Spring Lasagna With Carrots, Peas, And Asparagus - cooking recipe

Ingredients
    Tomato and Vegetable Sauce
    3 tablespoons unsalted butter
    2 tablespoons olive oil
    2 medium onions, chopped
    4 garlic cloves, minced
    1 (28 ounce) can whole tomatoes, snipped to pieces in the can with kitchen shears
    1 (16 ounce) bag frozen peas and carrots, thawed
    2 tablespoons fresh thyme, chopped
    1 teaspoon salt
    1/2 teaspoon fresh ground black pepper
    1/2 teaspoon grated nutmeg
    Cheese Filling
    32 ounces ricotta cheese (regular or lowfat, do not use fat free)
    2 large eggs, at room temperature
    1/2 teaspoon finely grated lemon zest
    Noodles
    9 no-boil lasagna noodles
    1 lb pencil-thin asparagus spear
Preparation
    Position oven rack in center of oven; preheat oven to 350\u00b0.
    Make the sauce: heat a large pan over medium heat, add in butter and olive oil; when butter has almost melted, add the onion; cook, stirring often, until translucent, about 3 minutes.
    Add in garlic; cook, stirring constantly, until aromatic, about 15 seconds.
    Pour in the tomatoes and their juice along with the peas and carrots; stir well and bring mixture to a simmer.
    Stir in the thyme, salt, pepper, and nutmeg; simmer just to blend the flavors and boil off a lot of the liquid, about 10 minutes.
    You don't want sauce as thick as ragu-more like a loose tomato sauce but beware of a watery sauce.
    Remove pan from heat and set aside.
    Cheese filling: whisk the ricotta, eggs, and lemon zest in a big bowl; do not beat-the ricotta should not turn watery.
    Prepare asparagus: trim off any beige or woody ends; shave off the outer skin to ensure that the spears will be tender after they are baked.
    If you asparagus is not pencil thin, shave down the spears with a vegetable peeler.
    Assemble the lasagna in a 13 x 9 inch baking pan as follows: 1 cup tomato sauce spread across the bottom of the pan; 3 no-boil noodles; 1 1/2 cups tomato sauce; half the cheese filling (use a rubber spatula to spread it evenly); half the asparagus spears (lay them tip to root in alternating directions); 3 more no-boil noodles; 1 1/2 cups tomato sauce, the remaining cheese filling, the remaining asparagus spears, the remaining noodles, and finally the remaining tomato sauce.
    Cover pan with a layer of parchment paper, then a layer of foil.
    Bake for 35 minutes, then uncover the pan and continue baking until bubbling and gooey, about 10 minutes.
    Let rest for 5-10 minutes before serving.

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