Lasagna doesn’t always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.

Ingredients

  • 1 pound asparagus, trimmed
  • ½ cup ricotta
  • 1 garlic clove, finely minced or preferably pureed
  • 2 tablespoons chopped chives or a combination of chives and slivered basil
  • ½ pound no-boil lasagna noodles
  • ¼ cup (1 ounce) freshly grated Parmesan or pecorino romano (or a combination)
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      315 calories; 6 grams fat; 3 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 48 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 20 milligrams cholesterol; 129 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Serves four

Preparation

  1. Bring a large pot of water to a rolling boil, salt generously and add the asparagus. Meanwhile, fill a bowl with cold water. Boil thin stalks for three minutes, thicker stalks for four to six minutes until tender. Using tongs, remove the asparagus from the pot and transfer to the bowl of cold water. Drain and cut on the diagonal into 3/4-inch lengths.
  2. Add the lasagna noodles to the boiling water, and boil until cooked al dente — firm to the bite. Meanwhile, place the ricotta in a large pasta bowl, and stir in the garlic. When the noodles are done, remove 1/2 cup of the pasta water, and add to the bowl with the ricotta. Mix together well, and add the asparagus, fresh herbs and Parmesan or pecorino to the bowl. Drain the lasagna, and toss with the ricotta mixture. Serve at once.
  • Advance preparation: You can make this through Step 1 several hours ahead of serving, then cook the pasta just beforehand.

About 20 minutes

Dining and Cooking