Asparagus and White Bean Lasagna

This recipe is inspired by the Emotional dimension of wellness.

Emotional wellness is about feeling and being in touch with your emotions. It is also about managing your emotions so that your life doesn’t fall apart each time something doesn’t go your way. It involves controlling your reactions when disaster strikes and learning that your response is a choice you make but one that takes time to develop.

“Today, I will be as useless as the 'G' in Lasagna" - unknown

There are times in our lives where rest must be a priority; pampering yourself is important. Stress releases cortisol and can eat away at your immune system which is why it’s a good idea to take a day to care for yourself every once in a while. Resting can reduce stress, promote your body's “feel good” hormones, and improve cellular function. Relaxation can produce a lot of positive effects on your body while lowering blood pressure, reducing pain, and improving your overall concentration. This is why I try to take one day a week to prepare a dish that also cleans out my immune system by eating a meal that’s meatless and packed with heart healthy ingredients. In this dish, I substituted pasta with Palmini lasagna sheets (hearts of palm) - you can find this on Amazon or in specialty grocery stores.

"Love yourself first, and everything else falls in line. You really have to love yourself to get anything done in this world." - Lucille Ball

Recipe of the Day: Asparagus and White Bean Lasagna

This Lasagna was inspired from a friend who blessed me with a beautiful cook book, “The Professional Chef,” from the culinary institute of America-Wiley.

INGREDIENTS Makes 10 Servings

• 2 lb (907 g) fresh egg pasta

• 1 lb (454 g) white beans, cooked and drained

• 3 whole garlic cloves

• 1 tbsp (3 g) chopped rosemary

• 4 fl oz (120 mL) extra-virgin olive, plus as needed

• Salt, as needed

• Ground black pepper, as needed

• 3 oz (85 g) minced shallot

• 3 garlic cloves, minced

• 12 oz (340 g) baby spinach

• 2 fl oz (60 mL) Madeira

• 2 lb (907 g) asparagus blanched and cut into 1 inch pieces

• 1 lb (454 g) shelled green peas

• 2 Tbsp (6 g) chopped sage

• Garnish: extra-virgin oil and grated Parmesan

INSTRUCTIONS

1. Roll out the pasta dough into thin sheets by hand or by using a pasta-rolling machine. Cut the sheets into 12 large squares, and cover with plastic wrap until needed.

2. Combine the beans, whole garlic cloves, rosemary, and the olive oil in a food processor or blender and process until smooth. Season with salt and pepper. Set aside.

3. In a large sauté pan, heat 2 Tbsp (30 mL) olive oil over medium heat. Add the shallots, minced garlic and spinach and sauté until the shallots are translucent and the spinach is wilted, 2 to 3 minutes.

4. Deglaze the pan with the Madeira. Let the liquid reduce completely. Add the asparagus and peas and toss to combine and heat through, about 1 minute. Stir in the sage. Keep warm over low heat.

5. Cook the pasta sheets in salted boiling water until tender, 6 to 8 minutes. Drain.

6. Place one sheet of pasta on a heated plate and top with some of the white bean purée. Place another layer of pasta on top, add a second layer of bean purée, and top with one more sheet of pasta. Add a spoonful of the asparagus mixture to the final layer of pasta.

7. Garnish the lasagnas with a drizzle of olive oil and grated Parmesan and serve immediately.