Best Asparagus Pesto Lasagna Recipes

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ASPARAGUS LASAGNA - GIADA DE LAURENTIIS



Asparagus Lasagna - Giada De Laurentiis image

I think this lasagna is wonderful! I absolutely love asparagus, and the taste of it with the sundried tomato/basil mixture is delicious! This is anything but your traditional lasagna! I made it without the pancetta and it was delish, but I am sure would be even better with it!

Provided by Lakerdog2

Categories     Pork

Time 40m

Yield 1 lasagna, 6-8 serving(s)

Number Of Ingredients 16

9 lasagna noodles (fresh or dried)
1 teaspoon olive oil, plus
1 tablespoon olive oil, divided
2 (8 1/2 ounce) jars sun-dried tomatoes, drained
1 1/2 cups fresh basil leaves
1/2 cup grated parmesan cheese, plus
3/4 cup grated parmesan cheese
1/4 lb pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15 ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
  • In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
  • In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
  • Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

Nutrition Facts : Calories 804.2, Fat 34.1, SaturatedFat 17.9, Cholesterol 94.2, Sodium 2770.8, Carbohydrate 90.4, Fiber 18.2, Sugar 36.8, Protein 48.4

ASPARAGUS LASAGNA



Asparagus Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches 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 butter

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
  • In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
  • In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
  • Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

ASPARAGUS LASAGNA



Asparagus Lasagna image

Make and share this Asparagus Lasagna recipe from Food.com.

Provided by Kathy

Categories     Lunch/Snacks

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs fresh asparagus, pencil thin, plus
2 tablespoons olive oil
salt, to taste
1/4 cup butter
1/4 cup flour
1/2 cup water
1 1/2 cups chicken broth
2 cups shredded mozzarella cheese
1 tablespoon finely grated lemon zest
16 ounces lasagna noodles
1 2/3 cups grated parmesan cheese
1 cup whipping cream

Steps:

  • Cook lasagna noodles and drain.
  • Heat oven to 500°F.
  • Cut off about 1" at the end of the asparagus stalks and discard.
  • Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
  • Roast 5-10 minutes.
  • Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
  • Reduce oven to 400°F.
  • In a large pot, melt butter over medium heat.
  • Add flour and stir for about 2-3 minutes.
  • Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
  • Cook about 5 minutes.
  • Add mozzarella and lemon zest, stirring until the mixture is smooth.
  • Butter a 13 x 9 baking pan.
  • Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
  • Repeat, then put on the top layer of noodles.
  • In a small bowl combine cream and a dash of salt.
  • Whip until soft peaks form then spoon over noodles.
  • Sprinkle with remaining 2/3 cup parmesan cheese.
  • Bake 30 minutes.

VEGGIE PESTO LASAGNA



Veggie Pesto Lasagna image

Provided by Patrick and Gina Neely : Food Network

Time 1h50m

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons olive oil
1/2 yellow onion, finely chopped
2 cloves garlic, finely chopped
1 yellow squash, diced
1 zucchini, diced
Kosher salt and freshly ground pepper
Pinch of red pepper flakes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can tomato sauce
Pinch of sugar, optional
1 (15-ounce) container part-skim ricotta cheese
1 (16-ounce) bag frozen chopped spinach, thawed and squeezed dry
7 ounces store-bought pesto
1 box no-boil lasagna noodles
2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan
Fresh basil, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the yellow squash and zucchini and cook, stirring, for 4 to 5 minutes more. Season with salt, pepper and red pepper flakes. Stir in the crushed tomatoes and tomato sauce; bring to a simmer. Cook, stirring occasionally, about 20 minutes. Add salt, pepper and a pinch of sugar, if necessary.
  • In a large bowl, mix together the ricotta cheese, spinach, pesto and season with pepper.
  • Grease the bottom and sides of your lasagna dish with butter. Spread a little of the tomato sauce on the bottom of the pan. Lay 4 noodles across the bottom of the baking dish, overlapping by 1/2-inch. Spread 1/3 of the ricotta and pesto mixture evenly on top. Sprinkle with about a 1/2 cup mozzarella cheese. Ladle about 1 cup of sauce on top. Repeat layering in the same order. Layer the top layer of noodles and drizzle with the remaining sauce, then sprinkle with the Parmesan and remaining mozzarella. Cover with foil and bake in the center of the oven until the sauce is bubbling around the edges, about 40 minutes. Uncover and bake 5 minutes more. Let stand 10 minutes before slicing.

