Roasted Asparagus Lasagna Recipe
Roasted Asparagus Lasagna Recipe photo by Taste of Home

Roasted Asparagus Lasagna Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 45 min. + standing
MAKES: 12 servings

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

Nutritional Facts

1 piece: 216 calories, 8g fat (4g saturated fat), 16mg cholesterol, 251mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 12g protein Diabetic Exchanges:1-1/2 starch, 2 lean mea

Directions

  1. 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°.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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.


Reviews for Roasted Asparagus Lasagna

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Jun. 3, 2016

"I found this recipe to be very tasty-in fact, I admit that I'd sampled quite a bit of the lasagna after it was baked. I did use just 1 bunch of asparagus, about 8-oz. fresh sliced mushrooms, and also cooked onion and garlic in 3 Tbsp. olive oil. I'd roasted asparagus and mushrooms in 3 Tbsp. olive oil for 15 minutes, then cut asparagus into the pieces. I used 1/2 tsp. salt and 1/4 tsp. ground black pepper & 1/8 tsp. ground cloves. I'd used both half and half and 2% milk in the sauce. These were my adjustments. Thank you for sharing this recipe with Taste of Home, Cindy Macha!

delowenstein"

MY REVIEW
Reviewed Apr. 12, 2016

"I tripled the sauce and the shredded cheese. If not it would have been too dry. Definitely will make again. It was a BIG hit."

MY REVIEW
Reviewed Oct. 3, 2014

"This was good, but I probably tripled the white sauce. Otherwise there wouldn't be nearly enough. I also added a dash of nutmeg in place of the cloves."

MY REVIEW
Reviewed Jun. 17, 2014

"Very dry there must be a mistake in the amount of white sauce. I even doubled it still was dry."

MY REVIEW
Reviewed May. 4, 2014

"I would definitely use an Alfredo sauce and not monkey around with the white sauce just saying."

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