Asparagus Lasagna

READY IN: 1hr 30mins
Recipe by M&Mers

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)

Top Review by kotitonttu

Gorgeous spring lasagna! I used fresh lasagna sheets to speed it up a little (not that it's that much trouble to begin with) and that worked beautifully. I served it with a salad of rucola, cherry tomatoes and avocado topped with sesame vinaigrette. I took a moment to get a word out of my husband; He loved it so much that he was totally absorbed in his meal!!

Ingredients Nutrition

Directions

  1. Bend asparagus spears gently to snap off tough end.
  2. Cut tender parts into 1" pieces.
  3. Wash under cold running water.
  4. Shake off excess water and place in microwaveable container.
  5. Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
  6. Drain and rinse under cold water, drain again.
  7. Set aside 1 1/2 cups asparagus tips.
  8. In saucepan, melt butter over medium heat.
  9. Gradually whisk in flour and cook, stirring constantly, for 1 minute.
  10. Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
  11. Remove from heat.
  12. Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
  13. Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
  14. Place 3 noodles in a 13x9 baking dish.
  15. Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
  16. Repeat layers 3 more times then top with final layer of noodles and sauce.
  17. Sprinkle with Parmesan cheese.
  18. Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
  19. Sprinkle reserved asparagus tips over top.
  20. Bake for an additional 5 minutes.
  21. Let sit for 10 minutes before serving.

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