LASAGNA AL PESTO GENOVESE



Lasagna al Pesto Genovese image

Provided by Food Network

Categories     main-dish

Time 2h45m

Yield 6 to 8 servings

Number Of Ingredients 16

1 quart plus 1 cup whole milk
2 ounces butter
1 1/2 ounces all-purpose flour
1 teaspoon kosher salt
1/4 teaspoon grated nutmeg
1 tablespoon unsalted butter, melted
8 ounces pesto Genovese, such as Broders'
1 teaspoon kosher salt
1 pound 8 ounces fresh egg pasta sheets (about 9 sheets), such as Broders'
1 bunch asparagus, chopped
1 pound low-moisture whole milk mozzarella, shredded
8 ounces Pecorino-Romano, finely grated
2 ounces fresh basil, chopped
2 ounces pine nuts, lightly toasted
4 ounces croutons, blended fine in a food processor
Alfredo sauce, such as Broders', for serving

Steps:

  • For the besciamella sauce: Heat milk in a saucepan over medium heat, stirring occasionally with a whisk to avoid scorching. Meanwhile, dice the butter and begin to melt it over medium heat in a separate saucepan. In a small bowl, combine the flour, salt and nutmeg. When butter has fully melted and has stopped bubbling, whisk the flour mixture thoroughly into the melted butter. Allow this flour mixture to simmer, stirring frequently, for about 5 minutes. When the milk is steaming and looks like it is about to simmer, quickly add all of the flour roux to the hot milk while stirring vigorously with the whisk. (The whisking will allow the roux to fully incorporate into the milk and you will start to see it thickening.) Bring to a full rolling boil, whisking constantly, to thicken the milk and flour mixture. Transfer mixture to a bowl or casserole dish to fully cool down in your refrigerator.
  • For the lasagna: Preheat the oven to 375 degrees F. Butter a 9-by-13-inch glass baking dish.
  • In a bowl, combine the besciamella sauce with the pesto Genovese and salt. Begin assembling the lasagna by laying a sheet of raw fresh pasta down in the greased baking dish (cut and piece together the pasta if necessary to fit your vessel). Next, pour a half cup of the sauce mixture onto the pasta. Using a spatula or desired utensil, spread the sauce evenly, making sure to get it to the edges and in the corners of the dish. Sprinkle over the sauce layer a handful of asparagus, handful of mozzarella, light handful of pecorino, light handful of basil. (Keep in mind, there are 7 layers with these ingredients, so use sparingly on each layer; the pine nuts will be distributed on 2 layers of your choosing, as they are not needed on each layer.) For the 8th and final layer, begin by laying the rest of your pasta on top of the 7th layer, then spread the rest of your sauce on top of the pasta, and sprinkle the rest of your mozzarella on the sauce. Finish the assembly by evenly sprinkling the crouton crumbs on top of the mozzarella. Cover the dish well with foil to trap in moisture to allow the raw pasta to cook.
  • Bake, covered, for 30 minutes, then uncover the lasagna and bake until the lasagna has crisped and browned to your liking, another 15 to 30 minutes. Remove from oven and serve with warm alfredo sauce or as desired.

3-CHEESE ASPARAGUS LASAGNA



3-Cheese Asparagus Lasagna image

This is a GREAT recipe for celebrating the arrival of spring! The lemon makes it light and fresh-tasting and the flavor is so good...you won't even miss the meat! (Recipe was adapted from Canadian Living Magazine)

Provided by MMers

Categories     One Dish Meal

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

4 lbs asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 ounces cream cheese
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

Steps:

  • Bend asparagus spears gently to snap off tough end.
  • Cut tender parts into 1" pieces.
  • Wash under cold running water.
  • Shake off excess water and place in microwaveable container.
  • Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
  • Drain and rinse under cold water, drain again.
  • Set aside 1 1/2 cups asparagus tips.
  • In saucepan, melt butter over medium heat.
  • Gradually whisk in flour and cook, stirring constantly, for 1 minute.
  • Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
  • Remove from heat.
  • Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
  • Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
  • Place 3 noodles in a 13x9 baking dish.
  • Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
  • Repeat layers 3 more times then top with final layer of noodles and sauce.
  • Sprinkle with Parmesan cheese.
  • Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
  • Sprinkle reserved asparagus tips over top.
  • Bake for an additional 5 minutes.
  • Let sit for 10 minutes before serving.

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