Lasagna Recipe - Roasted Asparagus

Asparagus Lasagna
Asparagus Lasagna

Grandma’s Roasted Asparagus Lasagna

This is a tasty lasanga recipe from my grandma's wonderful collection. It is easy to prepare. While it isn't a traditional lasagna, everyone you serve it to will love this creamy version.

I've tried to find healthier alternatives to this recipe, like using non-fat milk or replacing olive oil cooking spray instead of actual oil. The lasagna doesn't take long to prepare, and the roasted asparagus adds a great flavor.

Roasted Mushrooms and Asparagus
Roasted Mushrooms and Asparagus
Creamy Sauce
Creamy Sauce

Ingredients:

  • 2 lbs. fresh asparagus, trimmed and cut into 1” pieces
  • 1 c. mushrooms, sliced
  • cooking spray
  • 2 tbs. butter
  • 3 tbs. flour
  • ¼ tsp. salt
  • 1/8 tsp. pepper
  • Nutmeg, dash
  • 1 1/2 c. milk
  • 1 large red onion, thinly sliced
  • 3 garlic cloves
  • 9 lasagna noodles, cook and drain (or use ready to bake noodles)
  • 6 ounces mozzarella cheese, shredded
  • ¾ c. grated Parmesan

Mix roasted asparagus and mushrooms with the onions and garlic.
Mix roasted asparagus and mushrooms with the onions and garlic.
Bake the lasagna.
Bake the lasagna.
I served the lasagna with a small green salad.
I served the lasagna with a small green salad.

Directions:

  • Place asparagus and mushrooms in a shallow roasting pan. Lightly coat with some cooking/baking spray. Bake at 450˚ for 8-10 minutes, or until browned. Set vegetables aside. Reduce oven heat to 350˚.
  • In a large saucepan, melt the butter. Stir in the flour, salt, pepper, and nutmeg. Whisk until smooth. Gradually stir in milk. (Make sure you stir constantly to avoid lumps.)
  • Bring milk mixture to a boil, cook and stir for another two minutes, or until thickened. Set milk mixture aside.
  • Saute onion and garlic until tender. Remove from heat and add the asparagus and mushrooms.
  • In a greased 13x9 baking dish, layer 3 noodles, 1/3 of vegetable mixture, 1/3 of white sauce, ½ cup mozzarella, ¼ c. Parmesan.
  • Repeat layers twice.
  • Cover with foil and bake for 35 minutes.
  • Remove foil and bake for an additional 15 minutes.
  • Let stand for fifteen minutes before serving.

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