Asparagus Lasagna Giada De Laurentiis Recipe

Ingredients for Asparagus Lasagna Giada De Laurentiis

• Lasagna Noodles
• 2 tablespoons olive oil
• Sun Dried Tomatoes
• Fresh Basil Leaves
• Parmesan Cheese
• 4 ounces pancetta, diced (optional)
• 1 medium yellow onion, chopped
• Garlic Cloves
• 1 pound asparagus, trimmed and cut into 1-inch pieces
• Whole Milk Ricotta Cheese
• Salt and freshly ground black pepper to taste
• Fresh Ground Black Pepper
• 8 ounces fresh mozzarella cheese, sliced
• 2 tablespoons butter, cut into small pieces

How to Make Asparagus Lasagna Giada De Laurentiis

1. Preheat oven to 350°F (175°C).
2. 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.
3. 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.
4. 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.
5. 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.
6. In a large bowl, combine the cooked asparagus mixture, ricotta cheese, salt, and pepper.
7. Spread a thin layer of the sun-dried tomato mixture in the bottom of a 9x13 inch baking dish.
8. 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).
9. Repeat layers: lasagna noodles, asparagus mixture, mozzarella, 1/4 cup Parmesan, and remaining pancetta.
10. Top with remaining lasagna noodles, the remaining sun-dried tomato mixture, remaining mozzarella, and remaining Parmesan cheese.
11. Dot the top with butter.
12. Bake for 25-30 minutes, or until bubbly and heated through. Let stand for 10 minutes before serving.