Asparagus, Fresh Herb and Ricotta Lasagna with Feta and Fior di latte
Yield: 6 people
Materials
- 25 asparagus spears washed and woody ends trimmed and roughly chopped
- 4 fresh green garlic or 6 garlic cloves roughly chopped
- 4 cups fresh basil + extra for garnish
- 2 cups fresh dill + extra for garnish
- 1 cup extra-virgin olive oil + extra for drizzling
- 1 tsp sea salt
- 500 g fresh ricotta cheese
- 4 9 x12 fresh lasagna sheets each sheet cut into 4 squares
- 1/3 cup crumbled sheep milk feta cheese
- 500 g fresh fiore di latte cheese torn in 5 pieces
Instructions
- Preheat oven to 350 F.
- In a high speed blender or food processor, add 20 asparagus spears, garlic,
- fresh herbs, olive oil and salt. Blend until creamy and saucy.
- Add in ricotta cheese and blend until creamy.
- Line the bottom of a 9 inch by 2 1/2 inch deep cast iron pan with a 1/4 cup of the sauce. Top with 3 lasagna noodles. Spread 1 cup of the sauce over noodles. Repeat with the meaning noodles and sauce. You should have 5 layers. There will be 1 noodle left. Finish with adding the last noodle in the centre and topping it with the remaining sauce.
- Sprinkle the feta evenly and arrange the remaining asparagus on top.
- Cover with foil and bake in preheat oven for 20 minutes. Remove foil and bake for an additional 20-25 mins until bubbly and top is golden.
- Remove from oven and let stand for 5 minutes. Top with fresh fior di latte pieces, drizzle with olive oil and garnish with fresh herbs. Serve immediately.