Recipe: Vegetarian spring lasagna | The Kingston Whig-Standard

By Jill Wilcox | May 11, 2015

Local asparagus season is just around the corner and nothing says “spring” more than this vegetable. Asparagus is the first of so many wonderful local vegetables that we will get to enjoy as the growing season unfolds.

The following recipe is inspired by a dish I enjoyed last spring at Fattoria Torre a Cona, a picturesque and historically significant estate winery in the Chianti region of Italy. The lasagna was one of a number of stunning dishes and local specialties served on a beautifully set table. I particularly enjoyed this take on lasagna with the use of pesto and green beans.

This week I’ve adapted the original recipe somewhat by adding asparagus. Serve it warm, or at room temperature with a multi-coloured tomato salad on the side.

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Source: Recipe: Vegetarian spring lasagna | The Kingston Whig-Standard

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