Roasted Asparagus Lasagna With Fortina Cheesse Food

ASPARAGUS LASAGNA

Steps:

• 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.

ASPARAGUS LASAGNA - GIADA DE LAURENTIIS

Steps:

• 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 x 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. Sprinkle with cooked pancetta. 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.

3-CHEESE ASPARAGUS LASAGNA

Steps:

• Bend asparagus spears gently to snap off tough end.
• Cut tender parts into 1" pieces.
• Wash under cold running water.
• Shake off excess water and place in microwaveable container.
• Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
• Drain and rinse under cold water, drain again.
• Set aside 1 1/2 cups asparagus tips.
• In saucepan, melt butter over medium heat.
• Gradually whisk in flour and cook, stirring constantly, for 1 minute.
• Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
• Remove from heat.
• Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
• Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
• Place 3 noodles in a 13x9 baking dish.
• Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
• Repeat layers 3 more times then top with final layer of noodles and sauce.
• Sprinkle with Parmesan cheese.
• Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
• Sprinkle reserved asparagus tips over top.
• Bake for an additional 5 minutes.
• Let sit for 10 minutes before serving.

CHEESY ASPARAGUS PASTA

Steps:

• Preheat broiler, with rack 6 inches from heating element. Brush 4 small (8-ounce capacity) gratin dishes with butter. Bring a large pot of salted water to a boil; add pasta and cook according to package directions 1 minute less than al dente. Add asparagus and cook 1 minute more; drain.
• Meanwhile, heat milk in a medium pot over medium-high until just simmering. Add cream cheese; whisk until smooth. Reserve 1/4 cup each cheddar and Gruyere; add remaining cheeses and butter to pot and whisk until smooth. Season with salt and pepper. Add cooked pasta and asparagus; stir to coat. Divide mixture among prepared dishes; sprinkle with reserved cheeses.
• Broil, rotating dishes once, until pasta is crisp and browned in places, 1 to 2 minutes. Let stand 5 minutes before serving.

ASPARAGUS LASAGNA

Steps:

• 1. PREHEAT oven to 450 degrees.
• 2. Place asparagus on baking sheet.
• 3. Drizzle with olive oil,add garlic,and 1/2 tsp. salt.Toss to coat.
• 4. ROAST 25 minutes.
• 5. While asparagus is roasting,make Bechamel sauce,
• 6. Melt 5 tablespoons unsalted butter in a medium saucepan over medium heat.Add flour and whisk until smooth.Gradually add milk,whisking constantly,until thickened.DO NOT BOIL! REMOVE FROM HEAT,stir in 1/2 tsp. salt and pepper.
• 7. PREHEAT oven to 400 degrees and grease 9X13 dish.
• 8. TO ASSEMBLE:spread 1/2 cup bechamel sauce on bottom of dish. Arrange a layer of the pasta. Then a layer of pesto Then a layer of asparagus then another layer of bechamel sauce.
• 9. Sprinkle with Fontina and Parmesan Cheeses Repeat layers ending with a layer of pasta coated with bechamel.
• 10. Top with Fontina and Parmesan,
• 11. Bake 20 minutes or until cheese melts and bubbly.VERY RICH!!!!!!

ASPARAGUS WITH FONTINA AND CREAM SAUCE

Steps:

• Clean and snap ends off of asparagus, Cook asparagus.
• While asparagus is cooking, prepare the sauce.
• Melt the butter in a medium-size skillet over medium heat.
• Add the cream and fontina cheese.
• Cook, stirring until the cheese melts and the cream has thickened and reduced by half--1 to 2 minutes.
• Season slightly with salt.
• Drain the asparagus and pat dry with paper towels.
• Place asparagus on platter, spoon on cream sauce, sprinkle with Parmesan cheese and serve at once.

ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• Snap or cut the dry stem ends off each asparagus and place on a heavy baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss. Roast until the asparagus is tender, about 15 minutes. Cool slightly and serve warm or at room temperature.

