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Asparagus and Ricotta Open Lasagna

This dish IS as impressive as it looks — utterly divine!  Often, making lasagna can be a fiddley task: this deconstructed method makes the job so much easier. When we make a batch of Homemade Ricotta Cheese, we often have some left and this is the perfect way to use it. Springtime on a plate with hints of lemon and  mint, we can think of no one who would not be thrilled to be served this!

Asparagus and Ricotta Open Lasagna

18 asparagus spears, trimmed
extra virgin olive oil
2 garlic cloves, finely sliced
splash of dry white wine
1¼ cups ricotta cheese
¼ cup whipping cream
small handful fresh mint, shredded
zest and juice of 1 lemon, plus more zest to serve
5 tbs. grated Parmesan cheese, plus more for sprinkling
8 lasagna noodles, fresh or dried

Bring a large pot of water to a boil. Add salt and blanch the asparagus for 2-3 minutes. Drain and refresh in cold water. Chop into 2″ pieces and set aside.

Heat a bit of olive oil in a saucepan and add the garlic. Fry gently for 30 seconds, then add the white wine and let it bubble for a minute. Stir in the ricotta, cream, and some seasoning. Add the mint, lemon zest, lemon juice, Parmesan, and the asparagus, stirring well to combine.

Bring another pot of water to a boil, add salt and the pasta. Cook according to package directions and drain well.

To serve, place a folded lasagna noodle on a plate, top with the sauce, and repeat with a second noodle. Drizzle with a little olive oil, scatter with lemon zest, and sprinkle with Parmesan.



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