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2 bunches asparagus, about 250-g each
250-g piece cooked smoked turkey, ham or sliced prosciutto
6 green onions
2 eggs
475-g container extra-smooth ricotta, well-drained
700-mL jar flavourful meatless tomato sauce
12 oven-ready lasagna noodle pasta
340-g pkg shredded four-cheese blend, about 3 cups
Preheat oven to 350F (180C). Add about 2 inches (5 cm) water to a medium-size saucepan and bring to a boil. Wash asparagus well, then trim or snap off tough ends. Cut into 1-inch (2.5-cm) pieces. You should have about 4 cups (1 L). Add to boiling water and cook for 2 minutes. Drain, then immediately rinse asparagus under cold water to stop the cooking. Pat dry. Coarsely chop turkey or ham to make about 2 cups (500 mL) or cut prosciutto into 1-inch (2.5-cm) pieces. Thinly slice onions.
In a medium-size bowl, whisk eggs. Whisk in ricotta until blended. Stir in turkey and onions. Spread 1/2 cup (125 mL) sauce over bottom of a 9x13-inch (3-L) baking dish. Top with 4 uncooked noodles, breaking to fit. There will be spaces between noodles. Do not overlap. Spread with half of ricotta mixture. Sprinkle with half of asparagus. Cover with one-third of sauce, then 1 cup (250 mL) shredded cheese. Add 4 noodles, ricotta mixture, then remaining asparagus. Repeat with half of remaining sauce and 1 cup (250 mL) shredded cheese. Finish with noodles, sauce, then cheese.
Place lasagna, uncovered, in centre of 350F (180C) oven. Bake until a knife inserted into centre of lasagna feels warm, about 40 minutes. Remove. Let stand 10 minutes before serving. Store any leftovers in the refrigerator or freeze.
Calories 544, Protein 34.3g, Carbohydrates 48.7g, Fat 25g, Fibre 4.4g, Sodium 854mg.
This easy-to-make lasagna won rave reviews from our Chatelaine staff and can be finished in a little more than an hour--quite a feat for lasagna. Of all the variations we tried, we like the one with the deli smoked turkey the best. Or it's a great way to use leftover ham.