GMA Recipe: Quick Asparagus Lasagna

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Quick Asparagus Lasagna
From GMA's Food Editor and author, Sara Moulton
Monday, March 24, 2008

After a day at the office, or running around after the kids, or both - it's not easy to whip up a healthy meal for your family. 'GMA' Food Editor Sara Moulton has come to your rescue. Her new series, "Sara's Weeknight Meals," shows how you can make fast, tasty and healthy meals from pantry staples and fresh, in-season produce.

This is a recipe for spring, even though you can buy asparagus from South America out of season. Asparagus is tastier if you buy it locally and in season. All thicknesses are fine with me-- from the pencil thin spears to the thick asparagus. However, I recommend that if it is thicker than, say, one-third of an inch you should peel it from right below the tip to the end. Break off the woody section of the stems first, which usually means the bottom inch or so.

There's no reason to put this recipe up on the shelf when asparagus is out of season. It's just as delicious with broccoli flowerets or sautéed spinach.

Hands-on time: 20 minutes
Total preparation time: 65 minutes

Ingredients

2 teaspoons extra virgin olive oil

Kosher salt and freshly milled black pepper

1 pound asparagus, trimmed

1 medium onion, halved and sliced (about 1 cup )

2 garlic cloves, sliced (about 2 teaspoons)

One 15-ounce container ricotta cheese

2 teaspoons unbleached all-purpose flour

18 refrigerated wonton skins

8 ounces Italian Fontina cheese, coarsely grated (about 2 cups)

Directions

Preheat the broiler to high. Lightly oil a rimmed baking sheet and an 13 1/2 x 9 1/2 inch pan.

Combine the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a shallow bowl. Peel the lower stalks of the asparagus if they are thicker than 1/3-inch. Toss the asparagus in the oil mixture and arrange at one end of the oiled baking sheet. Toss the onion and garlic in any remaining oil in the same bowl and arrange it on the other end of the baking sheet. Broil until the edges just begin to brown, about 5 minutes.

Preheat the oven to 375° F.

Combine the onion and garlic with the ricotta cheese, flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a blender; puree until smooth. Cut the asparagus into 1-inch pieces. Arrange 6 wonton skins in the bottom of the pan. Top with half of the asparagus, one-third of the ricotta mixture, and one-third of the Fontina cheese. Add another 6 wonton skins, the remaining asparagus, another one-third of ricotta mixture and Fontina cheese. Top with the remaining wonton skins, ricotta mixture, and cheese.

Bake the lasagna in the top third of the oven, 30 to 35 minutes, until bubbly and lightly browned.

Makes 4-6 servings

Recipe copyright Sara Moulton, "Sara's Secrets for Weeknight Meals," Broadway Books, 2005.