- 12 lasagna sheets, boiled, pat dried and placed between layers of parchment paper
- 1 packed cup fresh basil leaves
- ½ cup fresh mint leaves
- ¼ cup extra virgin olive oil
- 2 garlic cloves
- 1 cup grated Parmigiano Reggiano, divided
- 1 medium onion, diced
- 2 ounces pancetta, diced
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 15 ounces whole milk ricotta cheese
- salt and pepper to taste
Preheat oven to 350. In a food processor, combine the basil, mint, garlic and pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmigiano and extra virgin olive oil. Set aside.
Heat a large non-stick skillet. Sauté the pancetta with the onion, about 5 minutes. Add the asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Process half of the mixture with the ricotta. Season with salt and black pepper. Add the rest of the asparagus and mix everything together until combined. Sprinkle some of the pesto onto the bottom of a 9×13-inch baking dish or ramekins for individual servings. Place some lasagna sheets to fit the chosen pan (if necessary cut them into smaller pieces to fit the pan or ramekins), then half the asparagus mixture. Next sprinkle some parmigiano. Repeat for one more layer. Top with lasagna sheets, some pesto and parmigiano. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 10 minutes. Let sit 5 minutes before cutting.