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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta. | 2. In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside. | 3. In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine. | 4. Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lasagna noodle	9			6.3042	0.0	1.4025	0.0354
olive oil	1	teaspoon		119.34	0.0	0.0	13.5
olive oil	1	tablespoon	divided	119.34	0.0	0.0	13.5
sun tomato	2	jars	sun-dried drained	6.3042	0.0	1.4025	0.0354
basil leaf	1 1/2	cups		6.3042	0.0	1.4025	0.0354
parmesan cheese	1/2	cup	grated	148.0	16.0	16.0	2.0
parmesan cheese	3/4	cup	grated	148.0	16.0	16.0	2.0
pancetta	1/4		diced	6.3042	0.0	1.4025	0.0354
onion	1		diced	44.0	10.274000000000001	1.21	0.11
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
asparagus	4	bunches	trimmed cut	-	-	-	-
milk ricotta cheese	1	container		-	-	-	-
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
mozzarella cheese	2	cups	shredded	-	-	-	-
butter	2	tablespoons		171.0	7.857	5.343	14.4

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.