Asparagus And Pesto Lasagna Recipes

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.

Steps:

• Preheat the oven to 350 degrees F.
• Butter a 13 by 9 by 4 baking dish and add a thin layer of besciamella (bechamel sauce). Cover with a layer of lasagna noodles, and then another thin layer of besciamella. Gently spread about 4 tablespoons pesto across the surface, and then top with about 2 tablespoons Parmesan. Repeat until you finish layering the lasagne. Top with a final layer of noodles and spread a final very thin layer besciamella, pesto, Parmesan cheese and a little butter to help the cheese crisp-up when cooked in the oven.
• Cook the lasagne for about 30 minutes. Serve dressed with some Parmesan and a drop of extra-virgin olive oil.
• Fresh Pesto: Combine the basil leaves, pine nuts, garlic, and olive oil in a mortar and pestle and pound until paste forms. Add the Parmesan cheese, Pecorino cheese, salt and pepper and stir until smooth.
• Keep the pesto in the refrigerator until you're ready to use it.
• Mix the pasta and the pesto...serve garnished with some grated Parmesan (just a touch), fresh ground pepper and a sprinkle of olive oil.
• Besciamella: Melt the 1/2 cup butter in a pan over medium heat. Stir in the flour with a wooden spoon. Cook's Note: This is an important moment, as you have to slowly toast the flour without burning it. This will help you lose the floury taste.
• Warm up the milk and gradually ladle into the pot with the butter-flour mixture, whisking constantly while bringing the mixture to a boil. Reduce the heat, and simmer for about 15 minutes. Season the sauce with freshly grated nutmeg, salt, and pepper.

Steps:

• Preheat oven to 350 degrees.
• Prepare asparagus by removing the tips, reserving, and chopping the stalks into 1/2 inch pieces.
• Whisk together in a sauce pan flour and 1/2 c milk.
• Whisk in remaining milk, slowly bringing to a boil.
• Boil 1 minute, or until thickened.
• Stir in pesto, parmesan, salt and pepper.
• Reserve 1 cup.
• Heat oil in skillet.
• Add chopped asparagus and saute 5 minutes.
• Add garlic, cook 1 minute more.
• Add salt and pepper.
• Grease a 13 x 9 pan.
• Cover bottom with a layer of lasagna.
• Layer with 1/2 of the cooked asparagus, 3/4 c of mozzarella, and 1/2 of sauce.
• Repeat.
• Top with a layer of lasagna, then with reserved sauce.
• Arrange asparagus tips over top and sprinkle with remaining cheese.
• Bake, uncovered, 35-40 minutes.
• Cool 10 minutes before serving.

Steps:

• Preheat oven 350°F.
• Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk remaining milk.
• Bring to a boil over medium heat, whisking constantly and boil 1 minute or until thickened remove from heat. Stir in pesto, parmesan, salt and pepper. Reserve 1 cup white sauce.
• Warm oil in non-stick skillet over medium-high heat. Add chopped asparagus (not tips) and cook stirring often, 5 minutes or until tender.
• Add garlic to skillet. Cook, stirring 1 minute. Add salt and pepper to taste. Remove from heat.
• Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly; layer with half cooked asparagus, 3/4 cup Fontina and half sauce. Add another layer of pasta, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noddles and with reserved cup of sauce. Arrange reserved asparagus tips on top and sprinkle with remaining Fontina.
• Bake, uncovered 35-40 minutes or until golden.
• Let stand 10 minutes and then serve with grated cheeses.

Steps:

• Preheat oven to 400°F.
• Mix pesto with garlic and oil and toss with asparagus on a baking sheet.
• Season to taste with salt and pepper.
• Roast in a preheated oven for 10-12 minutes or until done to your.
• liking.
• Sprinkle with freshly grated parmesan cheese and serve hot.

Steps:

• Combine first 5 ingredients in a food processor and blend (If too thick, add water or more olive oil).
• Season with salt and set aside.
• Sauté asparagus in olive oil over high heat for 4 minutes.
• Add garlic, cook 1 minute, and season with salt and pepper.
• Remove from heat.
• Preheat oven to 375°.
• Grease a small loaf pan (about 4" x 8") with butter.
• Combine mascarpone and pesto.
• Cut pasta to fit dish and place enough noodles in pan to cover bottom; top with 1/3 cup fontina cheese, 1/3 of the asparagus, and 1/3 of the pesto mixture; then sprinkle with Parmesan.
• Repeat layering two more times with remaining ingredients.
• Cover with foil and bake 25 minutes.
• Discard foil and continue baking 10 additional minutes.
• Remove from oven and allow to cool slightly before serving.