*  Exported from  MasterCook  *

                  Baked Lasagna With Asparagus And Pesto

Recipe By     : Molto Mario MB1D32
Serving Size  : 1    Preparation Time :0:00
Categories    : New Text Import

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      Pound         asparagus, medium-sized
   1      Recipe        basic pasta
                        rolled to thinnest setting -- on pasta machine
   2      Cups          salsa balsamella
   1      Cup           pesto sauce
   1      Cup           grated pecorino sardo
     1/2  Cup           bread crumbs
                        To Make Pesto Sauce:
   3      Tablespoons   pine nuts
   2      Cups          fresh basil leaves, picolo fino
   1      Clove         garlic
   1      Pinch         sea salt
     1/4  Cup           freshly grated parmigiano
   3      Tablespoons   freshly grated pecorino
   5      Ounces        Ligurian extra virgin olive oil

In a large stone mortar, place pine nuts, basil, garlic and salt and grind
with a pestle until paste. Add cheeses and drizzle in olive oil, beating
with a wooden spoon. Store in jars, topped with extra virgin olive oil.

To Prepare Baked Lasagna Dish:

Preheat oven to 425 F. Bring 6 quarts water to boil and add 2 tablespoons
salt. Set up ice bath next to boiling water.

Trim asparagus and boil one minute. Drain and refresh in ice bath. Remove,
drain well, and cut into 4-inch to 5-inch pieces and set aside.

Cut pasta into 5-inch squares and drop into same boiling water as
asparagus. Cook one minute until tender. Remove and refresh in ice bath.
Drain on towels and set aside.

In a mixing bowl, stir balsamella, pesto, and grated cheese together until
mixed well. Butter 4 gratin dishes and place one piece of 5-inch pasta on
the bottom of each one. On top of pasta, place the following: 3 pieces of
asparagus, followed by 2 tablespoons pesto, followed by another piece of
pasta. Continue with this layering until you have 4 pieces of pasta and 4
layers of asparagus and pesto mixture. Lay one more piece of pasta on top,
followed by a spoonful of pesto mixture and sprinkle each of the 4 gratin
dishes with bread crumbs. Put all 4 dishes in oven and bake for 12 to 15
minutes, or until bubbling and golden brown on top. Remove and serve
immediately.

Yield: 4 servings



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