Asparagus Lasagna

There have been a lot of changes around here.. I want to send out a huge thank you to all my new (and older!) followers and let you all know how special you are to me. I plan on posting regularly again soon, but things are still crazy around here. I wanted to keep it semi-normal by posting a tasty recipe kicking off this Saturday — like old times. Enjoy!

Asparagus Lasagna

Mmmm, I heart asparagus. Did you know aside from making your pee smell funny asparagus is packed with potassium, fiber, folacin, thiamin, vitamin B6, glutathione, and is one of the riches sources of rutin, a compound, which strengthens capillary walls… I could have asparagus every night by itself, let alone this tasty recipe. Enjoy!

9 lasagna sheets, fresh or dried (How about spinach lasagna sheets:)
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup (or make your own vegan Parmesan cheese:)
1/4 pound pancetta, diced (I skip this ingredient, but you don’t have to!)
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese (or make your own raw/vegan ricotta cheese!)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese (but you should really try daiya’s dairy & soy free shredded mozzarella!)
2 tablespoons butter (or maybe try earth balances dairy & soy free “butter”)

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.

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.

In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. 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 “ricotta,” salt, and pepper and stir to combine.

Preheat the oven to 350 degrees F. 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.

Do you enjoy Asparagus?
Do you know why asparagus makes your pee smell?
Don’t forget to enter my Tommie Copper Giveaway!


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13 thoughts on “Asparagus Lasagna

  1. I feel the exact same way about asparagus. Colin does not. So this would be something I'd have to make for myself and then it'd be good for leftovers.

    I am the same as GR – so this is exciting

    Asparagus contains a sulfur compound called mercaptan. It is also found in onions, garlic, rotten eggs, and in the secretions of skunks. The signature smell occurs when this substance is broken down in your digestive system. Not all people have the gene for the enzyme that breaks down mercaptan, so some of you can eat all the asparagus you want without stinking up the place.” source –

  3. OMG I love how Ali looked up the asparagus pee facts for you!! I also love it and just had it today actually. I've never tried it in lasagna but it looks absolutely delicious!! Thanks for sharing girl!

    Don't worry about not posting regularly. Sometimes things happen and you just need to take a break and focus on more important things. I hope things are looking a little brighter for you and your family. Keep me posted. xoxo

  4. The Asparugus Lasagna looks YUMMY!!! 🙂 Some people prefer to eat alot of healthy things. Delicious foods it sounds like it is more sufficiant!! 🙂

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