Baked Lasagna With Asparagus And Pesto
Lasagna Asparagus Pesto
Last updated 6/12/2012 1:06:14 AM. Recipe ID 31616. Report a problem with this recipe.
Title: Baked lasagna with asparagus and pesto
Categories: New, Text, Import
Yield: 1 Servings
1 lb Asparagus, medium-sized
1 Recipe basic pasta, rolled
-to thinnest setting, on
2 c Salsa balsamella
1 c Pesto sauce
1 c Grated pecorino sardo
1/2 c Bread crumbs
3 tb Pine nuts
2 c Fresh basil leaves, picolo
1 Clove garlic
1 pn Sea salt
1/4 c Freshly grated parmigiano
3 tb Freshly grated pecorino
5 oz Ligurian extra virgin olive
In a large stone mortar, place pine nuts, basil, garlic and salt and
grind with a pestle until paste. Add cheeses and drizzle in olive
oil, beating with a wooden spoon. Store in jars, topped with extra
virgin olive oil.
To Prepare Baked Lasagna Dish:
Preheat oven to 425 F. Bring 6 quarts water to boil and add 2
tablespoons salt. Set up ice bath next to boiling water.
Trim asparagus and boil one minute. Drain and refresh in ice bath.
Remove, drain well, and cut into 4-inch to 5-inch pieces and set
Cut pasta into 5-inch squares and drop into same boiling water as
asparagus. Cook one minute until tender. Remove and refresh in ice
bath. Drain on towels and set aside.
In a mixing bowl, stir balsamella, pesto, and grated cheese together
until mixed well. Butter 4 gratin dishes and place one piece of
5-inch pasta on the bottom of each one. On top of pasta, place the
following: 3 pieces of asparagus, followed by 2 tablespoons pesto,
followed by another piece of pasta. Continue with this layering until
you have 4 pieces of pasta and 4 layers of asparagus and pesto
mixture. Lay one more piece of pasta on top, followed by a spoonful
of pesto mixture and sprinkle each of the 4 gratin dishes with bread
crumbs. Put all 4 dishes in oven and bake for 12 to 15 minutes, or
until bubbling and golden brown on top. Remove and serve immediately.
Yield: 4 servings
Didn't find the recipe you were looking for? Search for more here!