I’m excited, as my new motto is “too many recipes, too little time!” I’m in the mood to try new recipes, especially since Jim brings me cookbooks from his travels and expects that I’ll use them. Plus, I’m a crazy recipe collecting person. Bon Appétit!
2 16.9 oz. jars Alfredo sauce
1/3 to ½ c. prepared pesto, to taste
¼ c. grated Parmesan cheese, divided
2 t. olive oil
1 12 oz. bag frozen asparagus spears
2 cloves garlic, minced
Salt to taste
12 no-cook lasagna noodles
2 c. (8 oz.) part-skim mozzarella cheese, shredded
Preheat oven to 350 degrees F. In a medium bowl, combine Alfredo sauce, pesto, 2 T. Parmesan cheese and salt.
In a medium nonstick skillet, heat olive oil over medium heat. Cut tips from the asparagus and set aside. Cut remaining asparagus in ½ inch pieces and add to the oil. Sauté 3 to 4 minutes. Add garlic and stir to combine; cook another 2 minutes. Salt to taste.
Spray a 9 x 13-inch baking dish with non-stick cooking spray. Cover bottom of pan with 4 noodles, overlapping as needed. Layer with half of asparagus, 3/4 cup cheese and 1/3 of sauce. Add another layer of noodles, 1/3 of sauce, remaining asparagus and 3/4 cup cheese. Top with final layer of noodles and rest of sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Parmesan and mozzarella cheeses.
Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes before serving. Serves 10.
Note You may wish to substitute fresh asparagus if available. It may need to be sautéed a little longer. Also, you could use Fontina cheese, or any combination of cheeses that melt.
