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Roasted Asparagus Lasagna Recipe

Roasted Asparagus Lasagna Recipe photo by Taste of Home

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My husband is a "meat and potatoes" kind of guy, so the first time I made this meatless recipe, he was not thrilled. Once he tried it, he was hooked. Now he asks me to prepare it often. —Cindy Macha, Richmond, Texas

This recipe is:

Diabetic Friendly

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Roasted Asparagus Lasagna Recipe

Prep: 20 min. Bake: 45 min. + standing

Yield: 12 Servings

20 45 65

Ingredients

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 tablespoons olive oil, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash ground cloves
1-1/2 cups milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Directions

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°.
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, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms.
In a 13-in. x 9-in. 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° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Analysis: 1 piece (prepared with reduced-fat butter, fat-free milk and part-skim mozzarella) equals 216 calories, 8 g fat (4 g saturated fat), 16 mg cholesterol, 251 mg sodium, 25 g carbohydrate, 2 g fiber, 12 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

Originally published as Roasted Asparagus Lasagna in Taste of Home April/May 2006, p37

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Roasted Asparagus Lasagna

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Reviewed on Apr. 10, 2013 by Cheryljkj

So yummy! I did have to kick up the flavor of the white sauce and season the veggies, but it was a family favorite!

Reviewed on Mar. 10, 2013 by JennTats

I love this recipe it's so versatile, you can change it up as little or much you want! I've made it with shrimp, chicken, bacon, etc. It is also good as is and I have served it for my picky vegetarian family and they love it. Thank you for sharing this recipe.

Reviewed on Apr. 21, 2011 by ShepMc

I made this and everyone liked it even my picky daughter who doesn't like regular lasagna. Nice meal to make if you are looking for something different

Reviewed on Aug. 31, 2010 by MS LISA

A wonderful, tasty dish. The ground cloves gave the dish an excellent flavor. I usually use nutmeg in my cream sauce. I did use 3 cups of mushrooms, but that's a personal preference. I think this is an excellent recipe! A "keeper".

Reviewed on Jan. 29, 2010 by robin7560

My family is a lover of asparagus, especially roasting asparagus, but it makes it nutty tasting. I made this when we got together with friends, and it was a big hit. Nice change from a meaty lasagna.

Reviewed on Mar. 27, 2009 by rpumputis

Very good! Red onions optional.

Reviewed on Jul. 17, 2008 by angelak

don't use ham add baccos instead if desired