Guys, I have such a fun post for you today! Over the past few months, I've been loving zucchini noodles, and have been quite taken with my spiralizer. I've even begun to branch out -- cucumber noodles are great in salads, sweet potato noodles make yummy curly fries… and beet noodles, anyone?
A few weeks ago I had planned to make skillet lasagna using zucchini noodles, but as I was buying groceries, I had the idea to use shaved asparagus instead. It was a bit of a gamble, but it turned out to be one of the best meals I've cooked in a while! The noodles were perfectly tender, without being mushy, and they imparted a wonderful mild and fresh flavor to the dish. The texture was closer to that of fresh pasta than any veggie noodle I've had previously, and my kids absolutely devoured it.
I've been a bit hesitant to share recipes using the spiralizer here, since they do require a specialty kitchen tool. But all you need for the asparagus noodles is a veggie peeler! I was so excited by the success of this recipe, that I've been dreaming up other asparagus noodle ideas. I never thought I'd be so excited about a vegetable, but with asparagus coming into season, get ready to see a lot of it around here!
Asparagus Noodle Skillet Lasagna
heavily adapted from Inspiralized, by Ali Maffucci
- 1 lb asparagus
- 2 tsp olive oil
- 1 shallot, minced
- 2 garlic cloves, minced
- pinch of red pepper flakes
- 1/4 tsp dried oregano
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 4 oz tomato sauce
- salt and pepper
- 1/4 cup chopped fresh basil
- 1/4 cup freshly grated parmesan cheese
- 3/4 cup ricotta cheese
- 1/3 cup shredded mozzarella cheese, divided
- 1 egg, lightly beaten
- 3 cups baby spinach
Preheat the oven to 375 degrees.
To prepare the shaved asparagus, Lay each spear flat on the cutting board and hold by the woodsy end. Moving from the base of the stalk to the tip, shave thin slices using a vegetable peeler. It's okay if they are different thicknesses.
Heat the oil in a 12-inch nonstick, oven safe skillet over medium heat. Add the shallot and cook until it's just softened, 3 minutes. Add the garlic, red pepper flakes, and oregano, and cook until fragrant, stirring constantly, about 1 minute.
Increase the heat to medium-high and stir in the tomatoes plus their juices and the tomato sauce. Season generously with salt and pepper and bring to a boil. Reduce the heat and simmer for 10 minutes. Stir in the basil.
Meanwhile, make the filling. In a medium bowl, combine the parmesan cheese, ricotta, 1/4 cup mozzarella, and the egg. Season with salt and pepper and stir to combine.
Remove half the sauce from the pan, and set it aside in a small bowl. Stir the spinach into the remaining sauce, and cook over low heat until it is wilted. Spread the sauce evenly on the bottom of the skillet. Pile the shaved asparagus over the sauce, then pour the remaining sauce over the asparagus. Drop large spoonfuls of the filling over the top, then sprinkle the remaining mozzarella cheese on top.
Cover with foil and bake 15 minutes. Remove the foil and bake an additional 5 to 10 minutes, or until the noodles are soft and cheese is melted. Serve.