Best 18 Asparagus Lasagna Recipes

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Indulge in a culinary masterpiece that combines the vibrant flavors of asparagus with the classic comfort of lasagna. This extraordinary dish, presented in three delectable variations, offers a symphony of textures and tastes that will tantalize your palate. From the traditional lasagna verde, where tender sheets of green pasta embrace a savory filling, to the innovative asparagus lasagna rolls, where delicate crepes envelop a creamy asparagus filling, each recipe promises a unique and unforgettable dining experience. And for those seeking a lighter yet equally satisfying option, the asparagus lasagna soup captivates with its rich broth, tender asparagus, and perfectly balanced flavors. Prepare to embark on a culinary journey where asparagus takes center stage, showcasing its versatility and ability to transform ordinary meals into extraordinary culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

ASPARAGUS LASAGNA



Asparagus Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

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.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA



Chicken Asparagus Hollandaise Lasagna image

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

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

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.

ASPARAGUS LASAGNA



Asparagus Lasagna image

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

5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese

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 LASAGNA



Asparagus Lasagna image

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

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
5 cups whole milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

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



Roasted Asparagus Lasagna image

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

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

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 LASAGNA



Asparagus Lasagna image

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

4 lbs fresh asparagus, pencil thin, plus
2 tablespoons olive oil
salt, to taste
1/4 cup butter
1/4 cup flour
1/2 cup water
1 1/2 cups chicken broth
2 cups shredded mozzarella cheese
1 tablespoon finely grated lemon zest
16 ounces lasagna noodles
1 2/3 cups grated parmesan cheese
1 cup whipping cream

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.

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA



Golden-Crusted Chicken-Asparagus Lasagna image

Lasagna lovers, here's a new one for you. It's creamy and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 14

9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1/2 cup milk
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
2 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
  • Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
  • Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
  • Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 425, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 710 mg

ROASTED ASPARAGUS AND MUSHROOM VEGETARIAN LASAGNA



Roasted Asparagus and Mushroom Vegetarian Lasagna image

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

5 pounds asparagus, trimmed and cut into 1-inch pieces
4 pounds white mushrooms, sliced
4 tablespoons extra-virgin olive oil, divided
4 tablespoons salted butter
3 cups milk
1 teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cloves
2 cups water
2 cups thinly sliced red onions
3 tablespoons minced garlic
cooking spray
24 oven-ready lasagna noodles
2 cups shredded mozzarella cheese
2 cups shredded Cheddar cheese
1 cup grated Parmesan cheese

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

LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS



Lasagna with Asparagus, Leeks, and Morels image

Provided by Ivy Manning

Categories     Milk/Cream     Cheese     Dairy     Mushroom     Vegetable     Bake     Dinner     Asparagus     Leek     Spring     Family Reunion     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4

Number Of Ingredients 13

2 tablespoons (1/4 stick) butter, divided
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)
1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped
2 teaspoons chopped fresh thyme
3 1/2 cups low-salt chicken broth
1 1/2 cups heavy whipping cream
1 bay leaf
2 tablespoons all purpose flour
3/4 teaspoon freshly grated nutmeg
Nonstick vegetable oil spray
1 9-ounce package no-cook lasagna noodles (12 noodles)
1 1/4 cups (about) finely grated Parmesan cheese, divided

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
  • Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.

LASAGNA WITH ASPARAGUS AND CHIVES



Lasagna With Asparagus and Chives image

Lasagna doesn't always have to be assembled and baked; it can be thrown together quickly, like a regular pasta dish. Use no-boil lasagna noodles for this deconstructed lasagna. Despite the name, they do require boiling here, but they will be lighter than regular lasagna noodles.

Provided by Martha Rose Shulman

Categories     dinner, easy, quick, weekday, main course

Time 20m

Yield Serves four

Number Of Ingredients 6

1 pound asparagus, trimmed
1/2 cup ricotta
1 garlic clove, finely minced or preferably pureed
2 tablespoons chopped chives or a combination of chives and slivered basil
1/2 pound no-boil lasagna noodles
1/4 cup (1 ounce) freshly grated Parmesan or pecorino romano (or a combination)

Steps:

