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Regardless of how they look, they’re actually quite easy. You don’t even have to boil water! The recipe calls for fresh pasta, which you could make if you’re feeling very ambitious, or buy at the store if you can find high-quality fresh pasta. I got mine at Whole Foods and cut to size. The best part? The edges get crispy and crunchy when the bake, which is a nice contrasting texture to the creamy filling. Oh and if you need another recipe for individual lasagnas, this corn and mascarpone recipe is one of my very favorites!
I like to serve these on a bed of tomato sauce, either homemade or a really good store-bought version. The acidity of the tomato cuts through the richness of the three-cheese filling and makes for a pretty presentation. Special occasions or a weeknight dinner will benefit from this dish on the table!
Mini Lasagnas with Asparagus and Prosciutto
- Yield: 4 servings 1x
Description
An herby three-cheese filling and spring asparagus are tucked into fresh pasta sheets, wrapped in prosciutto and baked until the cheese is melted and the prosciutto is crisp! Serve on a bed of tomato sauce for a pretty presentation.
Ingredients
- Olive oil, as needed
- 1/2 small yellow onion, finely diced
- 1 garlic clove, finely minced
- Kosher salt and freshly ground black pepper
- 1 cup (8 ounces) ricotta cheese
- 1 cup (8 ounces) mascarpone cheese
- 1 cup (4 ounces) freshly grated mozzarella cheese, plus 1/4 cup (1 ounce) for topping
- 1 tablespoon finely chopped fresh marjoram or oregano
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 2 tablespoons finely chopped fresh basil
- Zest of 1/2 lemon
- 8 fresh pasta/lasagna sheets, cut 8 x 3 inches
- 1 pound asparagus spears, ends snapped or trimmed
- 4 thin slices of prosciutto
- 1/4 cup (1 ounce) freshly ground Parmesan cheese
- Marinara sauce, to serve, if desired
Instructions
- Preheat the oven to 400°. Butter a small roasting or baking pan.
- Preheat a large skillet over medium heat. Add the olive oil; when hot, add the onion and a pinch of salt. Cook, stirring frequently, until the onion is tender and soft, about 6 to 8 minutes. Add the garlic and cook for 1 minute more. Transfer the onion mixture to a bowl and set aside to cool.
- In the meantime, bring a pot of salted water to a boil and prepare an ice bath. Blanch the asparagus for 1 to 2 minutes in the boiling water and transfer to the ice bath. Drain and dry.
- In a medium mixing bowl, combine the ricotta, mascarpone, mozzarella, marjoram, parsley, basil, lemon zest and the cooled onion mixture. Season to taste with salt and pepper.
- Lay 1 pasta sheet horizontally in relation to you on a clean work surface. Scoop 2 tablespoons of filling onto the right corner of the sheet. Layer another pasta sheet over the filling, placing it perpendicular to the bottom sheet so it forms a backwards “L” shape. Scoop 2 more tablespoons of the filling onto the top pasta sheet, directly over the bottom filling. Fold the bottom sheet over the filling and top with another 2 tablespoons of the filling, then place 6 to 7 asparagus spears on top at an angle. Fold the remaining end of the pasta sheet over the asparagus and tuck it under to form a tighter package. Drape a piece of prosciutto over the lasagna, tucking the edges under the bottom and place in the prepared pan. Repeat with the remaining lasagnas. Sprinkle the tops with Parmesan. Transfer to the oven and bake until the prosciutto is crisp and the filling is hot, 30 to 35 minutes. Serve immediately with warmed marinara sauce, if desired.
Notes
Inspiration: Individual Lasagnas with Asparagus & Prosciutto on williamssonoma.com
- Category: Pasta & Noodles, Pork
