Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I received this recipe about two years ago from my sister-in-law. I was very skeptical because I hated onions and was not to fond of asparagus, but once I ate it I was in love. This is so simple but very delicious and simple to make. I hope you enjoy it! You can always substitute if you want and if you have any good recommendations let me know!

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Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C).

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  • Combine asparagus and onion in a 9x13-inch baking dish; season with garlic salt. Pour olive oil over mixture and stir to coat.

  • Bake in the preheated oven until vegetables are tender, 15 to 20 minutes. Transfer vegetables to a plate and cover with aluminum foil or napkin.

  • Spread ricotta cheese over each egg roll wrapper; layer into the bottom of the baking dish. Sprinkle vegetable mixture over ricotta layer and top with a layer of mozzarella cheese. Repeat layering until vegetables are all used, ending with a layer of mozzarella cheese.

  • Bake in the oven until cheese is bubbling and melted, about 30 minutes.

Cook's Notes:

Substitute 1 tablespoon minced garlic for the garlic salt, if desired.

Nutrition Facts

442 calories; protein 26.7g; carbohydrates 40.2g; fat 19.2g; cholesterol 57.9mg; sodium 781.1mg. Full Nutrition
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Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/14/2015
Very good and easy. Read More