Zutaten für Asparagus Lasagna Giada De Laurentiis
- 1 (12 ounce) package lasagna noodles
- 1 tablespoon olive oil
- 1 cup drained sun-dried tomatoes (not packed in oil), about 2 1/2 ounces
- 1/4 cup fresh basil leaves
- 1 cup grated Parmesan cheese
- 4 ounces pancetta, diced (optional)
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 1 pound asparagus spears, trimmed and cut into 1/2-inch pieces
- 1 (15 ounce) container whole milk ricotta cheese
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups shredded mozzarella cheese
- 1 tablespoon unsalted butter
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Asparagus Lasagna Giada De Laurentiis? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Asparagus Lasagna Giada De Laurentiis
- Preheat oven to 350°F (175°C).
- Bring a large pot of salted water to a boil. Add lasagna noodles and cook according to package directions until al dente. Drain and set aside.
- While pasta cooks, combine sun-dried tomatoes and basil in a food processor; pulse until finely chopped. Transfer to a bowl and stir in 1/2 cup Parmesan cheese.
- In a large skillet, cook pancetta (if using) over medium heat until crispy. Remove with a slotted spoon and set aside. Reserve 1 tablespoon of rendered pancetta fat in the skillet.
- Add 1 tablespoon olive oil to the skillet (if not using pancetta fat). Sauté onion and garlic until softened, about 4 minutes. Add asparagus and cook until tender-crisp, about 4 minutes.
- In a large bowl, combine the cooked asparagus mixture, ricotta cheese, salt, and pepper.
- Spread a thin layer of the sun-dried tomato mixture in the bottom of a 9x13 inch baking dish.
- Layer half of the lasagna noodles, then half of the asparagus mixture, followed by half of the mozzarella and 1/4 cup of the remaining Parmesan cheese. Sprinkle with half of the cooked pancetta (if using).
- Repeat layers: lasagna noodles, asparagus mixture, mozzarella, 1/4 cup Parmesan, and remaining pancetta.
- Top with remaining lasagna noodles, the remaining sun-dried tomato mixture, remaining mozzarella, and remaining Parmesan cheese.
- Dot the top with butter.
- Bake for 25-30 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
115 g
Sugar
147g
Fat
89g
Carbs
30g