  • Bring a large pot of water to a rolling boil, salt generously and add the asparagus. Meanwhile, fill a bowl with cold water. Boil thin stalks for three minutes, thicker stalks for four to six minutes until tender. Using tongs, remove the asparagus from the pot and transfer to the bowl of cold water. Drain and cut on the diagonal into 3/4-inch lengths.
  • Add the lasagna noodles to the boiling water, and boil until cooked al dente -- firm to the bite. Meanwhile, place the ricotta in a large pasta bowl, and stir in the garlic. When the noodles are done, remove 1/2 cup of the pasta water, and add to the bowl with the ricotta. Mix together well, and add the asparagus, fresh herbs and Parmesan or pecorino to the bowl. Drain the lasagna, and toss with the ricotta mixture. Serve at once.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 2 grams, Carbohydrate 48 grams, Fat 7 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 4 grams, Sodium 133 milligrams, Sugar 4 grams

ASPARAGUS HAM LASAGNA



Asparagus Ham Lasagna image

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

1 pound fresh asparagus, trimmed
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/3 cups whole milk
Pepper to taste
5 lasagna noodles, cooked and drained
1 cup shredded part-skim mozzarella cheese
1 cup julienned fully cooked ham

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 AND ONION LASAGNA (VERY DELICIOUS!)



Asparagus and Onion Lasagna (Very Delicious!) image

I received this recipe about two years ago from my sister-in-law. I was very skeptical because I hated onions and was not to fond of asparagus, but once I ate it I was in love. This is so simple but very delicious and simple to make. I hope you enjoy it! You can always substitute if you want and if you have any good recommendations let me know!

Provided by Shaynan21

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 7

1 bunch asparagus, cut into 2-inch pieces
1 white onion, chopped
1 pinch garlic salt, or to taste
3 tablespoons olive oil
1 (15 ounce) container ricotta cheese
1 (16 ounce) package egg roll wrappers, cut into quarters
1 (16 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine asparagus and onion in a 9x13-inch baking dish; season with garlic salt. Pour olive oil over mixture and stir to coat.
  • Bake in the preheated oven until vegetables are tender, 15 to 20 minutes. Transfer vegetables to a plate and cover with aluminum foil or napkin.
  • Spread ricotta cheese over each egg roll wrapper; layer into the bottom of the baking dish. Sprinkle vegetable mixture over ricotta layer and top with a layer of mozzarella cheese. Repeat layering until vegetables are all used, ending with a layer of mozzarella cheese.
  • Bake in the oven until cheese is bubbling and melted, about 30 minutes.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 40.2 g, Cholesterol 57.9 mg, Fat 19.2 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 9.2 g, Sodium 781.1 mg, Sugar 2.4 g

3-CHEESE ASPARAGUS LASAGNA



3-Cheese Asparagus Lasagna image

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

4 lbs asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 ounces cream cheese
1 teaspoon grated fresh lemon rind
1 tablespoon lemon juice
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
15 lasagna noodles
2 cups shredded mozzarella cheese
1/2 cup freshly grated parmesan cheese

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 FORTINA CHEESSE



ROASTED ASPARAGUS LASAGNA WITH FORTINA CHEESSE image

Categories     Pasta     Bake     Vegetarian

Yield 6 servings

Number Of Ingredients 17

2 1/2 lbs medium asparagus, ends trimmed, stalks peeled, and cut in half.
1 lg vidalia or sweet onion, peeled, cut in half, and thinly sliced.
3T extra-virgin olive oil
2T unsalted butter
1/4c fresh-squeezed lemon juice
2tsp grated lemon peel
Salt
Coarsely ground black pepper
3 fresh savory sprigs, leaves chopped
2fresh tarragon sprigs, leaves chopped
For the parmigiano sauce:
1c freshly grated parmigiano-reggiano cheese
2c heavy cream
Freshly grated nutmeg
3T fresh chives, finely chopped
1lb fresh or dry lasagna noodles
1/2 lb gratee fontina cheese 1/2lb grated mozzarella cheese

Steps:

  • Preheat to 450.Place the asparagus and onions on a large baking sheet. Drizzle with olive oil and dot with butter.Sprinkle lemon juice and zest on top, season with salt and coarsely ground black 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 them from the oven and sprinkle with savory and tarragon. Toss to combine the heat of the vegetables will wilt and concentrate the flavors of the herbs. Lower the oven to 425. In a small saucepan, stir the parmigiano 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 because of the texture of the cheese). Season with nutmeg,pepper and a pinch of salt.Add the chives and stir. If using fresh pasta, cook the lasagna sheets in a large pot of boling, salted water until tender, about 2 minutes. If using dry noodles, cook them accordng to the package directions. 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-by-8 baking dish with olive oil. Layer the botom with pasta, and follow with a layer of asparagus and onion and a thin layer of grated fontina 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 cheeses. Repeat until you use up the ingredients, except the parmigiano cream,ending with a layer of pasta. Pour the remaining parmigiano cream on top letting it run down the sides a bit. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the top is golden and bubbling, about an additional 15-20 minutes. Remove from oven and let rest for 10 minutes before cutting. Serves 6

