Pesto Asparagus-Artichoke Lasagna

[Guest guest]

Pesto Asparagus-Artichoke Lasagna

 

1 1 lb. package lasagna noodles

1 1/4 to 1 1/2 lbs. fresh asparagus

1 8 oz. jar basil-garlic pesto

2 14 oz. cans artichoke bottoms, diced

16 ounces mozzarella and parmesan cheese, shredded

15 ounces ricotta cheese

15 ounces cottage cheese

1/2 cup diced pimiento olives

salt and pepper to taste

Italian seasoning to taste

 

Cook noodles until tender. Rinse and drain in a

colander and set aside. Remove tough end of asparagus

and discard. Cut remainder into 1-inch pieces. Boil

until al dente (cooked, but still firm), drain and

reserve. In 10x10-inch lasagna dish begin layering

with noodles. Spread 1/3 pesto on noodles then 1/2 of

asparagus and 1/2 of the artichokes and olives. Season

to taste with salt, pepper and Italian seasoning. Top

with 1/3of the ricotta and cottage cheeses and 1/3 of

the shredded cheeses. Repeat. Top last layer of

noodles with pesto and last 1/3 of ricotta and other

cheeses. Cover and bake 30 minutes at 375 degrees.

Uncover and bake an additional 15 minutes. Remove from

oven and allow to set at least 15 minutes before slicing.

 

 

 

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[Guest guest]

What an interesting recipe. I think I would enjoy this.

Thanks,

Judy

-

Julie Knudsen

Thursday, July 19, 2007 6:03 AM

Pesto Asparagus-Artichoke Lasagna

 

 

Pesto Asparagus-Artichoke Lasagna

 

1 1 lb. package lasagna noodles

1 1/4 to 1 1/2 lbs. fresh asparagus

1 8 oz. jar basil-garlic pesto

2 14 oz. cans artichoke bottoms, diced

16 ounces mozzarella and parmesan cheese, shredded

15 ounces ricotta cheese

15 ounces cottage cheese

1/2 cup diced pimiento olives

salt and pepper to taste

Italian seasoning to taste

 

Cook noodles until tender. Rinse and drain in a

colander and set aside. Remove tough end of asparagus

and discard. Cut remainder into 1-inch pieces. Boil

until al dente (cooked, but still firm), drain and

reserve. In 10x10-inch lasagna dish begin layering

with noodles. Spread 1/3 pesto on noodles then 1/2 of

asparagus and 1/2 of the artichokes and olives. Season

to taste with salt, pepper and Italian seasoning. Top

with 1/3of the ricotta and cottage cheeses and 1/3 of

the shredded cheeses. Repeat. Top last layer of

noodles with pesto and last 1/3 of ricotta and other

cheeses. Cover and bake 30 minutes at 375 degrees.

Uncover and bake an additional 15 minutes. Remove from

oven and allow to set at least 15 minutes before slicing.

 

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