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Asparagus Lasagna

 Asparagus Lasagna
I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. —Bev Angelbrandt, Calgary, Alberta
12 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 3 pounds fresh asparagus, cut into 1-inch pieces
  • 1/3 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 1-1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 5 cups milk
  • 1 package (8 ounces) cream cheese, cubed
  • 1 tablespoon lemon juice
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon ground nutmeg
  • 12 lasagna noodles, cooked and drained
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/3 cup shredded Parmesan cheese


  • In a large saucepan, cook asparagus in a small amount of water until
  • crisp-tender, about 7 minutes; drain and set aside. In another large
  • saucepan, melt butter. Stir in flour , salt and pepper until smooth.
  • Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes
  • or until thickened. Stir in cream cheese, lemon juice, peel and
  • nutmeg until cheese is melted.
  • Spread about 3/4 cup sauce in a greased 13-in. x 9-in. baking dish.
  • Layer with three noodles, a fourth of the sauce and a third of the
  • asparagus and mozzarella. Repeat layers twice. Top with remaining
  • noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake,

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Asparagus Lasagna (continued)

Directions (continued)

  • uncovered, at 375° for 45-50 minutes or until bubbly and golden
  • brown. Let stand for 15 minutes before cutting. Yield: 12 servings.
Nutritional Facts: 1 serving (1 piece) equals 359 calories, 20 g fat (12 g saturated fat), 64 mg cholesterol, 567 mg sodium, 31 g carbohydrate, 2 g fiber, 15 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.