Asparagus Lasagna

Serves 6-8, adapted from Giada de Laurentis


Ingredients:

9 lasagna sheets
1 tbsp olive oil
2 (8.5 oz) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil
1/2 cup grated parmesan, plus another 1/4 cup
1 medium onion, diced
2 leeks, white and light green parts only, sliced
2 cloves garlic, minced
1 lb asparagus, trimmed and cut into 1-inch pieces
15 oz part-skim ricotta cheese
1 tsp salt
1/2 tsp black pepper
4 oz shredded part-skim mozzarella


Directions:

1. Preheat oven to 350. In a food processor, combine the sun-dried tomatoes and basil and pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup parmesan. Set aside.

2. Heat 1 tbsp olive oil in a large non-stick skillet. Saute the leeks, onion and garlic until tender, about 5 minutes. Add the asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Mix with the ricotta, salt and black pepper.

3. Sprinkle some of the sun-dried tomato pesto onto the bottom of a 9×13-inch baking dish. Place some lasagna sheets, then half the asparagus mixture. Next sprinkle some mozzarella and parmesan. Repeat for one more layer. Top with lasagna sheets, some sun-dried tomato pesto, mozzarella and parmesan. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 10 minutes. Let sit 5 minutes before cutting.