VEGETABLE LASAGNA W/ FONTINA CHEESE & CREAMY PARMESAN SAUCE

Steps:

• Heat 2 Tbs. butter over medium-high heat in a large skillet.
• Add onion; cook until soft and golden brown, about 5 minutes. Set aside.
• Mix 1 1/2 Tbs. salt and 2 quarts very hot tap water in a 13-by-9-inch lasagna pan.
• Add noodles and soak until soft and pliable, 10 minutes.
• Drain and stack loosely. (Noodles tend to stick together as they dry, but pull apart easily.).
• Make Creamy Parmesan Sauce: Microwave milk, broth and garlic in a 1 quart microwave-safe container on high power until steaming hot, about 8 minutes. (Or slowly heat in a medium saucepan over medium-low heat.)
• Fish out garlic; discard.
• Melt 2 1/2 Tbs. butter over medium heat in a large saucepan; when foaming subsides, whisk in flour and continue to cook, whisking constantly, until well blended.
• Pour in milk mixture all at once and whisk vigorously until sauce is smooth and starts to bubble and thicken.
• Stir in 1/2 cup Parmesan, 1/4 teaspoons salt and pepper to taste.
• Remove from heat; place plastic wrap directly on the sauce's surface.
• Adjust rack to upper-middle position and heat oven to 425 degrees.
• Smear 1/4 cup of the sauce over bottom of baking dish.
• Assemble the next 4 layers in the following order: 3 noodles, 2/3 cup sauce, 1/4 of the onions, 1/2 of one of the cooked vegetables (alternating each layer), 1/2 cup fontina and 2 Tbs. Parmesan.
• Assemble final layer with remaining noodles, sauce and cheeses.
• Seal with foil and bake until bubbly, about 35 minutes.
• Remove foil, then broil until cheese is spotty brown, 5-7 minutes longer.
• Let stand 10-15 minutes before serving.

ASPARAGUS LASAGNA

Steps:

• Cook lasagna noodles and drain.
• Heat oven to 500°F.
• Cut off about 1" at the end of the asparagus stalks and discard.
• Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
• Roast 5-10 minutes.
• Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
• Reduce oven to 400°F.
• In a large pot, melt butter over medium heat.
• Add flour and stir for about 2-3 minutes.
• Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
• Cook about 5 minutes.
• Add mozzarella and lemon zest, stirring until the mixture is smooth.
• Butter a 13 x 9 baking pan.
• Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
• Repeat, then put on the top layer of noodles.
• In a small bowl combine cream and a dash of salt.
• Whip until soft peaks form then spoon over noodles.
• Sprinkle with remaining 2/3 cup parmesan cheese.
• Bake 30 minutes.

FONTINA ASPARAGUS TART

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

LASAGNA WITH ASPARAGUS AND CHIVES

Steps:

• 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 3/4-inch lengths.
• 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 1/2 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.

5-CHEESE CRAB LASAGNA WITH ROASTED GARLIC AND VEGETABLES

Steps:

