Vegetarian Lasagna

Vegetarian Lasagna

Description

Vegetarian Lasagna has beautiful colours and is a nice alternative to meat.

Ingredients

• 1 tbsp plus 1 tsp olive oil
• 9 lasagna sheets, fresh or dried
• 2 jars (8.5 oz) jars sun dried tomatoes, drained
• 1.5 cups fresh basil leaves, packed
• 1 1/4 cups freshly grated Parmesan cheese
• 1/4 pound pancetta, dried
• 1 medium onion, diced
• 2 garlic cloves, minced
• 4 bunches of asparagus, trimmed and cut into 1" pieces
• 1 (15 oz) container whole milk ricotta cheese
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 cups shredded whole milk mozzarella cheese
• 2 tbsp unsalted butter, cut into small pieces

Procedures

1. Boil salted water over high heat.
2. Include teaspoon of olive oil.
3. Include pasta, stir.
4. Achieve a firm but tender noodle by cooking dried pasta for ~8 min, fresh pasta for ~3 min.
5. Rinse and drain pasta.
6. Combine sun-dried tomatoes and basil in a blender/processor and mix.
7. Combine, by hand, this mixture and 1/2 cup Parmesan cheese.
8. In a pan, brown the pancetta, achieveing a crispy exterior.
9. Remove from pan.
10. Place a tbsp of olive oil in the warmed pan.
11. Also include onion, garlic to cook for ~4 min.
12. Include asparagus, cook until tender ~4 min.
13. Add this to the previous mixture.
14. Additionally include ricotta, salt and pepper by stirring.
15. Warm oven to 350 degree F.
16. Layer lasagna with sun-dried tomatoes, then lasagna sheet, then asparagus mixture, then 1/3 of the Parmesan, and repeat.
17. The top layer should be dotted with butter.
18. Bake for ~25 min.