Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter

  2. 2 tablespoons vegetable oil

  3. 1 tablespoon minced garlic

  4. 1 cup finely chopped onions

  5. 1/4 cup finely chopped fresh basil leaves

  6. 4 medium tomatoes , peeled and roughly chopped, plus

  7. 2 thinly sliced

  8. 1/2 cup water

  9. 2 pounds asparagus , trimmed and blanched

  10. 12 ounces spaghetti , precooked and drained

  11. 2 cups grated mozzarella cheese

  12. 1/2 cup ricotta cheese

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375 degrees F. Butter a lasagne dish.

  2. In a medium sauté pan over medium-high heat, warm the oil until hot. Add the garlic and onions and sauté until the onions are translucent, about 5 minutes.

  3. Stir in the basil, chopped tomatoes, and water and bring to a boil. Add salt and pepper to taste, remove from the heat, and set aside.

  4. Arrange half of the asparagus in an even layer over the bottom of the prepared lasagne dish. Top with a layer of half of the sliced tomatoes, then a layer of half of the spaghetti and a layer of half the garlic/onion/tomato sauce. Evenly sprinkle half of the mozzarella over the tomato sauce and dot with half of the ricotta. Repeat layering, using all of the remaining ingredients.

  5. Bake, uncovered, for 45 minutes, or until the top of the lasagne is golden brown.


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