Spaghetti Asparagus Lasagne

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Spaghetti Asparagus Lasagne

 

1 tablespoon butter

2 tablespoons vegetable oil

1 tablespoon minced garlic

1 cup finely chopped onions

1/4 cup finely chopped fresh basil leaves

4 medium tomatoes, peeled and roughly chopped, plus 2 thinly sliced

1/2 cup water

salt and freshly ground black pepper, to taste

2 pounds asparagus, trimmed and blanched

12 ounces spaghetti, precooked and drained

2 cups grated mozzarella cheese

1/2 cup ricotta cheese

 

Preheat the oven to 375 degrees. Butter a lasagne dish. In a medium sauté pan

over medium-high heat, warm the oil until hot. Add the garlic and onions and

sauté until the onions are translucent about 5 minutes. Stir in the basil,

chopped tomatoes, and water and bring to a boil. Add salt and pepper, remove

from the heat, and set aside. 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. Bake, uncovered, for 45 minutes, or until the top of the

lasagne is golden brown.

Makes 6 to 8 servings.