I wanted to bake a lasagna of sorts – but not a traditional Italian layer bake. I wanted lemon…lots of it, and was craving asparagus and fontina! So, this was a natural “put together” in a pan for me. I added a little salty prosciutto, and we have heaven in a heaping pan!

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Asparagus Lemon Fontina Lasagna

1 lb. asparagus
2 Tbs. olive oil
juice and zest of 1/2 lemon
sea salt and pepper

6 sheets of oven ready lasagna noodles

16 oz. whole milk ricotta cheese
10 oz. fontina cheese, grated
2 oz. parmesan cheese, grated
1 egg
juice and zest of 1/2 lemon
sea salt and pepper

4 oz. prosciutto, thinly sliced

Preheat the oven to 425 degrees.
Trim the asparagus and toss with olive oil, sea salt and pepper, and lemon juice and zest. Roast on a baking sheet for about 15 minutes. Remove from the oven and allow to cool.

In a large bowl, combine all the ricotta, 8 oz. of the fontina, the egg, the remaining lemon zest and juice, and plenty of salt and pepper. Stir well.

Drizzle the bottom of an 8×8″ pan with olive oil. Lay down 2 noodle sheets.
Top with a thin layer of the lemon cheese, 1/3 of the asparagus, and 1/3 of the prosciutto. Repeat two times. After the final layer, sprinkle with the remaining 2 oz. of fontina and parmesan.

Bake for 30 minutes, until the cheese begins to bubble.

Lasagna is always better the next day, you know.