ASPARAGUS LASAGNA
Make and share this Asparagus Lasagna recipe from Food.com.
Provided by Kathy
Categories Lunch/Snacks
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- 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.
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Wendy Hansen
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
- Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
- Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
LOBSTER AND ASPARAGUS LASAGNA
I've been saving this for a rainy day. I had this at a friends house, begged for the recipe and got it. I have not made it myself yet. Serve with Classic Caesar Salad and warm Garlic Bread Sticks. UPDATE-I cleared up the instructions-give this one a try, it's wonderful!
Provided by Diana Adcock
Categories One Dish Meal
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- Butter a 3 quart lasagna dish.
- Lightly steam asparagus-4 to 5 minutes.
- Remove from pan and set aside.
- In a medium saucepan over medium heat melt butter.
- Add flour and whisk well, you want a light brown rue, about 5 minutes.
- Stir in chicken broth and pepper.
- Stir until thick and bubbly.
- Reduce heat to low, add cheese stirring until cheese is melted.
- Whisk in sherry.
- Cover bottom of pan with a thin layer of sauce.
- Place 1/3 of the lasagna noodles on bottom of dish.
- Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
- Repeat layers.
- Top with tomatoes, sauce and remaining Parmesan cheese.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for 10 minutes.
- Serve.
Nutrition Facts : Calories 281.4, Fat 17.8, SaturatedFat 10.9, Cholesterol 54.6, Sodium 572.4, Carbohydrate 10.4, Fiber 2.7, Sugar 2.7, Protein 15
ROASTED ASPARAGUS AND MUSHROOM VEGETARIAN LASAGNA
This rich and creamy mouth-watering lasagna is extra cheesy and has layers of roasted asparagus and mushrooms smothered in a blend of 3 cheeses. Ideal for large families or entertaining friends. Split the recipe using 2 smaller casserole dishes, and freeze one to enjoy at a later date.
Provided by Bill Jol
Categories Main Dish Recipes Pasta Lasagna Recipes
Time 1h25m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Toss asparagus, mushrooms, and 2 tablespoons olive oil in a bowl to coat. Transfer to a baking sheet.
- Bake in the preheated oven until browned, about 10 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Melt butter in a saucepan over medium heat. Stir in milk, salt, black pepper, and cloves. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove sauce from heat and whisk in water.
- Combine remaining olive oil, onions, and garlic in a large skillet over medium heat. Cook and stir until tender, about 3 minutes. Add roasted asparagus and mushrooms.
- Coat a large, deep baking dish with cooking spray. Layer noodles, 1/4 of the sauce, 1/3 of the asparagus mixture, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Repeat layers twice more, followed by a top layer of noodles, 1/4 of the sauce, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Cover the baking pan with aluminum foil.
- Bake in the hot oven for 40 minutes. Uncover and bake until heated through, 10 to 15 minutes more.
- Set oven rack about 6 inches from the heat source and turn the oven's broiler to high. Broil the lasagna until brown and crisp on top, 2 to 3 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.
Nutrition Facts : Calories 509.6 calories, Carbohydrate 53.2 g, Cholesterol 52.8 mg, Fat 22.6 g, Fiber 7.4 g, Protein 29.4 g, SaturatedFat 11.2 g, Sodium 597.5 mg, Sugar 11.6 g
ASPARAGUS LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
- In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
- In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
- Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Allrecipes Member
Categories Italian Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
- Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
- Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
- Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
CHICKEN ASPARAGUS LASAGNA
This is a delicious simple recipe. I like to make this in advance put it in the fridge, then pop in the oven 20min before you want to serve the meal.
Provided by lovza_flirt
Categories Weeknight
Time 40m
Yield 1 pan, 9 serving(s)
Number Of Ingredients 5
Steps:
- Cook 9 slices of lasagna pasta according to cooking directions on box. Brown 3 cups of cubed chicken till done. Steam 2 cups of asparagus. In a 9 x 13 inch glass pan place 3 slices of lasagna on the bottom. Spread half the jar of alfredo sauce over lasagna. Sprinkle 1 1/2 cups of chicken over alfredo sauce. Spread 1 cup of asparagus over alfredo sauce. Then sprinkle 1/3 of mozzarella cheese over the chicken and asparagus. Place 3 more slices of lasagne over previous layer. Spread remaining half of jar of alfredo sauce over lasagna, sprinkle remaining 1 1/2 cup of chicken and 1 cup of asparagus over alfredo sauce, top with 1/3 cheese. Then place remaining 3 slices of lasagna on top. Sprinkle remaining 1/3 mozzarella cheese over lasagna. Bake in oven for 15-20 min to heat thoroughly and melt cheese.
Nutrition Facts : Calories 322.5, Fat 14.8, SaturatedFat 7.6, Cholesterol 74.8, Sodium 357.8, Carbohydrate 19.8, Fiber 1.5, Sugar 1.4, Protein 26.8
ASPARAGUS LASAGNA
This is very rich,but unique and good,especially for asparagus lovers.
Provided by Lana Bade
Categories Pasta
Time 20m
Number Of Ingredients 12
Steps:
- 1. PREHEAT oven to 450 degrees.
- 2. Place asparagus on baking sheet.
- 3. Drizzle with olive oil,add garlic,and 1/2 tsp. salt.Toss to coat.