• Roast Garlic: Place oven rack on second notch (about 6 inches from heating element).
• Turn oven to 375 degrees F.
• Cut tops off of the heads of garlic and discard excess skin.
• Place garlic on a sheet of aluminum foil and drizzle 1 tsp olive oil over the tops.
• Fold up edges of foil and add 2 tsp white wine to the bottom.
• Seal packet tightly and place in oven.
• Bake 40-45 minutes or until garlic is tender when pierced.
• Open packet carefully to let cool and set aside (and enjoy the glorious aroma!).
• Roast Asparagus: Turn up heat to 400 degrees F.
• Holding at the end, gently bend each asparagus spear and snap off where it gives naturally.
• Discard ends (or save for soup).
• Pare leaves from stalks, leaving the tips intact.
• Soak asparagus in cold water for 10 minutes.
• Spray two cookie sheets (preferably with rims) with cooking spray.
• Rinse asparagus twice and drain.
• Blot dry with paper towels.
• Place in a large bowl.
• Drizzle 2 Tbsp olive oil over asparagus, then sprinkle with garlic salt and pepper.
• Toss to coat.
• Remove asparagus, letting excess oil drip back into the bowl, and arrange on cookie sheets.
• Set bowl aside.
• Roast asparagus 8 minutes or until bright green and crisp-tender.
• Let cool slightly, then remove asparagus to a plate, cover lightly with foil, and set aside.
• Roast Peppers: Turn on broiler.
• Cut peppers in half vertically through the stems.
• Rinse and remove seeds, stems and soft white inner parts.
• Blot dry with a paper towel.
• Place peppers on one of the previously used cookie sheets, cut-side down.
• Broil 5 minutes.
• Turn the cookie sheet around 180 degrees and broil another 5-7 minutes or until the pepper skins are about ¾ blackened.
• Turn off broiler.
• Remove peppers to a second bowl and cover tightly with foil or plastic wrap.
• Let rest 10 minutes.
• Meanwhile, bring a pot of salted water to a boil for the lasagna noodles (follow package directions).
• After 10 minutes, or when peppers are cool enough to touch, peel off skins with your fingers.
• Cut peppers into strips and place in the bowl with the leftover olive oil.
• Add 2 Tbsp finely chopped fresh basil to the bowl.
• Toss pepper strips to coat, then remove to a plate, allowing excess oil to drip back into the bowl.
• Cover lightly with foil and set aside.
• There should be a little olive oil and basil left in the bowl; set bowl aside.
• Cook Noodles: When water is boiling, add noodles and cook according to package directions.
• Lay out two sheets of aluminum foil (about the size of cookie sheets) on counter or table top.
• Spray foil with cooking spray.
• When noodles are done, drain, then remove with tongs and lay out on foil sheets side by side but not touching.
• Spray tops of noodles with cooking spray.
• Set aside.
• Roast Tomatoes: Turn broiler back on.
• Spray the cookie sheet used for the peppers with more cooking spray.
• Wash tomatoes and cut in half length-wise, removing any unpleasant white/yellow inner parts.
• Place tomatoes in bowl with the leftover olive oil.
• Add 1 tsp olive oil, 1 ½ tsp oregano, and 1 Tbsp chopped basil to the bowl.
• Toss tomatoes to coat.
• Arrange on cookie sheets, cut-side up.
• Sprinkle with salt and pepper and drizzle remaining oil/seasoning on top of tomatoes.
• Sprinkle with 2 Tbsp grated parmesan-romano cheese.
• Broil 4 minutes.
• Carefully rotate cookie sheets 180 degrees.
• Broil another 4 minutes, or until tomatoes are quite soft and cheese is golden brown.
• Peel off loose skins, if desired.
• Set sheets of tomatoes aside to cool.
• Make Sauce: Melt 3 Tbsp butter with 1 Tbsp olive oil in a large nonstick skillet on medium low.
• Add onion and sprinkle lightly with salt.
• Saute 5-8 minutes or until softened.
• Turn down heat to low.
• Squeeze roasted garlic from individual cloves into skillet.
• Stir well, mashing any whole cloves with back of spoon.
• Sprinkle with salt and cook 2-3 minutes, stirring occasionally.
• Add 5 Tbsp flour and return heat to medium low.
• Stirring constantly, cook for 4-5 minutes, spreading out mixture with back of spoon (it should look like a slightly wet, uniformly golden paste - turn down heat if it begins to get dark spots, and turn up a bit if nothing seems to be happening).
• Add ¼ cup white wine and continue stirring for 1 minute or until wine has mostly disappeared.
• Remove skillet from heat and whisk in 2 cups fat-free half-and-half.
• Return to heat and bring to a simmer, whisking constantly (turn up heat to medium if necessary).
• Turn down heat to low and simmer 5 minutes, stirring frequently the first minute or two, and occasionally thereafter (the sauce should have noticeably thickened by the end).
• Turn off heat.
• Add ricotta, crab, and lemon juice.
• Stir very well.
• Taste for salt and adjust if necessary.
• Set aside.
• Assemble Lasagna: Spray a 9X13 baking dish with cooking spray.
• Arrange ¼ of noodles (3 noodles) on bottom of pan.
• Top noodles with ¼ of sauce.
• Arrange tomatoes on top of sauce.
• Top tomatoes with provel to cover.
• Add a second layer of 3 noodles.
• Press down gently but firmly.
• Add another ¼ of sauce.
• Arrange half of asparagus spears on top of sauce in two rows, each row taking up about half the pan length-wise.
• Choose the less beautiful spears (the rest will go on top).
• Top asparagus with sliced havarti with dill.
• Add a third layer of 3 noodles.
• Press down gently but firmly.
• Top with ¼ of sauce (half of remaining sauce).
• Arrange peppers on top of sauce.
• Cover peppers with sliced fontina.
• Add the last layer of 3 noodles.
• Press down gently and firmly.
• Top with remaining sauce.
• Top sauce with the rest of the asparagus, nicely arranged in two rows.
• Sprinkle asparagus with 1 Tbsp finely chopped fresh basil.
• Top with ½ cup grated parmesan-romano cheese.
• Sprinkle with Old Bay seasoning and spray with cooking spray.
• Cover with foil and refrigerate overnight.
• Bake Lasagna: Preheat oven to 350 degrees F.
• Bake lasagna, still covered with foil, for 30 minutes.
• Remove foil and bake an additional 20-25 minutes, or until the edges are bubbly and slightly brown and the parmesan-romano is golden brown.
• If the lasagna is cooked immediately rather than refrigerated, bake covered 20 minutes and uncovered 10-15 minutes, or until done.
• Let rest a few minutes, then cut pieces with a sharp knife (to pierce asparagus spears) and serve.