Springtime asparagus-and-smoked-turkey lasagna

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PREP TIME

20 min

Makes

8 servings

* PLUS Cooking time: 2 minutes, Baking Time: 40 minutes

Ingredients

  • 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

Instructions

  • 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 9×13-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.

Nutrition (per serving)

  • Calories
  • 544,
  • Protein
  • 34.3 g,
  • Carbohydrates
  • 48.7 g,
  • Fat
  • 25 g,
  • Fibre
  • 4.4 g,
  • Sodium
  • 854 mg.

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.

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