Asparagus Lasagna Giada De Laurentiis Recipes

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ASPARAGUS LASAGNA



Asparagus Lasagna image

Make and share this Asparagus Lasagna recipe from Food.com.

Provided by Kathy

Categories     Lunch/Snacks

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs fresh asparagus, pencil thin, plus
2 tablespoons olive oil
salt, to taste
1/4 cup butter
1/4 cup flour
1/2 cup water
1 1/2 cups chicken broth
2 cups shredded mozzarella cheese
1 tablespoon finely grated lemon zest
16 ounces lasagna noodles
1 2/3 cups grated parmesan cheese
1 cup whipping cream

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.

ROASTED ASPARAGUS



Roasted Asparagus image

Provided by Giada De Laurentiis

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 3

1 pound asparagus, trimmed
1 tablespoon olive oil
Salt and freshly ground black pepper

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.

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ASPARAGUS LASAGNA



Asparagus Lasagna image

I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
5 cups whole milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

ASPARAGUS LASAGNA - GIADA DE LAURENTIIS



Asparagus Lasagna - Giada De Laurentiis image

I think this lasagna is wonderful! I absolutely love asparagus, and the taste of it with the sundried tomato/basil mixture is delicious! This is anything but your traditional lasagna! I made it without the pancetta and it was delish, but I am sure would be even better with it!

Provided by Lakerdog2

Categories     Pork

Time 40m

Yield 1 lasagna, 6-8 serving(s)

Number Of Ingredients 16

9 lasagna noodles (fresh or dried)
1 teaspoon olive oil, plus
1 tablespoon olive oil, divided
2 (8 1/2 ounce) jars sun-dried tomatoes, drained
1 1/2 cups fresh basil leaves
1/2 cup grated parmesan cheese, plus
3/4 cup grated parmesan cheese
1/4 lb pancetta, diced
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
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

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.

Nutrition Facts : Calories 804.2, Fat 34.1, SaturatedFat 17.9, Cholesterol 94.2, Sodium 2770.8, Carbohydrate 90.4, Fiber 18.2, Sugar 36.8, Protein 48.4

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