This was one of those wow I can’t believe it turned out so great meals. Seriously it was delicious. And bonus points for being extremely easy to throw together. The funny part is as I started cooking this meal I had no idea where I was going. I had a beautiful batch of asparagus in the fridge which I decided to steam and chop. I mixed it with a 1/2 cup or so of ricotta cheese and the zest of a lemon. I love these flavors together but I needed something more to make it an actual meal. I found a can of crab meat in the pantry and decided to mix that in too. Immediately I thought how I had just made a delicious ravioli filling. So of course lasagna was the best option.
I bakes this dish in a ceramic loaf pan using no boil lasagna noodles. Have you used these before? They are wonderful. I love that they absorb liquid as they cook and the end result is a ‘tight’ lasagna. Especially if you don’t use any sauce. As much as I love tomatoes I am coming to realize they don’t work too well with my body or Cia’s. Any time she eats them the skin around her mouth turns bright red. I don’t think I can fully give up tomatoes but I figure I’ll eat them on occasion or when they come out of our garden. With this in mind I didn’t see a need for tomato sauce with this recipe. Instead I layered zucchini slices on top of each noodle to add the right amount of liquid needed to cook the noodles. This turned out perfect. The lasagna held together and was by no means dry. Don’t hesitate to layer in tomato sauce or a cream sauce if you desire.
Josh and I each had a generous portion with a leftover sliver for Cia. She happily chowed it down for breakfast the following morning. Using what I had in the house I snuck in some shredded carrots and endive for extra veggies and color.
Asparagus and Crab Lasagna
- 1 bunch asparagus
- 1/2-2/3 cup ricotta cheese
- zest of 1 lemon
- 6 oz can crab meat
- olive oil
- 1 egg
- 1/2 cup chopped endive (optional)
- 3 no boil noodles, I used 365 brand
- medium zucchini, sliced into round about 1/4″ thick
- 1/2 cup shredded carrots
- 2-3 oz smoked mozzarella, or plain mozzarella
- Steam asparagus until just tender crisp – this only takes a few minutes. Rinse under cold water and slice spears into 1″ pieces. Place in a bowl.
- To the asparagus add ricotta cheese, lemon zest, drained and rinsed crab meat, s&p, and 1 tablespoon olive oil. Mix well and taste. Season more with s&p and/or olive oil if necessary. Mix in egg and set aside.
- Coat ceramic loaf pan with oil – I use spray oil for this.
- Place 1 noodle in the bottom of the pan, it should cover most of the base of the pan but not all. Layer 1/3 of the zucchini slices on top of the noodle. Next top with 1/2 the shredded carrots and 1/2 the asparagus mixture. Repeat with another noodle, 1/3 zucchini, rest of the carrots and asparagus mixture, followed by the last noodle. Press down lightly to compress. Top with the last 1/3 of zucchini, drizzle with a tablespoon of oil, and cover with foil.
- Bake in a 375° oven for 40 minutes.
- Remove foil and top with smoked mozzarella cheese. Bake another 5-10 minutes until melted and slightly browned.