Asparagus, Mascarpone and Pesto Lasagna

Lasagna has the fortunate reputation of being the perfect dish to make for a crowd. Baking it free-style on individual ovenproof plates gives it a completely different rustic feel and look. Plus, every piece has four crispy sides. The lasagna can be assembled a day ahead and refrigerated. It's easiest to prepare this dish in stages (the pesto, the asparagus, and then the pasta) before assembling.

Serving: Serves 4 to 6


Ingredients
Pesto:
2 cups whole basil leaves
2 small garlic cloves, peeled
2 tablespoons pine nuts, toasted
1/4 cup extra-virgin olive oil
2 tablespoons grated Parmesan cheese
3 cups mascarpone cheese (cream cheese can be substituted)


Directions
Asparagus:
2 tablespoons olive oil
1 pound asparagus, tough ends removed
2 teaspoons minced garlic
Kosher salt and pepper to taste
2 1/2 cups grated Fontina cheese (Swiss or gruyere cheese can be substituted)
1/2 cup grated Parmesan cheese
1 pound fresh sheet pasta or lasagna noodles cooked as directed on package, rinsed and coated with olive oil
2 tablespoons unsalted butter, room temperature


To make the pesto:
Combine the basil, garlic, pine nuts, olive oil and cheese in the bowl of a food processor and pulse until a paste forms, scraping down the sides. Season with salt, add the mascarpone cheese, mix well and set aside.

In a large saute pan over high heat, saute the asparagus in the olive oil for 4 minutes. Add the garlic and cook 30 seconds more. Season with salt and pepper. Remove from heat and set aside.

Preheat oven to 375 degrees F. On each of four ovenproof dishes place a square of pasta or lasagna noodle (about 1 to 2 inches smaller than the perimeter of the dish). Sprinkle 3 tablespoons Fontina cheese over each pasta square; arrange 3 to 5 asparagus spears over the Fontina, laying them on the diagonal, and cover asparagus with 2 tablespoons of the pesto. Repeat with the remaining pasta and filling, arranging the second layer of pasta to make an eight-pointed star with the bottom layer. Arrange the final layer in the same way as the bottom layer. Place in the oven, uncovered, and bake, 15 minutes or until browned and bubbly. Cool for 5 minutes, and serve.