Tag Archives: lasagna

local asparagus lasagna

When the first crop of asparagus arrives in May, I used to always splash some olive oil on and grill it. Now I’ve got an even better way to eat the tasty spears.

This asparagus lasagna, with a cream sauce full of goat cheese, is amazing. You could add layers of other veggies if you want – or just enjoy the creamy asparagus and pasta goodness.

Wash asparagus, snap off the tough ends, cut off the tips (set aside), and cut the rest in 1-1.5 inch lengths. Toss it with some olive oil and salt and roast in a 475F oven until tender. Set aside. I only use one bunch, but it could definitely use two.

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In a large pot, melt 1/2 cup butter. Whisk in 1/2 cup flour, and simmer, stirring constantly for 3-5 minutes. Whisk in 4 cups vegetable stock and simmer until thickened.

Stir in 3/4 lb. (340 g) chevre (I used plain and an herb chevre) and zest from half a lemon. Whisk until smooth. Remove from heat and season with salt and pepper to taste.

Assemble lasagna in a 9 x 13 pan: 1/3 sauce, layer of pasta, 1/2 the asparagus, 1/3 sauce, layer of pasta, rest of asparagus. Top with layer of pasta, remaining sauce, asparagus tips and 1/4 cup parmesan.

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Bake uncovered at 375F for 40 minutes or so until top is lightly browned and sauce is bubbling.

CJR

This recipe is “What’s Cookin’s Famous Asparagus Lasagna” by Jo Fillery, as it appeared in In The Hills, May 16, 2012.

sharing food

There are so many times when bringing food to someone is the perfect gesture. And when you like to cook, it is an easy thing to offer up when there is a new baby, an illness, a new house, or maybe you are just visiting your kids and want to bring them their favourite meal. Certain foods lend themselves to sharing. They need to travel well and be easy to reheat.

A few months ago I went a little over-the-top and made individual chicken pot pies for my sons. They were beautiful and delicious, but a ridiculous amount of work. Not doing that again.

Recently I made lasagna to deliver to a friend. I have followed the Moosewood recipe forever with a few modifications. I add pesto to the ricotta mixture and saute a combination of spinach and mushrooms to layer between the noodles. Using no-cook or fresh lasagna noodles is a game changer. I remember the days of draping the cooked noodles over the edge of the pot til I needed them, what a pain!

And check out these meatballs for a great sharing treat – they simmer right in the tomato sauce for amazing flavour.

HAR