The Co-op Food Stores

added 03/07/08

6 to 8 servings

This light lasagna is perfect for springtime when asparagus is abundant. Use
precooked lasagna noodles if you like; they’re easy to handle and cut preparation
time.

12 dry lasagna noodles (about 12 oz.)

Filling

1 cup boiling water

1 cup sun-dried tomatoes (not in oil)

4 cups sliced fresh asparagus;
tough ends removed (1-1/3 lbs.)

1 lb. ricotta cheese

1/2 tsp. salt

1/2 cup chopped fresh basil or 1 Tbs. dried

Dash of pepper

1/4 tsp. ground nutmeg

Bring a large pot of water to a boil, and cook the noodles until al dente,
about 10 minutes. Drain, rinse, and cover with cold water in the pot.

For the filling, pour 1 cup of boiling water over the tomatoes, and set aside
to soak for 10 minutes. Steam the asparagus until just tender, 5 to 7 minutes.
Drain and dice the tomatoes. Discard the soaking water. Stir together the ricotta,
salt, basil, pepper, and nutmeg in a medium-size bowl. Stir in the asparagus
and tomatoes.

For the sauce, melt the butter in a heavy saucepan over medium heat. Whisk
in the flour, and let it cook for minute or two. Slowly pour in the milk and
wine, whisking until thickened, about 5 minutes. Add the Cheddar cheese, lemon
juice, lemon peel, and salt, stirring until the cheese is melted. Remove the
pan from the heat.

Preheat the oven to 400º F. Drain the noodles well. Spread a thin layer
of sauce in the bottom of a 9 × 13-inch baking pan. Cover with a layer of four
noodles. Spread on half the ricotta mixture. Sprinkle on 1/3 cup of the Parmesan
cheese.

Repeat the layers in this order: a thin layer of sauce, a layer of four noodles,
the remaining ricotta mixture, 1/3 cup Parmesan, a thin layer of sauce, a layer
of four noodles, the remaining sauce, and the remaining Parmesan. Sprinkle generously
with paprika and parsley.

Bake for 25 to 30 minutes, until the edges are lightly browned. Let the lasagna
set for 5 to 10 minutes before cutting to serve.

-Beyond the Moon, by Ginny Callan