ASPARAGUS LASAGNA RECIPE - (4.3/5)



Asparagus Lasagna Recipe - (4.3/5) image

Provided by á-759

Number Of Ingredients 13

4 pounds medium asparagus, trimmed
3 tablespoons extra-virgin olive oil
2 tablespoon minced garlic
salt
1/4 cup (1/2 stick) unsalted butter
1/4 cup all-purpose flour
1 1/2 cup plus 1 cup chicken/vegetable broth
1/2 cup water
10 oz. mild goat cheese
1 teaspoon freshly grated lemon zest
1 box instant no boil lasagna sheets
1 2/3 cup freshly grated Parmesan
1 cup heavy cream

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.

LOBSTER AND ASPARAGUS LASAGNA



Lobster and Asparagus Lasagna image

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

2 lbs asparagus spears, snapped into 2 inch pieces
1 (9 ounce) package no-boil lasagna noodles
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 teaspoon white pepper
8 -9 ounces brie cheese, cut into 1/4 inch cubes
1/4 cup sherry wine
2 1/2 cups cooked lobster tails, chopped
1 cup parmesan cheese, shredded
1 cup tomatoes, chopped

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

ASPARAGUS LASAGNA



Asparagus Lasagna image

This is very rich,but unique and good,especially for asparagus lovers.

Provided by Lana Bade

Categories     Pasta

Time 20m

Number Of Ingredients 12

5 tblsp. unsalted butter
1/2 cup flour
4 cups warm whole milk
1/2tsp.+1/2 tsp. salt
1/4 tsp. fresh pepper
2 tbls. olive oil
2 lbs. asparagus
2 cloves crushed garlic
1 lb.no boil lasagna noodles
1 container prepared pesto
3 cups fontina cheese/shredded
1 cup grated parmesan cheese

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!!!!!!

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA RECIPE



Chicken Asparagus Hollandaise Lasagna Recipe image

Provided by tunes

Number Of Ingredients 14

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)
Change Measurements: US | Metric
Directions:Prep Time: 40 mins
Total Time: 1 1/4 hr

Steps:

  • 1 Set oven to 350 degrees. 2 Grease a 13 x 9-inch baking dish. 3 Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown). 4 Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish. 5 Place a layer of cooked lasagna noodles evenly over the sauce. 6 Cover the noodles with the chicken or turkey. 7 Sprinkle with salt and pepper. 8 Then top with HALF of the mushroom/onion mixture. 9 Then HALF of the remaining Hollandaise sauce. 10 Sprinkle with HALF of the basil and oregano. 11 Top the spices with HALF of the mozzarella and Parmesan cheeses. 12 Then top the cheeses with ALL of the asparagus. 13 Repeat the layers (omitting a layer of asparagus), ending with the cheeses. 14 Bake uncovered for 35 minutes, or until bubbly. 15 Let stand about 10-15 (or more) minutes before slicing.

Tips:

  • Choose the right asparagus: Look for asparagus spears that are bright green, firm, and have tightly closed tips. Avoid spears that are limp, wilted, or have brown spots.
  • Trim the asparagus: To trim the asparagus, snap off the tough, woody ends. You can also use a knife to cut off the ends.
  • Blanch the asparagus: Blanching the asparagus helps to preserve its color and flavor. To blanch the asparagus, bring a large pot of salted water to a boil. Add the asparagus and cook for 2-3 minutes, or until the asparagus is bright green and tender. Immediately transfer the asparagus to a bowl of ice water to stop the cooking process.
  • Use a variety of cheeses: This recipe uses a combination of Parmesan, mozzarella, and ricotta cheeses. You can also use other types of cheeses, such as Asiago, Fontina, or Gruyère.
  • Don't overcook the lasagna: The lasagna should be cooked until the cheese is melted and bubbly and the noodles are tender. Overcooking the lasagna will make it dry and tough.

Conclusion:

Asparagus lasagna is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its creamy sauce, tender asparagus, and flavorful cheese, this lasagna is sure to be a hit with everyone at the table. So next time you're looking for a new and exciting lasagna recipe, give this one a try!

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