Asparagus Lasagna

"I first tried this at a friend's house. It was so good I begged for the recipe."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Lynn L. photo by Lynn L.
Ready In:
1hr 20mins
Ingredients:
12
Serves:
8-10
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ingredients

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directions

  • Cook lasagna noodles and drain.
  • Heat oven to 500°F.
  • Cut off about 1" at the end of the asparagus stalks and discard.
  • Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
  • Roast 5-10 minutes.
  • Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
  • Reduce oven to 400°F.
  • In a large pot, melt butter over medium heat.
  • Add flour and stir for about 2-3 minutes.
  • Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
  • Cook about 5 minutes.
  • Add mozzarella and lemon zest, stirring until the mixture is smooth.
  • Butter a 13 x 9 baking pan.
  • Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
  • Repeat, then put on the top layer of noodles.
  • In a small bowl combine cream and a dash of salt.
  • Whip until soft peaks form then spoon over noodles.
  • Sprinkle with remaining 2/3 cup parmesan cheese.
  • Bake 30 minutes.

Questions & Replies

  1. Are the noodles cooked or raw?
     
  2. It would be nice if you can post the calories on each recipes along with the nutritional value. Thanks
     
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Reviews

  1. Very very good recipe. I loved the roasted asparagus flavor. I didn't use fresh mozz, but I did get a good fresh block and grated my own. It was very nice.<br/><br/>I did add a few shallots also roasted and added that along with the asparagus layer, but not much, just for a little flavor, but that was just my taste. It would of been just as good without it.<br/><br/>A very nice recipe and very easy to make. I made it for two ladies I cook for and they absolutely loved it. They said it was light, but rich and asked for the recipe. I saved a couple of pieces for me later in the week, but I did taste it too. Served it with a very traditional salad and bread sticks. What a nice change from some of the heavier meat lasagnas.<br/>Thx for a great recipe<br/>Kim
     
  2. This was sooooooooooooooo amazingly delicious! I actuallly added cut up chicken breast to it (cooked a bit) and it turned out great! I'm sure it would be just as great without the chicken. This recipe is awesome if you have a lot of asparagus! Defintely a keeper! Thanks!
     
  3. This was really good! Although, the top and bottom layers were a bit crunchy, which I didn't like. Next time I may try putting a little sauce before the first layer of noodles and covering it for part of the cook time.
     
  4. Excellent! I think FOUR lbs. of asparagus is not necessary. I had maybe one lb. if that. I did follow a commenter's suggestion and added some cooked shredded chicken (approx. 1/2 lb.) What I meant to do (but forgot) was to add some garlic or chopped shallots. I subbed Brummel & Brown for the butter. Also, I omitted the whipping cream step entirely, I don't think it's needed and just adds extra fat and calories. We polished off a generous 1/3 of it between the two of us, and I think it will be even better tomorrow. The recipe calls for a full box of noodles, but you only use 9, as there are three layers. I didn't do the calc. ahead of time, so ended up cooking extra which I threw away. <br/>Bottom line, this is an awesome recipe, and my hubby who was quite skeptical when I mentioned it to him a few days ago said it was a winner, one of my best, and he is looking forward to it again. This is a keeper! I think it will be even better tomorrow reheated. Thanks so much, Kathy!!
     
  5. This was EXCELLENT!! I didn't change a thing either. Asparagus is on sale for .99 a pound so I was looking for a recipe to use some up. I wasn't expecting to find a main course, but I'm happy I did. I am excited to make this when my company comes in town. Thanks for sharing!
     
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Tweaks

  1. Fabulous! One suggestion: double the sauce, as the lasagna can be a little dry. I also used all chicken broth instead of adding the water for added flavor. Love the suggestions of adding chicken or smoked salmon!
     
  2. It would be nice if you can post the calories and nutritional value on each of your recipes. Thank you.
     
  3. My family just loved this Easy to follow instructions, which was fantastic, as my nine year old was helping me make dinner. I made it with purple and green asparagus, and the colour contrast looked fantastic on the plate. I substituted evaporated milk for the cream and cut back slightly on the cheese to reduce the fat content, but apart from that made the recipe as directed. Craig has taken most of the leftovers to work for his lunch today, and he's also made the comment that it would be nice with some hot smoked salmon flaked on top (he loves salmon and asparagus together), so next time I make this that's what I'll be doing. Thank you, Kathy - this was absolutely to die for.
     

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