Categories: Asparagus, Lasagna, Main Dish
Ingredients
- 2 1/2 lbs medium asparagus , ends trimmed, stalks peeled, and cut in half
- 1 large vidalia onion , peeled, cut in half, and thinly sliced
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1/2 cup fresh lemon juice
- 2 teaspoons grated lemon peel
- salt
- fresh coarse ground black pepper
- 3 sprigs fresh savory , leaves chopped
- 2 sprigs fresh tarragon , leaves chopped
- Parmigiano Sauce
- 1 cup freshly grated parmigiano-reggiano cheese
- 2 cups heavy cream
- freshly grated nutmeg
- 3 tablespoons fresh chives , finely chopped
- 1 lb dry lasagna noodle
- 1/2 lb grated Fontina cheese
- 1/2 lb grated mozzarella cheese
Directions
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Preheat oven to 450°; add asparagus and onions on a large baking sheet.
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Drizzle with olive oil and dot with butter.
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Sprinkle the lemon juice and zest on top and season with salt and pepper.
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Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.
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Bake until soft and just starting to brown, about 20 minutes.
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When the vegetables are tender and aromatic, remove from oven and sprinkle with savory and tarragon; toss to combine (the heat from the vegetables will wilt and concentrate the flavors of the herbs.
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Decrease oven temperature to 425°.
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In a small saucepan, stir the Parm-Reg cheese into the cream and mix well.
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Simmer gently over low heat until the cheese is melted and the sauce is fairly smooth (there will be a slight graininess to the sauce b/c of the texture of the cheese).
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Season with nutmeg, black pepper, and a pinch of salt.
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Add in the chives and stir.
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Cook dry lasagna in a large pot of boiling salted water until al dente; drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
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To assemble: lightly coat an 8 × 8 inch baking dish with olive oil.
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Layer the bottom with pasta, and follow with a layer of asparagus and onion, and a thin layer of fontina cheese and mozzarella cheese.
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Season lightly; add another layer of pasta and top with more asparagus, half of the parmigiano cream sauce, and another thin layer of fontina and mozzarella.
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Repeat until you use up the ingredients, ending with a layer of pasta.
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Pour the remaining pamigiano cream on top, letting it run down the sides a bit.
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Cover the dish with foil and bake for about 20 minutes; remove the foil and continue to bake until the top is golden and bubbling, about 15-20 minutes.
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Remove from oven and let rest for 10 minutes before cutting.