Baked Lasagna with Asparagus & Pesto
Submitted by terricsby
Individual baked lasagnas layered with fresh pasta, crisp-tender asparagus, and a pesto-bechamel sauce, topped with golden breadcrumbs. A light, springy green lasagna baked in single gratin dishes.
YIELD
6 servingsPREP
20 minCOOK
35 minREADY
1 hrsA fresh, springtime spin on lasagna, this dish trades heavy meat and tomato for bright asparagus and a creamy pesto sauce, layered into individual gratin dishes for an elegant single-serving presentation.
It starts with a true mortar-and-pestle basil pesto, then a smart bit of prep: the asparagus and the fresh pasta squares are each blanched for just a minute and plunged into ice water. That shock sets the asparagus a vivid green with a crisp-tender bite, and keeps the pasta pliable without overcooking, since both finish in the oven.
The sauce is pesto folded into a silky balsamella, or bechamel, which mellows and enriches it into a creamy green layer. Stack pasta, asparagus, and that sauce in buttered dishes, crown with breadcrumbs, and bake until bubbling and golden. A short, hot bake is all it needs.
Chef Tips
- Blanch the asparagus and pasta only briefly, then shock in ice water; this keeps the asparagus bright green and stops both from overcooking before they bake.
- Fold the pesto into the bechamel rather than using it straight; the cream mellows it into a smooth, even sauce.
- Grind the pesto in a mortar and pestle if you can, for a better texture than a blender.
- Bake just until bubbling and golden; the components are already cooked, so it only needs to heat through and brown.
Variations
- Use store-bought pesto and no-boil or fresh lasagna sheets to save time.
- Add peas, blanched spinach, or thin zucchini ribbons with the asparagus.
- Bake in one dish instead of individual gratins, adjusting the time.
Ingredients
Directions
In a large stone mortar, place pine nuts, basil, garlic and salt and grind with a pestle until paste.
Add cheeses and drizzle in olive oil, beating with a wooden spoon.
Store in jars, topped with extra virgin olive oil.
Preheat oven to 425 degrees F.
Bring 6 quarts water to boil and add 2 tablespoons salt.
Set up ice bath next to boiling water.
Trim asparagus and boil one minute.
Drain and refresh in ice bath.
Remove, drain well, and cut into 4-inch to 5-inch pieces and set aside.
Cut pasta into 5-inch squares and drop into same boiling water as asparagus.
Cook one minute until tender. Remove and refresh in ice bath.
Drain on towels and set aside.
In a mixing bowl, stir balsamella, pesto, and grated cheese together until mixed well.
Butter 4 gratin dishes and place one piece of 5-inch pasta on the bottom of each one.
On top of pasta, place the following: 3 pieces of asparagus, followed by 2 tablespoons pesto, followed by another piece of pasta.
Continue with this layering until you have 4 pieces of pasta and 4 layers of asparagus and pesto mixture.
Lay one more piece of pasta on top, followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin dishes with bread crumbs.
Put all 4 dishes in oven and bake for 12 to 15 minutes, or until bubbling and golden brown on top.
Remove and serve immediately.
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