Ingredients Jump to Instructions ↓

  1. 9 lasagna sheets, fresh or dried

  2. 1 teaspoon olive oil, plus

  3. 1 tablespoon, divided

  4. 2 (8 1/2-ounce) jars sun-dried tomatoes, drained

  5. 1 1/2 packed cups fresh basil leaves

  6. 1/2 cup grated Parmesan, plus

  7. 3/4 cup

  8. 1/4 pound pancetta, diced

  9. 1 medium onion, diced

  10. 2 garlic cloves, minced

  11. 4 bunches asparagus, trimmed and cut into 1-inch pieces

  12. 1 (15-ounce) container whole milk ricotta cheese

  13. 1 teaspoon salt

  14. 1/2 teaspoon freshly ground black pepper

  15. 2 cups shredded whole milk mozzarella cheese

  16. 2 tablespoons butter

Instructions Jump to Ingredients ↑

  1. Although I wouldn't consider a classic lasagna to be a fast and easy weeknight meal option, this variation, with a simple asparagus-ricotta filling and no sauce, is ideal for a middle of the week pick-me-up. The ingredient list calls for pancetta, but I had bacon in my fridge, so that's what I used. If you're a vegetarian, leave it out. The best part of this lasagna is the sun-dried tomato paste that's layered between the noodles; it packs a flavorful punch and melts into the scrumptiously cheesy filling. Want to save even more time? Use no-boil lasagna noodles. To take a look at the preparation method, keep reading. Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.

  2. In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.

  3. In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon.

  4. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the pancetta, ricotta, salt, and pepper and stir to combine.

  5. Preheat the oven to 350 degrees F.

  6. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.


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