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Spaghetti Asparagus Lasagne

Source: Burt Wolf's Table
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Rating: 3   Reviews: 3 See Reviews
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Active Time:  30 Minutes
Total Time:  1 Hour 15 Minutes
  Makes 8 servings
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
2 pounds asparagus, trimmed and blanched
12 ounces spaghetti, precooked and drained
2 cups grated mozzarella cheese
1/2 cup ricotta cheese
Preheat the oven to 375 degrees F. Butter a lasagne dish.

In a medium sauté pan over medium-high heat, warm the oil until hot. Add the garlic and onions and sauté 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.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Italian-Style Casseroles
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Nutrition Facts per Serving
Yield:   Makes 8 servings
Calories: 263
Fat. Total: 11g
Fiber: 4g
Carbohydrates, Total: 26g
Sodium: 179mg
% Cal. from Fat: 38%
Cholesterol: 24mg
Protein: 17g
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Lynne, WA Reviewed: 04/21/2009
Unusual but Bland
The ingredients sounded good but the result was disappointing. Very bland. I will not make this again.
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