Giada asparagus lasagna layers asparagus and pancetta ricotta between sheets of pasta with sun-dried tomato pesto and three Italian cheeses. At around 620 calories per serving it comes together in 50 minutes, since the oven only needs 25 of those.
Where most lasagnas rely on a long-simmered meat sauce or heavy béchamel, Giada De Laurentiis builds hers around a quick sun-dried tomato and basil pesto instead. That pesto replaces the traditional red sauce entirely, which gives the dish a concentrated, tangy base without any simmering time.
The detail that makes or breaks this lasagna is cooking the asparagus with the pancetta fat before layering, because raw asparagus releases water in the oven and turns the filling soggy. So sautéing it first draws out that moisture, and the pancetta drippings add flavor the asparagus would not pick up on its own.
Source: Food Network (Giada De Laurentiis)
Giada Asparagus Lasagna
Course: PastaCuisine: AmericanDifficulty: Easy6
servings25
minutes25
minutes751
kcalSun-dried tomatoes and fresh basil pulse into a rough pesto with Parmesan, then spread between layers of pasta, asparagus, and ricotta. Pancetta crisps first and its fat cooks the onion, garlic, and asparagus before they fold into the cheese filling. And three layers stack into a 13×9 dish topped with mozzarella, more Parmesan, and dots of butter before a 25-minute bake.
Ingredients
- For the pasta:
9 lasagna sheets, fresh or dried
1 tsp olive oil (for the boiling water)
- For the sun-dried tomato pesto:
2 (8.5-oz) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan
- For the asparagus filling:
1 Tbsp olive oil
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-oz) container whole milk ricotta cheese
1 tsp salt
1/2 tsp freshly ground black pepper
- For the topping:
2 cups shredded whole milk mozzarella cheese
3/4 cup grated Parmesan
2 Tbsp butter
Directions
- Boil the pasta: Bring a large pot of salted water to a boil, then add 1 teaspoon of olive oil and cook the lasagna sheets until tender but firm, about 8 to 10 minutes for dried or 2 to 3 minutes for fresh.
- Drain and set aside: Once cooked, drain the sheets and lay them flat so they don’t stick together.
- Make the pesto: While the pasta cooks, pulse the sun-dried tomatoes and basil in a food processor until combined, then stir in 1/2 cup of Parmesan.
- Crisp the pancetta: In a large skillet, cook the diced pancetta over medium heat until crisp, then remove it with a slotted spoon and set aside.
- Cook the aromatics: Add 1 tablespoon of olive oil, the onion, and garlic to the pancetta fat, then cook about 4 minutes until tender.
- Sauté the asparagus: Stir in the asparagus and cook another 4 minutes until tender, since the residual fat from the pancetta seasons each piece.
- Build the filling: Transfer the asparagus mixture to a large bowl, then fold in the ricotta, salt, pepper, and the reserved pancetta.
- Preheat the oven: Set it to 350°F while you assemble the layers.
- Start layering: Spread some sun-dried tomato pesto across the bottom of a 13×9 baking dish, then lay down a layer of lasagna sheets.
- Add the first filling layer: Spread half the asparagus ricotta mixture over the pasta, then sprinkle with mozzarella and some of the remaining 3/4 cup of Parmesan.
- Repeat: Add another layer of pasta, the rest of the filling, more mozzarella, and more Parmesan, since each layer needs cheese to bind it.
- Finish the top: Lay the final pasta sheets on top, then spread the remaining pesto and scatter the rest of the mozzarella and Parmesan over everything.
- Dot with butter and bake: Place small pieces of butter across the top, then bake at 350°F for about 25 minutes until the cheese melts and the edges bubble.
FAQs
Can I use a different green vegetable instead of asparagus?
Broccolini cut into 1-inch pieces works well, since it holds its shape during the sauté and adds a similar bite. Zucchini is another option, though you need to salt and drain it first, because raw zucchini releases too much water and makes the filling runny.
Frozen artichoke hearts thawed and quartered also fit the Italian flavor profile here. Whichever swap you choose, cook it in the pancetta fat the same way the recipe handles asparagus, so the vegetable picks up that savory flavor before layering.
What does the pancetta do, and can I leave it out?
The pancetta adds smoky, salty fat that seasons the asparagus and onion as they cook, which gives the filling depth beyond just ricotta and vegetables. Without it, the lasagna still works, but you lose that rendered fat, so add an extra tablespoon of olive oil to the skillet.
Thick-cut bacon is the closest substitute if pancetta is hard to find, though it brings a smokier flavor that leans more American than Italian. Dice it the same size and crisp it the same way, since the cooking method stays identical.
How do I keep the lasagna from turning watery?
Draining the sun-dried tomatoes thoroughly matters, because any oil left in them pools between the layers during baking. Pat them with a paper towel before they go into the food processor, so the pesto stays thick.
The asparagus sauté is the other safeguard, since raw asparagus steams inside the lasagna and floods the ricotta. Four minutes in the hot skillet draws out enough moisture to keep each layer firm. For another Giada recipe that layers Italian cheeses and pasta, try her Giada beef and cheese manicotti.
Can I assemble this ahead of time?
You can build it the night before and refrigerate it covered, then bake straight from the fridge the next day. Add 10 to 15 extra minutes to the bake time, since the cold filling needs longer to heat through.
Freezing works too if you wrap the unbaked dish tightly in plastic wrap and then foil. It keeps for up to 2 months, and thawing overnight in the fridge before baking gives the best result.
What should I serve alongside this lasagna?
A simple arugula salad with lemon vinaigrette cuts through the richness of three cheeses, and the peppery greens pair well with the sun-dried tomato pesto. Crusty Italian bread is another good addition, since it catches any sauce that pools at the edges of each slice.
For a lighter Giada meal to rotate with this one, her Giada chicken piccata takes about 20 minutes and uses a bright lemon caper sauce. And it balances well on a weekly plan next to a heavier baked pasta like this.
