Roasted Asparagus Lasagna With Fontina Cheese

Submitted by ratherbeswimmin

"For lovely spring asparagus"

 

• Ready In: 2hrs 40mins
• Ingredients: 17
• Serves: 6

ingredients

• 2 1⁄2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half
• 1 large vidalia onion, peeled, cut in half, and thinly sliced
• 3 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1⁄2 cup fresh lemon juice
• 2 teaspoons grated lemon peel
• salt
• fresh coarse ground black pepper
• 3 sprigs fresh savory, leaves chopped
• 2 sprigs fresh tarragon, leaves chopped

• Parmigiano Sauce

• 1 cup freshly grated parmigiano-reggiano cheese
• 2 cups heavy cream
• freshly grated nutmeg
• 3 tablespoons fresh chives, finely chopped
• 1 lb dry lasagna noodle
• 1⁄2 lb grated Fontina cheese
• 1⁄2 lb grated mozzarella cheese

directions

1. Preheat oven to 450°; add asparagus and onions on a large baking sheet.
2. Drizzle with olive oil and dot with butter.
3. Sprinkle the lemon juice and zest on top and season with salt and pepper.
4. Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.
5. Bake until soft and just starting to brown, about 20 minutes.
6. When the vegetables are tender and aromatic, remove from oven and sprinkle with savory and tarragon; toss to combine (the heat from the vegetables will wilt and concentrate the flavors of the herbs.
7. Decrease oven temperature to 425°.
8. In a small saucepan, stir the Parm-Reg cheese into the cream and mix well.
9. 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 b/c of the texture of the cheese).
10. Season with nutmeg, black pepper, and a pinch of salt.
11. Add in the chives and stir.
12. Cook dry lasagna in a large pot of boiling salted water until al dente; drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
13. To assemble: lightly coat an 8 x 8 inch baking dish with olive oil.
14. Layer the bottom with pasta, and follow with a layer of asparagus and onion, and a thin layer of fontina cheese and mozzarella cheese.
15. 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.
16. Repeat until you use up the ingredients, ending with a layer of pasta.
17. Pour the remaining pamigiano cream on top, letting it run down the sides a bit.
18. Cover the dish with foil and bake for about 20 minutes; remove the foil and continue to bake until the top is golden and bubbling, about 15-20 minutes.
19. Remove from oven and let rest for 10 minutes before cutting.