Filed Under: asparagus recipe, homemade lasagna, italian, lasagna recipe, spring recipe

Asparagus Lasagna

Light and airy ricotta cheese teams up with fresh asparagus for a lovely homemade lasagna you'll love.

April 8th, 2012

Recipe courtesy of All You Need is Cheese

Prep Time
45 minutes
Cook Time
65 minutes
  • 2 pounds (1 kg) asparagus, trimmed and cut into pieces
  • 1 egg, beaten
  • 1 pound (500 g) Canadian ricotta cheese (light or regular)
  • 1/4 cups (50 mL) chopped fresh basil or parsley
  • Salt and pepper
  • 1/4 cup (50 mL) all-purpose flour
  • 1-1/2 cups (500 mL) 10% half-and-half cream
  • 1-1/2 cups (375 mL) water
  • 2 cups (500 mL) tomato pasta sauce
  • 1/2 cup (125 mL) grated Canadian Parmesan cheese, divided
  • 16 oven-ready lasagna noodles
  • 1 cup (250 mL) shredded Canadian mozzarella or provolone cheese
  1. In a large pot of boiling water, blanch asparagus for 1 min. Drain and rinse under cold water. Drain well; set aside.

  2. Preheat oven to 375°F (190°C). Butter a 13- x 9-inch (3 L) glass baking dish.

  3. In a bowl, combine egg, Canadian ricotta, basil and a pinch of salt and pepper.

  4. 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.

  5. 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.

  6. Cover with foil and bake for 45 minutes or until sauce is bubbling.

  7. Uncover; sprinkle with Canadian mozzarella and remaining Parmesan. Bake for 20 minutes or until noodles are tender and top is browned.

  8. Let stand for 10 minutes before serving.

Asparagus Lasagna

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