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

Roasted Asparagus Lasagna Recipe

Publisher Photo
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 (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.

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

Nutritional 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.

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
   (17)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (2)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

MY REVIEW
Reviewed Mar. 24, 2014

"We did not care for this at all. It was very dry and bland. I'm glad other reviewers liked it, but it was definitely not for me."

MY REVIEW
Reviewed Apr. 10, 2013

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

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT