12 lasagna noodles
1 pound asparagus spears, ends trimmed, steamed al dente
1 cup low-fat ricotta cheese
4 ounces low fat chive and onion cream cheese
3 ounces gorgonzola cheese, crumbled
1 cup Newman's Own® Lite Light Raspberry Walnut Dressing
2 Tbsp fresh thyme leaves
1 tsp ground black pepper
2 cups Newman's Own® Tomato Roasted Garlic Sauce, divided
1 pound Proscuitto, finely diced
1 bag mixed baby greens
Preheat oven to 350 degrees. Cook pasta according to package directions. Drain and cool noodles.
Chop asparagus into 1-inch pieces and place in a bowl. In another bowl combine ricotta, cream cheese, gorgonzola, salad dressing, thyme leaves, and black pepper. Set aside 1 cup tomato sauce. Spread remaining tomato sauce across a 9x13-inch baking pan.
Assemble each lasagna bloom by spreading 2-3 tablespoons of ricotta-gorgonzola blend across top surface of each noodle and sprinkle asparagus evenly across cheese in a single layer. Roll up noodles tightly and place them side-by-side so the seams are perpendicular to the bottom of the baking dish. Spoon remaining sauce across lasagna rolls and sprinkle diced Proscuitto across top.
Cover and bake for 30 minutes. Serve each of six dinner plates by placing 1-2 lasagna blooms, on a bed of baby greens.
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