WHIPPED RICOTTA, TOMATO AND ASPARAGUS OPEN LASAGNA
Serves 2
Ingredients
roasted Tomatoes:
• 250g baby tomatoes
• 1 ½ tbsp olive oil
• ½ tsp dried basil
• ½ tsp salt
• ¼ tsp pepper
Whipped Ricotta Cream:
• 250g ricotta
• 25g Parmigiano Reggiano, finely grated
• 1 small garlic clove
• ½ tsp salt
• ¼ tsp pepper
• ½ cup fresh basil
• 2 tbsp olive oil
• ½ tsp finely grated lemon zest
Additionally:
• 200g asparagus
• 2 fresh lasagna sheets, each cut into ⅓
• 50 Parmigiano Reggiano, finely grated
• Salt and pepper
Method
1. Baked Tomatoes:
• Preheat oven to 180°C fan-forced (350°F).
• Place tomatoes in an ovenproof dish. Drizzle with olive oil and sprinkle with basil, salt, and pepper. Mix well and bake for about 30 minutes.
2. Whipped Ricotta Cream:
• In a blender, combine ricotta, Parmigiano Reggiano, garlic, salt, pepper, fresh basil, olive oil, and lemon zest.
• Blend until smooth and creamy.
3. Asparagus:
• Snap off woody ends and cut the asparagus into smaller pieces.
• Bring a pot of salted water to a boil. Blanch the asparagus for 2 minutes. Remove and set aside.
4. Lasagna Sheets:
• In the same pot of salted water, cook lasagna sheets for 2-3 minutes or until al dente. Drain and drizzle with a little oil to prevent sticking.
5. Assembly:
• Start by spreading a little of the whipped ricotta cream on the bottom of each serving plate.
• Place a lasagna sheet on top, followed by another dollop of whipped ricotta and a few pieces of asparagus.
• Spoon over some of the baked tomatoes.
• Repeat the layers twice more—pasta, ricotta with asparagus, then tomatoes—finishing with extra basil and shaved Parmigiano Reggiano.
• Optionally, drizzle with a bit of olive oil to finish.