RCI-ND.002.0156.001
Vegetarian Lasagna
Vegetarian Lasagna has beautiful colours and is a nice alternative to meat.
Prep15 min
Cook25 min
Total40 min
Servings4
Difficultyadvanced
Ingredients
- plus 1 tsp olive oil1 tbsp
- lasagna sheets9 unitfresh or dried
- (8.5 oz) jars sun dried tomatoes2 jarsdrained
- .5 cups fresh basil leaves1 unitpacked
- 1 1/4 cups
- pancetta1/4 pounddried
- onion1 mediumdiced
- garlic cloves2 unitminced
- of asparagus4 bunchestrimmed and cut into 1" pieces
- (15 oz) container whole milk ricotta cheese1 unit
- 1 tsp
- 1/2 tsp
- shredded whole milk mozzarella cheese2 cups
- unsalted butter2 tbspcut into small pieces
Method
1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil for cooking the lasagna sheets.
2
Heat 1 tbsp plus 1 tsp olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3–4 minutes until softened, then add the minced garlic and cook for 1 minute more until fragrant.
3
Add the trimmed asparagus pieces to the skillet and sauté for 4–5 minutes until tender-crisp. Stir in the drained sun-dried tomatoes and cook for 1 minute to warm through.
4
Remove the skillet from heat and chop the pancetta finely, then stir it into the vegetable mixture. Let cool slightly, then fold in the packed fresh basil leaves.
5
In a medium bowl, combine the ricotta cheese, 1 1/4 cups grated Parmesan cheese, salt, and freshly ground black pepper until well mixed.
6
Cook the lasagna sheets in the boiling salted water according to package directions until just tender (usually 2–3 minutes for fresh sheets, 8–10 minutes for dried). Drain and lay flat on a clean kitchen towel.
7
Spread a thin layer of the ricotta mixture on the bottom of a 9×13 inch baking dish. Arrange 3 lasagna sheets over the ricotta layer, overlapping slightly.
8
Spread half of the remaining ricotta mixture over the lasagna sheets, then distribute half of the asparagus and sun-dried tomato mixture over it. Sprinkle 2/3 cup of the shredded mozzarella cheese over the vegetables.
9
Layer 3 more lasagna sheets over the mozzarella, then repeat with the remaining ricotta mixture and the remaining asparagus-tomato mixture. Top with the final 3 lasagna sheets.
10
Sprinkle the remaining 1 1/3 cups shredded mozzarella cheese over the top layer of pasta. Dot with the 2 tbsp butter cut into small pieces, distributing it evenly across the surface.
11
Cover the baking dish loosely with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbling at the edges and the top is lightly golden.
35 minutes
12
Remove from the oven and let rest for 5 minutes before serving, allowing the layers to set and making portioning easier.