodles, trimming to fit. Spread with ⅓ of the sauce then ⅓ of asparagus. Top with 4 noodles; spread with ricotta mixture. Repeat layers with remaining noodles, sauce and asparagus.
Cover with foil and bake for 45 minutes or until sauce is bubbling.
Uncover; sprinkle with Canadian mozzarella and remaining Parmesan. Bake for 20 minutes or until noodles are tender and top is browned.
Let stand for 10 minutes before serving.