Roasted Asparagus Lasagna

Lauren

ingredients

2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half
1 very large Vidalia or sweet onion, peeled, cut in half, and thinly sliced
3 tablespoons EVOO
2 tablespoons unsalted butter
1/4 cup fresh-squeezed lemon juice
2 teaspoons grated lemon peel
Salt
Coarsely ground black pepper
3 fresh tarragon sprigs, leaves chopped
For the Parmigiano Sauce:
1 cup freshly grated Parmigiano-Reggiano cheese
2 cups heavy cream
Freshly grated nutmeg
3 tablespoons fresh chives, finely chopped
1 recipe Basic Pasta cut for lasagna or 1 pound dry lasagna noodles
1/2 pound grated Fontina cheese
1/2 lb grated mozzarella cheese

directions

1
Preheat the oven to 450 degrees. Place the asparagus and onions on a large baking sheet. Drizzle with the olive oil, and dot with the butter. Sprinkle the lemon juice and zest on top and season with salt and coarsely ground black pepper. Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings. Bake until soft and just starting to brown, about 20 minutes. When the vegetables are tender and aromatic, remove them from the oven and sprinkle with the savory and tarragon. Toss to combine. The heat of the vegetables will wilt and concentrate the flavors of the herbs.
2
Lower the oven temperature to 425 degrees. In a small saucepan, stir the Parmigiano-Reggiano cheese into the cream and mix well. Simmer gently over low heat until the cheese is melted and the sauce is fairly smooth (there will be a slight graininess to the sauce because of the texture of the cheese). Season with the nutmeg, black pepper, and a pinch of salt. Add the chives and stir. If using fresh pasta, cook the lasagna sheets in a large pot of boiling, salted water until tender, about 2 minutes. If using dry noodles cook them according to the package directions. Drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
3
To assemble:
4
Lightly coat an 8x8-inch baking dish with olive oil. Layer the bottom with pasta, and follow with a layer of asparagus and onion and a thin layer of grated Mozzarella and Fontina cheese. Season lightly. Add another layer of pasta, and top with more asparagus, half of the Parmigiano cream sauce, and another thin layer of Fontina and Mozzarella cheeses. Repeat until you use up the ingredients, ending with a layer of pasta. Pour the remaining Parmigiano cream on top, letting it run down the sides a bit. Cover the dish with aluminum foil and bake for about 20 minutes. Remove the foil and continue to bake until the top is golden and bubbling, about an additional 15 to 20 minutes. Remove from oven and let rest for 10 minutes before cutting.

Source: Lauren