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- 1 tablespoon butter
- 2 tablespoons vegetable oil
- 1 tablespoon minced garlic
- 1 cup finely chopped onions
- 1/4 cup finely chopped fresh basil leaves
- 4 medium tomatoes, peeled and roughly chopped, plus 2 thinly sliced
- 1/2 cup water
- Salt and ground pepper
- 2 pounds asparagus, trimmed and blanched
- 12 ounces spaghetti, precooked and drained
- 2 cups grated mouncezarella cheese
- 1/2 cup ricotta cheese
Preheat the oven to 375 degrees F. Butter a lasagne dish.
In a medium saute pan over medium-high heat, warm the oil until hot. Add the garlic and onions and saute until the onions are translucent, about 5 minutes.
Stir in the basil, chopped tomatoes and water and bring to a boil. Add salt and pepper to taste, remove from the heat and set aside.
Arrange half of the asparagus in an even layer over the bottom of the prepared lasagne dish. Top with a layer of half of the sliced tomatoes, then a layer of half of the spaghetti and a layer of half the garlic/onion/tomato sauce. Evenly sprinkle half of the mozzarella over the tomato sauce and dot with half of the ricotta. Repeat layering, using all of the remaining ingredients.
Bake, uncovered, for 45 minutes, or until the top of the lasagne is golden brown.
Recipe reprinted by permission of Doubleday. All rights reserved.
nutrition information per serving
263 calories; 11g total fat; 24mg cholesterol; 179mg sodium; 26g carbohydrates; 4g fiber; 17g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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