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Roasted Asparagus Lasagna Recipe

Roasted Asparagus Lasagna Recipe

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 YIELD:12 servings


  • 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


  • 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.

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.

Reviews for Roasted Asparagus Lasagna

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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."

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."

Reviewed Jun. 17, 2014

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

Reviewed May. 4, 2014

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

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."

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!"

Reviewed Mar. 10, 2013

"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 Apr. 21, 2011

"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 Aug. 31, 2010

"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 Jan. 29, 2010

"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 Mar. 27, 2009

"Very good! Red onions optional."

Reviewed Jul. 17, 2008

"don't use ham add baccos instead if desired"

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Wine Pairings

Full-Bodied White Wine

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