Lasagna With Asparagus and Chives
- Total Time
- About 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1pound asparagus, trimmed
- ½cup ricotta
- 1garlic clove, finely minced or preferably pureed
- 2tablespoons chopped chives or a combination of chives and slivered basil
- ½pound no-boil lasagna noodles
- ¼cup (1 ounce) freshly grated Parmesan or pecorino romano (or a combination)
Nutritional analysis per serving (4 servings)
309 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 15 grams protein; 141 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a rolling boil, salt generously and add the asparagus. Meanwhile, fill a bowl with cold water. Boil thin stalks for three minutes, thicker stalks for four to six minutes until tender. Using tongs, remove the asparagus from the pot and transfer to the bowl of cold water. Drain and cut on the diagonal into ¾-inch lengths.
- Step 2
Add the lasagna noodles to the boiling water, and boil until cooked al dente -- firm to the bite. Meanwhile, place the ricotta in a large pasta bowl, and stir in the garlic. When the noodles are done, remove ½ cup of the pasta water, and add to the bowl with the ricotta. Mix together well, and add the asparagus, fresh herbs and Parmesan or pecorino to the bowl. Drain the lasagna, and toss with the ricotta mixture. Serve at once.
- Advance preparation: You can make this through Step 1 several hours ahead of serving, then cook the pasta just beforehand.
Private Notes
Comments
If I made this again I would do it with any other type of pasta. The no boil lasagna noodle doesn't lend itself very well to the dish. Penne or fusilli would be a great substitute. I would also roast, sauté or grill the asparagus instead of boiling. The sauce can use some more flavor - don't be afraid to add a couple more cloves of garlic.
As my partner said, "This has an appropriate taste for the level of effort involved." Not the most delicious dish ever, but it was easy and tasty enough.
I doubled the amount of ricotta and cheese because I hate it when the sauce barely covers the noodles. There was a bit too much then, but it would have been great to sop up with crusty bread. We also broiled the asparagus for extra flavor and it became the star of the dish.
Made this recipe with fresh asparagus, homemade pasta and added some prosciutto. It was fantastic!
For whatever reason, this didn't work for us. We love asparagus but the combo was flat and the lasagna noodles were clumsy to work with. I think a sharper set of cheeses might have been more fun.
The penne for the win! It’s shaped like the asparagus. I added more Parmesan on the served pasta.
enjoyed this super quick pasta. i like that it uses no oil. i substituted fresh spinach fettuccini for the lasagne noodles, blended a bit of pesto into the ricotta, and added some smoked trout for protein. i think it would be good with shrimp too.
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