Vegetarian Lasagna   has beautiful colours and is a nice alternative to meat.
- 1 tbsp plus 1 tsp olive oil
- 9 lasagna sheets, fresh or dried
- 2 jars (8.5 oz) jars sun dried tomatoes, drained
- 1.5 cups fresh basil leaves, packed
- 1 1/4 cups freshly grated Parmesan cheese
- 1/4 pound pancetta, dried
- 1 medium onion, diced
- 2 garlic cloves, minced
- 4 bunches of asparagus, trimmed and cut into 1" pieces
- 1 (15 oz) container whole milk ricotta cheese
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 cups shredded whole milk mozzarella cheese
- 2 tbsp unsalted butter, cut into small pieces
- Boil salted water over high heat.
- Include teaspoon of olive oil.
- Include pasta, stir.
- Achieve a firm but tender noodle by cooking dried pasta for ~8 min, fresh pasta for ~3 min.
- Rinse and drain pasta.
- Combine sun-dried tomatoes and basil in a blender/processor and mix.
- Combine, by hand, this mixture and 1/2 cup Parmesan cheese.
- In a pan, brown the pancetta, achieveing a crispy exterior.
- Remove from pan.
- Place a tbsp of olive oil in the warmed pan.
- Also include onion, garlic to cook for ~4 min.
- Include asparagus, cook until tender ~4 min.
- Add this to the previous mixture.
- Additionally include ricotta, salt and pepper by stirring.
- Warm oven to 350 degree F.
- Layer lasagna with sun-dried tomatoes, then lasagna sheet, then asparagus mixture, then 1/3 of the Parmesan, and repeat.
- The top layer should be dotted with butter.
- Bake for ~25 min.
- ↑ de laurentiis, Gaida (2008). Giada's Kitchen New Italian Favorites. Clarkson Potter/Publishders. pp. 105. ISBN 978-0-307-34659-9.
- ↑ Contaldo, Gennaro (2010). gennaro's Easy Italian. Headline Publishing Group. pp. 84. ISBN 978-0-7553-1788-2.