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Spring Lasagna With Carrots, Peas, and Asparagus Recipe

Spring Lasagna With Carrots, Peas, and Asparagus Recipe

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Spring Lasagna With Carrots, Peas, and Asparagus

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Ingredients:

Serving

3 tbsp unsalted butter
2 tbsp olive oil
2 medium onions, chopped
4 garlic cloves, minced
1 (28 oz) can whole tomatoes, snipped to pieces in the can with kitchen shears
1 (16 oz) bag frozen peas and carrots, thawed
2 tbsp fresh thyme, chopped
1 tsp salt
1/2 tsp fresh ground black pepper
1/2 tsp grated nutmeg
32 oz ricotta cheese (regular or lowfat , do not use fat free)
2 large eggs, at room temperature
1/2 tsp finely grated lemon zest
9 no-boil lasagna noodles
1 lb pencil-thin asparagus spear

Directions:

Position oven rack in center of oven; preheat oven to 350°.
Make the sauce: heat a large pan over medium heat, add in butter and olive oil; when butter has almost melted, add the onion; cook, stirring often, until translucent, about 3 minutes.
Add in garlic; cook, stirring constantly, until aromatic, about 15 seconds.
Pour in the tomatoes and their juice along with the peas and carrots; stir well and bring mixture to a simmer.
Stir in the thyme, salt, pepper, and nutmeg; simmer just to blend the flavors and boil off a lot of the liquid, about 10 minutes.
You don’t want sauce as thick as ragu—more like a loose tomato sauce but beware of a watery sauce.
Remove pan from heat and set aside.
Cheese filling: whisk the ricotta, eggs, and lemon zest in a big bowl; do not beat—the ricotta should not turn watery.
Prepare asparagus: trim off any beige or woody ends; shave off the outer skin to ensure that the spears will be tender after they are baked.
If you asparagus is not pencil thin, shave down the spears with a vegetable peeler.
Assemble the lasagna in a 13 x 9 inch baking pan as follows: 1 cup tomato sauce spread across the bottom of the pan; 3 no-boil noodles; 1 1/2 cups tomato sauce; half the cheese filling (use a rubber spatula to spread it evenly); half the asparagus spears (lay them tip to root in alternating directions); 3 more no-boil noodles; 1 1/2 cups tomato sauce, the remaining cheese filling, the remaining asparagus spears, the remaining noodles, and finally the remaining tomato sauce.
Cover pan with a layer of parchment paper, then a layer of foil.
Bake for 35 minutes, then uncover the pan and continue baking until bubbling and gooey, about 10 minutes.
Let rest for 5-10 minutes before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	340.1 Kcal (1424 kJ)
Calories from fat	214.97 Kcal
		% Daily Value*
Total Fat	23.89g	37%
Cholesterol	115.78mg	39%
Sodium	409.74mg	17%
Potassium	203.69mg	4%
Total Carbs	16.44g	5%
Sugars	1.44g	6%
Dietary Fiber	0.94g	4%
Protein	14.79g	30%
Vitamin C	4.5mg	7%
Vitamin A	0.1mg	2%
Iron	0.5mg	3%
Calcium	256.7mg	26%

Amount Per 100 g
Calories	76.82 Kcal (322 kJ)
Calories from fat	48.55 Kcal
		% Daily Value*
Total Fat	5.39g	37%
Cholesterol	26.15mg	39%
Sodium	92.54mg	17%
Potassium	46.01mg	4%
Total Carbs	3.71g	5%
Sugars	0.32g	6%
Dietary Fiber	0.21g	4%
Protein	3.34g	30%
Vitamin C	1mg	7%
Iron	0.1mg	3%
Calcium	58mg	26%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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