Prep: 1. Preheat oven to 350. 2. Chop basil. 3. Mince garlic, dice onions. 4. Slice and rinse just the white and light green parts of the leeks. 5. Trim woody ends off asparagus and cut into 1 inch pieces. 6. Grate cheese. Make: 1. In a food processor, combine the sun-dried tomatoes and basil and pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup parmesan. Set aside. 2. Heat oil in a large non-stick skillet. Saute the leeks, onion and garlic until tender, about 5 minutes. Add the asparagus and cook until tender, about 4 minutes. 3. Transfer the mixture to a large bowl. Mix with the ricotta, salt and black pepper. 4. Grease a 9x13-inch baking dish. 5. Spread 1/3 of the sun-dried tomato mixture on the bottom of the pan. Cover with lasagna sheets, then half the asparagus mixture. Next sprinkle with 1/3 of the mozzarella and parmesan. Repeat for one more layer. 6. Top that with lasagna sheets, the final third of the sun-dried tomato mixture, mozzarella and remaining parmesan. 7. Cover with aluminum foil and bake for 40 minutes. Uncover and bake for 10 minutes. Let sit 5 minutes before cutting.
This delicious vegetarian lasagna is a perfect bridge between winter and spring. Still warm and comforting, but full of the promise of spring. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE Leeks can be particularly dirty, make sure to rinse them thoroughly - https://www.youtube.com/watch?v=SdX6W6qpoEk