Individual Lasagnas with Spring Vegetables

Makes 4 servings

Get your kids or guests to help assemble the lasagnas. Let each “sous chef” add one ingredient—noodles, purée, veggies—to the plate. If you can't find whole grain lasagna noodles, conventional dry lasagna noodles will work just fine.

Ingredients

  • Kosher salt, as needed
  • 1 bunch (approximately 1 pound) asparagus, cut into 1-inch pieces
  • 1 cup cooked white beans
  • 1 clove garlic, lightly crushed
  • 1 tablespoon chopped parsley
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
  • Freshly ground black pepper, as needed
  • 6 full-size whole-grain lasagna noodles
  • 1/4 cup minced shallots
  • 3 cloves garlic, minced
  • 2 cups baby spinach, packed
  • 2 tablespoons Madeira (optional)
  • 1/4 cup green peas (cooked fresh or thawed frozen)
  • 1 tablespoon minced chives
  • 1 tablespoon chopped dill
  • Extra-virgin olive oil, as needed for garnish
  • Grated Parmesan, as needed for garnish

Directions

  1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water to make an ice water bath. Cook the asparagus until bright green and barely tender, about 1 minute. Remove with a skimmer or slotted spoon and plunge the asparagus into the ice water to stop the cooking and chill. Drain thoroughly and set aside.
  2. Reduce the heat and leave the water on a low boil.
  3. In a food processor or blender, purée the beans, crushed garlic, parsley, and 1/4 cup of the oil until smooth. Season with salt and pepper and set aside. Place in a small saucepan, cover, and warm over low heat.
  4. Return the water to a boil over medium-high heat. Cook the pasta until tender; 8 to 10 minutes for dry pasta. Drain. Working quickly, cut each noodle in half crosswise.
  5. While the pasta is cooking, heat the remaining oil over medium heat in a large sauté pan. Add the shallots, minced garlic, and spinach, and sauté until the shallots are translucent and the spinach is wilted, 2 to 3 minutes. Add the Madeira, if using, and simmer until almost no liquid remains. Add the asparagus and peas and toss to combine and heat through, about 1 minute. Stir in the chives and dill. Cover and keep warm over low heat.
  6. Place 1 sheet of pasta on each plate. Top with some of the white bean purée and some of the vegetable mixture. Repeat this layering once more: pasta, purée, and vegetables. Finish with a sheet of pasta on top. Garnish the lasagnas with a drizzle of olive oil and a sprinkling of Parmesan and serve immediately

CIA FOODIES

Individual Lasagnas with Spring Vegetables

Individual Lasagnas with Spring Vegetables
Makes 4 servings Get your kids or guests to help assemble the lasagnas. Let each “sous chef” add one ingredient—noodles, purée, veggies—to the plate. If you can't find whole grain lasagna noodles, conventional dry lasagna noodles will work just fine.

Ingredients

  • Kosher salt, as needed
  • 1 bunch (approximately 1 pound) asparagus, cut into 1-inch pieces
  • 1 cup cooked white beans
  • 1 clove garlic, lightly crushed
  • 1 tablespoon chopped parsley
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
  • Freshly ground black pepper, as needed
  • 6 full-size whole-grain lasagna noodles
  • 1/4 cup minced shallots
  • 3 cloves garlic, minced
  • 2 cups baby spinach, packed
  • 2 tablespoons Madeira (optional)
  • 1/4 cup green peas (cooked fresh or thawed frozen)
  • 1 tablespoon minced chives
  • 1 tablespoon chopped dill
  • Extra-virgin olive oil, as needed for garnish
  • Grated Parmesan, as needed for garnish

Directions

  1. Bring a large pot of salted water to a boil over high heat. Fill a large bowl with ice and water to make an ice water bath. Cook the asparagus until bright green and barely tender, about 1 minute. Remove with a skimmer or slotted spoon and plunge the asparagus into the ice water to stop the cooking and chill. Drain thoroughly and set aside.
  2. Reduce the heat and leave the water on a low boil.
  3. In a food processor or blender, purée the beans, crushed garlic, parsley, and 1/4 cup of the oil until smooth. Season with salt and pepper and set aside. Place in a small saucepan, cover, and warm over low heat.
  4. Return the water to a boil over medium-high heat. Cook the pasta until tender; 8 to 10 minutes for dry pasta. Drain. Working quickly, cut each noodle in half crosswise.
  5. While the pasta is cooking, heat the remaining oil over medium heat in a large sauté pan. Add the shallots, minced garlic, and spinach, and sauté until the shallots are translucent and the spinach is wilted, 2 to 3 minutes. Add the Madeira, if using, and simmer until almost no liquid remains. Add the asparagus and peas and toss to combine and heat through, about 1 minute. Stir in the chives and dill. Cover and keep warm over low heat.
  6. Place 1 sheet of pasta on each plate. Top with some of the white bean purée and some of the vegetable mixture. Repeat this layering once more: pasta, purée, and vegetables. Finish with a sheet of pasta on top. Garnish the lasagnas with a drizzle of olive oil and a sprinkling of Parmesan and serve immediately

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