Ingredients
-
1
-
2
-
1
-
1
-
1/4
-
4
-
1/2
-
2
-
12
-
2
-
1/2
-
-
-
-
Directions
Spaghetti Asparagus Lasagne, Asparagus is one of my favorite Spring Veggies This is a light, and delicious recipe I originally found on cooking com and really like , I made this for friends who enjoy being experimented on, (or so they tell me) and are great sports about not minding my using their taste buds as testing grounds I subbed diced, canned tomatoes for the fresh, as I did not like what I saw at the grocery store It smelled fantastic as it was cooking and in fact it was I had a hard time cutting through the asparagus to make neat squares and next time I make it, I will cut them in smaller (maybe 2 inch) pieces used linguine, because I had it on the shelf The dish was absolutely delicious We had a spinach salad with mandarin oranges and almonds and a tangy dressing, because the recipe had enough tomatoes in itself Fresh hot bread and it was a delightful meal My children, ages 22 & 27 would not touch it with a 10 foot pole, but thank goodness for willing friends! We enjoyed it thoroughly We topped the dinner off with a Paula Deen recipe, made by Elaine, for fresh Blackberry Pie, which was out of this world, unbelievably good! I very much enjoyed the recipe and definitely, will make it again , I just sat down for a second, after the Easter fun was over, and wanted to review this right away A marvelous, marvelous taste sensation, that warms the soul as well as your insides I made this distinctly two different ways, one vegan and one following the recipe as written Both were wonderful and the taste was sensational The only vegan changes I made were, (used a vegan-type-ricotta), no mozzarella, but subbed breads crumbs and french-fried onions to the top of the vegan lasagna The other one was made as written, so no changes made here, and let’s just say I have none of either casserole left The asparagus was fresh and delicious and went remarkably well with all the other ingredients For the vegan lasagna, I might up the garlic next time, but it was delicious as written
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Steps
|
1
Done
|
Preheat the Oven to 375 Degrees F. Butter a Lasagne Dish. |
|
2
Done
|
in a Medium Saut Pan Over Medium-High Heat, Warm the Oil Until Hot. Add the Garlic and Onions and Saut Until the Onions Are Translucent, About 5 Minutes. |
|
3
Done
|
Stir in the Basil, Chopped Tomatoes, and Water and Bring to a Boil. Add Salt and Pepper to Taste, Remove from the Heat, and Set Aside. |
|
4
Done
|
Arrange Half of the Asparagus in an Even Layer Over the Bottom of the Prepared Lasagne Dish. Top With a Layer of Half of the Sliced Tomatoes, Then a Layer of Half of the Spaghetti and a Layer of Half the Garlic/Onion/Tomato Sauce. Evenly Sprinkle Half of the Mozzarella Over the Tomato Sauce and Dot With Half of the Ricotta. Repeat Layering, Using All of the Remaining Ingredients. |
|
5
Done
|
Bake, Uncovered, For 45 Minutes, or Until the Top of the Lasagne Is Golden Brown. |
