Vegetarian

INDIVIDUAL LASAGNAS WITH SPRING VEGGIES is for Dinner.

INDIVIDUAL LASAGNAS WITH SPRING VEGGIES takes 30 minutes to prepare.

INDIVIDUAL LASAGNAS WITH SPRING VEGGIES takes 45 minutes to cook.

INDIVIDUAL LASAGNAS WITH SPRING VEGGIES makes 4 servings.

The ingredients for INDIVIDUAL LASAGNAS WITH SPRING VEGGIES are:

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
? cup, plus 2 tablespoons extra virgin olive oil, plus as needed
Freshly ground black pepper, as needed
6 full-size whole-grain lasagna noodles
? cup minced shallots
3 cloves garlic, minced
2 cups baby spinach, packed
2 tablespoons Madeira (optional)
? cup green peas (cooked fresh or thawed frozen)
1 tablespoon minced chives
1 tablespoon chopped dill

Here is how you make INDIVIDUAL LASAGNAS WITH SPRING VEGGIES:

Add the kosher salt to a large pot of water and bring 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. Reduce the heat and leave the water on a low boil.In a food processor or blender, pur?e the beans, crushed garlic, parsley and ? 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.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.While the pasta is cooking, heat the remaining oil over medium heat in a large saut? pan. Add the shallots, minced garlic and spinach, and saut? 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.Place one sheet of pasta on each plate. Top with some of the white bean pur?e and some of the vegetable mixture. Repeat this layering once more: pasta, pur?e and vegetables. Finish with a sheet of pasta on top.Serving Size:?1 peice of lasagna

The nutritional information for INDIVIDUAL LASAGNAS WITH SPRING VEGGIES is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 275.4

• Total Fat: 7.5 g
• Cholesterol: 0.3 mg
• Sodium: 310.1 mg
• Total Carbs: 43.4 g
• Dietary Fiber: 8.4 g
• Protein: 12.2 g