Roasted Asparagus Lasagna
Total Time: 1 Hour + Standing
Prep Time: 20 Minutes
Bake: 40 Minutes + Standing
Ingredients
Yield: 8 Servings
-
- 2 lbs fresh asparagus, trimmed and cut into 1-inch pieces
- 2 cups fresh mushrooms, sliced
- 2 Tbsp olive oil, divided
- 2 Tbsp butter
- 3 Tbsp all purpose flour
- 1/4 tsp salt
- 1/8 tsp white pepper
- Dash ground cloves
- 1 1/2 cup milk
- 1 cup red onion, thinly sliced
- 2 garlic cloves, minced
- 12 lasagna noodles, cooked and drained
- 1 1/2 cup part-skim mozzarella cheese, shredded
- 3/4 cup parmesan cheese, grated
Directions:
- Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 Tbsp oil; toss to coat.
- Bake at 450 degrees for 8-10 minutes or until vegetables are browned; set aside. Reduce oven temperature to 350 degrees.
- In a large saucepan, melt butter. Stir in the flour, salt, pepper, and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
- In a large skillet, sauté onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from heat; add roasted asparagus and mushrooms.
- In a 13 X 9 inch baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese, and 1/4 cup Parmesan cheese. Repeat layers twice.
- Cover and bake at 350 degrees for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through.
- Let stand 15 minutes before cutting.