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
OVEN-ROASTED ASPARAGUS
Salty and savory, the roasting method kills the natural bitterness of asparagus. Try it next to grilled fish or lamb.
Provided by swedishmilk
Categories Side Dish Vegetables Asparagus Baked
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Place the asparagus into a mixing bowl, and drizzle with the olive oil. Toss to coat the spears, then sprinkle with Parmesan cheese, garlic, salt, and pepper. Arrange the asparagus onto a baking sheet in a single layer.
- Bake in the preheated oven until just tender, 12 to 15 minutes depending on thickness. Sprinkle with lemon juice just before serving.
Nutrition Facts : Calories 123 calories, Carbohydrate 5.2 g, Cholesterol 1.7 mg, Fat 10.8 g, Fiber 2.4 g, Protein 3.3 g, SaturatedFat 1.8 g, Sodium 471.4 mg, Sugar 2.2 g
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.
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 - GIADA DE LAURENTIIS
I think this lasagna is wonderful! I absolutely love asparagus, and the taste of it with the sundried tomato/basil mixture is delicious! This is anything but your traditional lasagna! I made it without the pancetta and it was delish, but I am sure would be even better with it!
Provided by Lakerdog2
Categories Pork
Time 40m
Yield 1 lasagna, 6-8 serving(s)
Number Of Ingredients 16
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 x 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. Sprinkle with cooked pancetta. 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.
Nutrition Facts : Calories 804.2, Fat 34.1, SaturatedFat 17.9, Cholesterol 94.2, Sodium 2770.8, Carbohydrate 90.4, Fiber 18.2, Sugar 36.8, Protein 48.4
3-CHEESE ASPARAGUS LASAGNA
This is a GREAT recipe for celebrating the arrival of spring! The lemon makes it light and fresh-tasting and the flavor is so good...you won't even miss the meat! (Recipe was adapted from Canadian Living Magazine)
Provided by MMers
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Bend asparagus spears gently to snap off tough end.
- Cut tender parts into 1" pieces.
- Wash under cold running water.
- Shake off excess water and place in microwaveable container.
- Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
- Drain and rinse under cold water, drain again.
- Set aside 1 1/2 cups asparagus tips.
- In saucepan, melt butter over medium heat.
- Gradually whisk in flour and cook, stirring constantly, for 1 minute.
- Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
- Remove from heat.
- Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
- Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
- Place 3 noodles in a 13x9 baking dish.
- Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
- Repeat layers 3 more times then top with final layer of noodles and sauce.
- Sprinkle with Parmesan cheese.
- Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
- Sprinkle reserved asparagus tips over top.
- Bake for an additional 5 minutes.
- Let sit for 10 minutes before serving.
ROASTED ASPARAGUS LASAGNA WITH FONTINA CHEESE
Make and share this Roasted Asparagus Lasagna With Fontina Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 2h40m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 450°; add asparagus and onions on a large baking sheet.
- Drizzle with olive oil and dot with butter.
- Sprinkle the lemon juice and zest on top and season with salt and pepper.
- Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.
- Bake until soft and just starting to brown, about 20 minutes.
- When the vegetables are tender and aromatic, remove from oven and sprinkle with savory and tarragon; toss to combine (the heat from the vegetables will wilt and concentrate the flavors of the herbs.
- Decrease oven temperature to 425°.
- In a small saucepan, stir the Parm-Reg cheese into the cream and mix well.
- Simmer gently over low heat until the cheese is melted and the sauce is fairly smooth (there will be a slight graininess to the sauce b/c of the texture of the cheese).
- Season with nutmeg, black pepper, and a pinch of salt.
- Add in the chives and stir.
- Cook dry lasagna in a large pot of boiling salted water until al dente; drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
- To assemble: lightly coat an 8 x 8 inch baking dish with olive oil.
- Layer the bottom with pasta, and follow with a layer of asparagus and onion, and a thin layer of fontina cheese and mozzarella cheese.
- Season lightly; add another layer of pasta and top with more asparagus, half of the parmigiano cream sauce, and another thin layer of fontina and mozzarella.
- Repeat until you use up the ingredients, ending with a layer of pasta.
- Pour the remaining pamigiano cream on top, letting it run down the sides a bit.
- Cover the dish with foil and bake for about 20 minutes; remove the foil and continue to bake until the top is golden and bubbling, about 15-20 minutes.
- Remove from oven and let rest for 10 minutes before cutting.
Nutrition Facts : Calories 1023, Fat 65.4, SaturatedFat 36.5, Cholesterol 202.2, Sodium 827.7, Carbohydrate 73.1, Fiber 6.8, Sugar 6.5, Protein 39.6
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
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
CHICKEN ASPARAGUS HOLLANDAISE LASAGNA
This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 350 degrees.
- Grease a 13 x 9-inch baking dish.
- Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
- Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
- Place a layer of cooked lasagna noodles evenly over the sauce.
- Cover the noodles with the chicken or turkey.
- Sprinkle with salt and pepper.
- Then top with HALF of the mushroom/onion mixture.
- Then HALF of the remaining Hollandaise sauce.
- Sprinkle with HALF of the basil and oregano.
- Top the spices with HALF of the mozzarella and Parmesan cheeses.
- Then top the cheeses with ALL of the asparagus.
- Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
- Bake uncovered for 35 minutes, or until bubbly.
- Let stand about 10-15 (or more) minutes before slicing.
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