Lasagna is always a popular dish to feed a large group. The light rosé sauce and bounty of spring asparagus give this version a fresh twist.
- 2 1/4 lbs (1 Kg) asparagus, trimmed and cut into pieces
- 1 egg, beaten
- 1 lb (450 g) light or regular ricotta cheese
- 1/4 cup (60 mL) fresh basil or
- fresh parsley, chopped
- Salt and pepper, to taste
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) 10 % cream
- 1 1/2 cups (375 mL) water
- 2 cups (500 mL) tomato pasta sauce
- 1/2 cup (125 mL) grated parmesan cheese
- 16 oven-ready lasagna pasta
- 1 cup (250 mL) mozzarella or
- provolone cheese, shredded
- In a large pot of boiling water, blanch asparagus for 3 min. Drain and rinse under cold water. Drain well; set aside.
- Preheat oven to 375 °F (190 °C). Butter a 13 x 9-inch (33 x 23 cm) glass baking dish.
- In a bowl, combine egg, ricotta, basil and a pinch of salt and pepper. In a saucepan, combine cream and water; whisk in flour, 1/2 tsp (1 mL) salt and 1/4 tsp (1 mL) pepper. Cook over medium heat, whisking constantly, for 10 to 15 min or until bubbling and thickened. Remove from heat; whisk in pasta sauce and half of the Parmesan.
- Spread 1 cup (250 mL) of sauce in bottom of dish; top with 4 pasta, trimming to fit. Spread with 1/3 of the sauce then 1/3 of asparagus. Top with 4 lasagna ; spread with ricotta mixture. Repeat layers with remaining pasta, sauce and asparagus. Cover with foil and bake for 45 min or until sauce is bubbling. Uncover; sprinkle with mozzarella and remaining Parmesan. Bake for 20 min or until noodles are tender and top is golden. Let stand for 10 min before serving.
The lasagna can be baked, cooled, covered and refrigerated for up to 2 days. Reheat, covered, in a 350 °F (180 °C) oven for about 1 hour, uncovering for the last 10 min.
Recipe and photo courtesy Dairy Farmers of Canada.