A delightful dish from Giada De Laurentiis is this Asparagus Lasagna, crafted with lasagna noodles, sun-dried tomatoes, basil leaves, asparagus spears, and creamy ricotta.

To prepare Giada’s Asparagus Lasagna, boil the noodles until just firm, mix sun-dried tomatoes with basil, and assemble with cheeses, baking it all for roughly 25 minutes.

If you haven’t tried this lasagna yet, you’re missing out! Jump into the comments and tell me what you think. It’s super easy and absolutely delicious!

Can I Make This Asparagus Lasagna Ahead of Time?

Absolutely, you can! Prepare the lasagna a day in advance and store it covered in the fridge. When you’re ready, just bake it according to the instructions. It’s a perfect way to divide the workload if you’re entertaining.

Giada De Laurentiis Asparagus Lasagna Ingredients

• 9 sheets of lasagna, fresh or dried
• 1 teaspoon of olive oil, plus 1 tablespoon for sautéing
• 2 jars (8.5 ounces each) of sun-dried tomatoes, drained
• 1 1/2 cups of fresh basil leaves, tightly packed
• 1 1/4 cups of grated Parmesan cheese, divided into 1/2 cup and 3/4 cup
• 1/4 pound of pancetta, diced
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 4 bunches of asparagus, trimmed and cut into 1-inch pieces
• 1 container (15 ounces) of whole milk ricotta cheese
• 1 teaspoon of salt
• 1/2 teaspoon of freshly ground black pepper
• 2 cups of shredded whole milk mozzarella cheese
• 2 tablespoons of butter

How To Make Giada De Laurentiis Asparagus Lasagna

1. Prepare Pasta: Bring a large pot of salted water to a boil. Add 1 teaspoon olive oil. Cook the lasagna sheets until tender yet firm, about 8-10 minutes for dried or 2-3 minutes for fresh. Drain and set aside.
2. Blend Tomato and Basil: In a food processor, pulse the sun-dried tomatoes and basil until well combined. Transfer this mixture to a bowl, stir in 1/2 cup Parmesan, and set aside.
3. Cook Pancetta and Vegetables: Brown the pancetta in a skillet until crisp, then remove with a slotted spoon. In the same skillet, sauté onion and garlic in 1 tablespoon olive oil until tender, about 4 minutes.
4. Add Asparagus: To the skillet, add asparagus and cook until tender, approximately 4 minutes. Transfer this mixture to a large bowl.
5. Combine With Ricotta: Into the bowl with the asparagus, stir in the ricotta, salt, and pepper until everything is well mixed.
6. Assemble Lasagna: Preheat your oven to 350°F (175°C). In a 9×13-inch baking dish, layer sun-dried tomato mix, lasagna sheets, and half the asparagus-ricotta mixture. Sprinkle some mozzarella and some of the remaining 3/4 cup Parmesan on top. Repeat the layers.
7. Add Final Layers and Bake: Finish with a layer of lasagna sheets, the remaining sun-dried tomato mixture, mozzarella, and Parmesan. Dot with butter. Bake until bubbly and golden, about 25 minutes.

How Do I Prevent My Lasagna From Becoming Soggy?

To avoid a soggy lasagna, make sure to cook the asparagus just until it’s tender-crisp. Overcooking it during the sautéing process can release too much moisture into your lasagna. Also, let it rest for a few minutes after baking.

Recipe Tips

• Boost the flavor: Roast the asparagus before adding it to the lasagna to intensify its flavor and add a slight smokiness that complements the creamy ricotta and mozzarella beautifully.
• Keep it moist: To prevent the lasagna from drying out while baking, make sure to cover it tightly with aluminum foil until the last 5 minutes, then remove the foil to allow the cheese to get bubbly and golden.
• Cheese swap fun: Feeling adventurous? Swap out the Parmesan for aged Gouda or Pecorino Romano for a nuttier, sharper taste that stands out against the mild asparagus and sweet sun-dried tomatoes.
• Herb it up: Enhance the freshness of your lasagna by adding a handful of finely chopped fresh herbs like parsley or thyme to the ricotta mixture for an herby punch that elevates every bite.

Recipe Variations

• Gluten-Free Goodness: Substitute the regular lasagna sheets with your favorite gluten-free pasta to cater to dietary restrictions without compromising on the delicious layers of flavor.
• Veggie-Packed: Layer in thinly sliced zucchini and bell peppers between the lasagna sheets for an extra veggie boost that adds color and vitamins to this hearty dish.
• Meat Lover’s Edition: Add a layer of cooked ground chicken or turkey seasoned with Italian spices for a protein-packed twist that complements the creamy textures of the cheeses and the crispness of the asparagus.
• Vegan Venture: Experiment with vegan cheese substitutes and a silken tofu blend instead of ricotta for a dairy-free version that still maintains the creamy, comforting essence of traditional lasagna.

What To Serve With Asparagus Lasagna

Serve your Asparagus Lasagna with Baccala Salad, charred corn esquites, a bowl of roasted butternut squash soup, a plate of marinated artichoke hearts, and some sautéed wild mushrooms.

You can also pair it with a fresh pomegranate and spinach salad or a tangy orange and radicchio slaw.

How To Store Leftover Asparagus Lasagna

In The Fridge:

Wrap your leftover Asparagus Lasagna tightly with aluminum foil or place it in an airtight container. This will keep it fresh and prevent it from absorbing any odors. Store it in the refrigerator for up to 5 days.

In The Freezer:

Asparagus Lasagna can become soggy when frozen and reheated due to the high moisture content in asparagus and ricotta. For best quality, it’s recommended to consume it fresh and avoid freezing.

How To Reheat Leftover Asparagus Lasagna

Reheat your leftover Asparagus Lasagna by placing it in a 350°F (175°C) oven for about 20 minutes or until heated through. Make sure it’s covered with foil to prevent it from drying out.

Alternatively, you can microwave individual portions on high for 2-3 minutes, making sure to cover the dish to retain moisture.

Check out More Giada Recipes:

• Giada White Bean and Chicken Chili Recipe
• Giada Butternut Squash Lasagna
• Giada De Laurentiis Cauliflower Alfredo