- 4. ROAST 25 minutes.
- 5. While asparagus is roasting,make Bechamel sauce,
- 6. Melt 5 tablespoons unsalted butter in a medium saucepan over medium heat.Add flour and whisk until smooth.Gradually add milk,whisking constantly,until thickened.DO NOT BOIL! REMOVE FROM HEAT,stir in 1/2 tsp. salt and pepper.
- 7. PREHEAT oven to 400 degrees and grease 9X13 dish.
- 8. TO ASSEMBLE:spread 1/2 cup bechamel sauce on bottom of dish. Arrange a layer of the pasta. Then a layer of pesto Then a layer of asparagus then another layer of bechamel sauce.
- 9. Sprinkle with Fontina and Parmesan Cheeses Repeat layers ending with a layer of pasta coated with bechamel.
- 10. Top with Fontina and Parmesan,
- 11. Bake 20 minutes or until cheese melts and bubbly.VERY RICH!!!!!!
ASPARAGUS LASAGNA
I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.
ROASTED ASPARAGUS LASAGNA
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
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- 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°., 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. , 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., 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. , 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 : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges
ASPARAGUS HAM LASAGNA
Our family had an asparagus farm during the Depression. My brother and I picked and sorted spears after school and on weekends...and, needless to say, we ate this vegetable quite often. This is one of the best ways Mother fixed it. - Jane Galvin, Englewood, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain and set aside. , In a saucepan over medium heat, saute garlic and thyme in butter. Stir in flour until blended; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pepper. , Cut noodles in half; place four noodles in a greased 11x7-in. baking dish. Layer a third of the white sauce, mozzarella cheese, ham and asparagus over noodles. Top with three noodles and another layer of sauce, cheese, ham and asparagus. Repeat layers., Cover and bake at 350° for 30 minutes or until heated through.
Nutrition Facts : Calories 358 calories, Fat 13g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 745mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
ASPARAGUS LASAGNA RECIPE - (4.3/5)
Provided by á-759
Number Of Ingredients 13
Steps:
- Preheat oven to 500 degrees. Cut the tips off each asparagus spear and reserve them. Cut the stalks of asparagus into 1/2" lengths. Marinate the stalks in a plastic bag with the garlic and 3 tablespoons oil in fridge for at least 3 hrs. In a shallow roasting pan, add the stalks and salt to taste and roast them in a shallow baking pan until crisp-tender. About 5-10 minutes. Remove and lower temp to 400 degrees. In a saucepan melt the butter, add the flour and cook the roux over moderate low heat stirring for 3 minutes. Add 1 1/2 cups of the broth and water in a stream, whisking, simmer the mixture for 5 minutes and and whisk in the goat cheese, zest and salt to taste, whisking until the sauce is smooth. Arrange pasta in 13" x 9" buttered glass pan and spread with 1/4 of the sauce. Top the sauce with 1/4 of the roasted asparagus and sprinkle with 1/3 cup of the Parmesan. Repeat and end with a layer of pasta. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips on the pasta, spoon the cream on top and spread evenly with the back of a spoon. Sprinkle the remaining 1/3 cup Parmesan on top. Add the remaining 1 cup of broth to casserole dish. Bake the lasagna covered for 20 minutes and uncovered for 10 minutes or until it is golden and bubbling. Let stand at least 10 minutes before serving.
ASPARAGUS LASAGNE
Lovely for a luncheon, different way to use Asparagus when it is abundant in the late spring/early summer. Can be served as an appetizer or a side with grilled meat or fish
Provided by conniecooks
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Cut tips off asparagus and set aside.
- Preheat oven to 500°F.
- Arrange asparagus stalks on two baking sheets.
- Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
- Bake at 500°F 5-10 minutes or until tender crisp.
- Cut roasted asparagus into 1-inch pieces and set aside.
- Reduce oven to 400°F.
- Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
- Gradually add chicken stock and Water whisking continually for 5 minutes.
- Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
- Whisk until smooth.
- In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
- Spread noodles with cheese sauce.
- Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
- Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
- In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
- Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
- Sprinkle with remaining 1/4 cup of parmesan.
- Bake at 400° 25 - 30 minutes or until golden.
- Let stand 10 minutes before serving.
Nutrition Facts : Calories 367.7, Fat 29.3, SaturatedFat 15.9, Cholesterol 73.7, Sodium 465.5, Carbohydrate 12.6, Fiber 3.6, Sugar 3.6, Protein 16.5
WHITE LASAGNA
The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 8-10 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Drain. In a large saucepan, melt butter; blend in flour, onion, garlic powder and pepper. Add broth and milk; cook and stir until bubbly and thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in the bottom of a greased 13x9-in. baking pan. Stir mushrooms into the remaining sauce. Lay 3 noodles in the pan. Top with asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3 more noodles, the cooked ham and half of the remaining sauce. Cover with remaining noodles and sauce. Sprinkle with the remaining Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or until heated through.
Nutrition Facts : Calories 322 calories, Fat 15g fat (8g saturated fat), Cholesterol 66mg cholesterol, Sodium 678mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.
ASPARAGUS & BROAD BEAN LASAGNE
Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Main course, Pasta
Time 1h45m
Number Of Ingredients 14
Steps:
- Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
- Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
- Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.
Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium
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