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Roasted Asparagus Lasagna

Roasted Asparagus Lasagna
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
12 ServingsPrep: 20 min. Bake: 45 min. + standing

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
© Taste of Home 2013

2 of 2

Roasted Asparagus Lasagna (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013