Asparagus & Goat Cheese Lasagne
I haven't tried this one yet, but the fellow it came from has said it's very popular on his dinner table... :)
Asparagus & Goat Cheese Lasagne
This makes two 8-inch-square pans or a regular lasagne pan for the whole recipe. It also freezes nicely.
4 lb. asparagus, trimmed
3 tbsp. extra-virgin olive oil
six 7 x 6-1/4 inch sheets instant (no-boil) lasagne
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable broth
1/2 cup water
7 oz. mild goat cheese such as Montrachet
1 tsp. freshly grated lemon zest, or to taste
1 2/3 cups freshly grated Parmesan
1 cup heavy cream
optional: cubed smoked chicken
Cut the tips off each asparagus spear and reserve them. In each of 2 large shallow baking pans, toss half the asparagus stalks with half the oil, coating them well, and roast them in a preheated 500F oven, shaking the pans every few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve.
In a large bowl of cold water, soak the sheets of lasagne for 15 minutes, or until they are softened.
In a large saucepan, melt the butter over medium-low heat. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, and simmer the mixture for 5 minutes. Whisk in the goat cheese, zest, and salt to taste, whisking until the sauce is smooth.
Drain the pasta well and arrange 1 sheet of it in each of 2 buttered 8-inch-square baking dishes. Spread each sheet with one-quarter of the sauce. Top the sauce in each dish with one-quarter of the roasted asparagus (and the smoked chicken, if using) and sprinkle with 1/3 cup of the Parmesan. Continue to layer the pasta, sauce, asparagus (not the tips!), and Parmesan in the same manner, ending with a sheet of pasta.
In a bowl, beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively on the pasta, spoon the cream over the top, spreading it with the back of the spoon, and sprinkle with the remaining 1/3 cup Parmesan. Bake the lasagne in the middle of a preheated 400F oven for 20 to 30 minutes, or until it is golden and bubbling. Let it stand for 10 minutes before serving.
Serves 8
Source: Shaun, Gail's Recipe Swap
http://food4.epicurious.com/HyperNews/get/archive_swap43501-43600/43557/4/1/1.html
Asparagus & Goat Cheese Lasagne
This makes two 8-inch-square pans or a regular lasagne pan for the whole recipe. It also freezes nicely.
4 lb. asparagus, trimmed
3 tbsp. extra-virgin olive oil
six 7 x 6-1/4 inch sheets instant (no-boil) lasagne
1/4 cup unsalted butter
1/4 cup all-purpose flour
1 1/2 cups chicken or vegetable broth
1/2 cup water
7 oz. mild goat cheese such as Montrachet
1 tsp. freshly grated lemon zest, or to taste
1 2/3 cups freshly grated Parmesan
1 cup heavy cream
optional: cubed smoked chicken
Cut the tips off each asparagus spear and reserve them. In each of 2 large shallow baking pans, toss half the asparagus stalks with half the oil, coating them well, and roast them in a preheated 500F oven, shaking the pans every few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve.
In a large bowl of cold water, soak the sheets of lasagne for 15 minutes, or until they are softened.
In a large saucepan, melt the butter over medium-low heat. Add the flour and cook the roux, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, and simmer the mixture for 5 minutes. Whisk in the goat cheese, zest, and salt to taste, whisking until the sauce is smooth.
Drain the pasta well and arrange 1 sheet of it in each of 2 buttered 8-inch-square baking dishes. Spread each sheet with one-quarter of the sauce. Top the sauce in each dish with one-quarter of the roasted asparagus (and the smoked chicken, if using) and sprinkle with 1/3 cup of the Parmesan. Continue to layer the pasta, sauce, asparagus (not the tips!), and Parmesan in the same manner, ending with a sheet of pasta.
In a bowl, beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively on the pasta, spoon the cream over the top, spreading it with the back of the spoon, and sprinkle with the remaining 1/3 cup Parmesan. Bake the lasagne in the middle of a preheated 400F oven for 20 to 30 minutes, or until it is golden and bubbling. Let it stand for 10 minutes before serving.
Serves 8
Source: Shaun, Gail's Recipe Swap
http://food4.epicurious.com/HyperNews/get/archive_swap43501-43600/43557/4/1/1.html