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Roasted Asparagus Lasagna

Total Time

Prep: 20 min. Bake: 45 min. + standing

Makes

12 servings

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
Roasted Asparagus Lasagna Recipe photo by Taste of Home

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 whole milk
  • 1 cup thinly sliced red onion
  • 2 garlic cloves, minced
  • 12 lasagna noodles, cooked and drained
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese

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 13x9-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.

Nutrition Facts

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

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