Baked Lasagna With Asparagus And Pesto

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - medium-sized
1		Basic pasta
		Rolled to thinnest setting - on pasta machine
2 cups	474ml	Salsa balsamella
1 cup	237ml	Pesto sauce
1 cup	237ml	Grated pecorino sardo
1/2 cup	73g / 2.6oz	Bread crumbs
		To Make Pesto Sauce
3 tablespoons	45ml	Pine nuts
2 cups	80g / 2.8oz	Fresh basil leaves - picolo fino
1		Garlic
1		Sea salt
1/4 cup	59ml	Freshly grated parmigiano
3 tablespoons	45ml	Freshly grated pecorino
5 oz	142g	Ligurian extra virgin olive oil

Recipe Instructions

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.

To Prepare Baked Lasagna Dish:

Preheat oven to 425 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.

Yield: 4 servings

Source:
Molto Mario MB1D32

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