| Asparagus-Sun Dried Tomato Lasagna (Gluten-Free) |
Author: Nicole
Ingredients
- 3 tablespoons plus 1 teaspoon olive oil, divided
- 9 regular or gluten-free lasagna sheets, fresh or dried (see Notes)
- 12 ounces sun dried tomatoes (not packed in oil) (see Notes)
- 1-1/2 packed cups fresh basil leaves
- 1-1/4 cup grated Parmigiano Reggiano, divided
- ¼ pound pancetta, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 3 pounds fresh asparagus, trimmed and cut into 1-inch pieces (preferably thin stalks)
- 1 pound whole milk ricotta cheese
- Fine sea salt and freshly ground pepper
- ½ pound whole milk mozzarella cheese, shredded (2 cups shredded)
Instructions
- Bring a large pot (at least 7 quarts so the sheets don’t break) of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add pasta and cook until just tender, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta sheets and lay flat on parchment paper to avoid sticking to each other.
- In a food processor add sun dried tomatoes, basil and 2 tablespoons olive oil. Pulse until the mixture is combined. The consistency should be more chunky than smooth. Add more oil if needed to achieve the right consistency. Add ½ cup Parmigiano Reggiano and pulse to combine. Transfer to a small bowl and set aside.
- In a 12” to 14” skillet cook pancetta until crispy over medium-high heat. Remove from pan using a slotted spoon and place on a paper towel to drain. Add 1 tablespoon olive oil to pan. Cook onion and garlic until tender, about 8 minutes. Add asparagus and cook until tender, about 8 minutes. Transfer the mixture to a large bowl. Add pancetta and ricotta to bowl and stir to combine. Season with salt and pepper.
- Preheat oven to 350°F. Spray a 9” x 13” glass baking with olive oil. In baking dish layer ½ sun dried pesto mixture >> 3 lasagna sheets (cutting them to fit, if needed) >> ½ asparagus-pancetta mixture >> ⅓ mozzarella cheese (~ ⅔ cups) >> ⅓ Parmigiano Reggiano cheese (~ ¼ cup) >> 3 lasagna sheets (cutting them to fit, if needed) >> ½ asparagus-pancetta mixture >> ⅓ mozzarella cheese (~ ⅔ cups) >> ⅓ Parmigiano Reggiano cheese (~ ¼ cup) >> 3 lasagna sheets (cutting them to fit, if needed) >> ½ sun dried pesto mixture >> ⅓ mozzarella cheese (~ ⅔ cups) >> ⅓ Parmigiano Reggiano cheese (~ ¼ cup).
- Bake until lasagna is heated through and the cheese is melted, about 30 minutes.
Notes
* If you’re using La Fabbrica Della Pasta’s lasagnone rusticone sheets, you’ll only need 8 sheets as the sheets are wider than other lasagna sheets. This will leave you with 2 leftover sheets as they come in a pack of 10.
* You can use two 8.5-ounce jars sun dried tomatoes (drained) in place of 12 ounces of sun dried tomatoes and 2 tablespoons of olive oil.
* You can make this in advance, wrap it well and freeze it. Transfer it from the freezer to the refrigerator a day in advance so it can defrost. Alternatively you can make it a day in advance and refrigerate it. Cover pan with aluminum foil (this avoids too much browning on the top) and bake for 30 minutes. Remove aluminum foil and bake another 30 minutes or until heated through. Note that it takes longer to cook since it’s been refrigerated.
* You can use two 8.5-ounce jars sun dried tomatoes (drained) in place of 12 ounces of sun dried tomatoes and 2 tablespoons of olive oil.
* You can make this in advance, wrap it well and freeze it. Transfer it from the freezer to the refrigerator a day in advance so it can defrost. Alternatively you can make it a day in advance and refrigerate it. Cover pan with aluminum foil (this avoids too much browning on the top) and bake for 30 minutes. Remove aluminum foil and bake another 30 minutes or until heated through. Note that it takes longer to cook since it’s been refrigerated.
Recipe by Riegl Palate at https://www.rieglpalate.com/asparagus-sun-dried-tomato-lasagna-gluten-free/