Asparagus-Pesto Lasagna

Have I mentioned my intense love for lasagna? Maybe here or here? Like Garfield love for lasagna. This is a spring favorite for me, it's from the 2006 or so April issue of Vegetarian Times.

You'll need:

• 1/3 cup all-purpose flour
• 3 1/2 cups low-fat milk, divided
• 6 Tbs. pesto, or more to taste
• 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 2 tsp. olive oil
• 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
• 1 clove garlic, minced (about 1 tsp.)
• 16 no-cook lasagna noodles (9 oz.)
• 2 cups shredded Fontina or mozzarella cheese (8 oz.), divided

Tasty No-Bake Summer Lasagna

luckily I can type with my mouth full b/c I couldn't wait to share this recipe. Basically I am a lasagna fanatic and would eat it everyday if I could. This no-bake lasagna is pretty much a recipe for an explosion of awesomeness in your mouth. Double bonus: I used produce from my deck garden. Mmm. It's too bad you can't have some of this, although it might be hard to get me to share anyway. ;)


*An Update* Sadly, this recipe does not reheat well. I would suggest halving it if you're making it for 1-2 people and saving the rest of the ingredients for another day or dish.

you need:

• 1/2 cup ricotta cheese
• 3 tbs grated Parmesan cheese
• 3 tbs + 2 tsp extra virgin olive oil
• coarse salt and ground pepper
• 8 lasagna noodles
• 1 small garlic clove, minced + fresh torn basil
  
• 2 pints grape tomatoes
• 2 zucchini (about 1 lb)

In a small bowl, combine ricotta, Parmesan, and 2 tsp oil; season with salt and pepper.

Break your lasagna noodles in half & place in a large pot of boiling water. Cook according to the package's directions.

Halve your grape tomatoes (I threw in some quartered Romas b/c I didn't have enough ripe grape tomatoes.) Thinly slice your zucchini.

In a large skillet, heat 2 tbs oil over medium-high heat. Add garlic and tomatoes; season with salt and pepper. Cook until slightly broken down, about 3 minutes. Transfer to a bowl.

Add 1 tbs oil and zucchini to the skillet; season with salt and pepper. Cook until zucchini are tender, about 5 minutes.

Assemble your tasty dinner. Layer the tomatoes and zucchini on noodles. Drop spoonfuls of the ricotta mixture and throw in some freshly torn basil. Repeat.

*Recipe from Everyday Food.