You must try this simple and delish recipe especially now that asparagus is in season. Speaking of, have you ever seen an asparagus plant -- different than what I expected. Anyways, I digress...
This lasagna comes out of the oven bubbly and crispy and unlike the typical lasagna has a very light feel. I first had this when a friend of mine made it for a bookclub meeting. I must say that I don't remember the book we discussed that night but I do remember this lasagna and a completely decadent chocolate cake. The recipe originates from Sara Moulton (Executive Chef at the sadly no longer existent Gourmet magazine) and can be found here.
I will also say that my boys (5 y/o & twin 3 y/os) like this and eat all the asparagus.
Here's the recipe with my modifications
1 pound asparagus (trimmed)
2 t. extra virgin olive oil
salt, pepper, red pepper flakes
1 onion, sliced
4 cloves garlic, sliced
2 scallions, sliced
1 15-oz container ricotta cheese
3 Tbsp milk
27 -30 refrigerated wonton wrappers
8 oz. mozzarella cheese
4 oz. parmesan cheese
Toss asparagus with olive oil, salt, pepper, and red pepper flakes. Place asparagus on baking sheet and toss onions, garlic, and scallions in any remaining oil. Broil on high heat for 5 minutes. Asparagus should be bright green and slightly tender.
Chop asparagus into quarters.
Blend ricotta cheese, milk, and broiled onions, garlic, and scallions. Add salt and pepper to taste.
Lightly oil a 9 x 13 baking sheet and then arrange 1/3 of wonton wrappers. Layer with asparagus, cheese mixture, and then mozzarella cheese, and parmesan cheese. Repeat. Top with remaining third of wonton wrappers, ricotta cheese mixture, mozzarella, and parmesan.
If desired, drizzle the edges with a wee bit of olive oil.
Bake at 375 degrees for 35 minutes until bubbly and brown. The edges should be crispy.