Serves 1
45 min
Asparagus Quesadilla Lasagna
Recipe GLPR4a047c12ec9203
A creative vegetarian quesadilla that layers grilled asparagus, sweet peas, and creamy ricotta infused with garlic between whole wheat tortillas and melted Gouda cheese, then cut into wedges and stacked for an elegant presentation. Finished with fresh green onions, gorgonzola, and parsley.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
5½ stalks asparagus stalks
2 slices Gouda cheese slices
1 tsp minced garlic
2 tbsp chopped green onions
2 tbsp crumbled gorgonzola cheese
1 tbsp fresh parsley, chopped
½ cup frozen peas
½ cup ricotta cheese
1 whole wheat tortilla
salt and black pepper to taste
Directions
Heat a grill pan or griddle over medium-high heat. Lightly trim the asparagus stalks and grill them for 5-7 minutes, turning occasionally, until tender and lightly charred. Meanwhile, heat the frozen peas in a small saucepan over medium heat with a splash of water for 3-4 minutes until warm; drain and set aside.
In a small bowl, combine the ricotta cheese with the minced garlic. Season generously with salt and black pepper to taste, stirring until well blended.
Place the whole wheat tortilla on a clean work surface. Spread the garlic-ricotta mixture evenly over half of the tortilla. Layer the grilled asparagus spears and warm peas over the ricotta layer, then top with the two slices of Gouda cheese. Fold the tortilla in half over the filling to enclose it completely.
Return the grill pan or griddle to medium heat and carefully place the folded quesadilla onto the surface. Grill for 3-4 minutes on the first side until golden and crispy, then carefully flip and grill the other side for another 3-4 minutes until the cheese is fully melted and the tortilla is golden brown.
Transfer the grilled quesadilla to a cutting board and let it cool for 1 minute. Using a sharp knife, cut the quesadilla into four triangular wedges. Arrange the wedges in a slightly overlapping stack on a serving plate.
Garnish the stacked quesadilla wedges with the chopped green onions, crumbled gorgonzola cheese, and fresh parsley. Serve immediately and enjoy.
