Breadcrumbs

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:

    1. Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 Tbsp oil; toss to coat.
    2. Bake at 450 degrees for 8-10 minutes or until vegetables are browned; set aside. Reduce oven temperature to 350 degrees.
    3. 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.
    4. 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.
    5. 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.
    6. Cover and bake at 350 degrees for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through.
    7. Let stand 15 minutes before cutting.

 

Go to Top
Template by JoomlaShine