3-Cheese Asparagus Lasagna
photo by kotitonttu
- Ready In:
- 1hr 30mins
- 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
- 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.
Questions & Replies
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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!!
This even got 5 stars from my husband who has never given anything over a 4 star rating, so it's gotta be good! I halved the recipe, but accidentally added the regular amount of lemon juice, rind, salt, pepper, and nutmeg. The only thing that was a little too much was the nutmeg, but that was my own fault. I absolutely loved the lemon in the sauce. Next time I will probably add a bit more mozzarella (cheese lover that I am), and will cook half of the asparagus even less than called for since the pieces that were in the bottom two layers ended up a little overcooked and had the taste and consistency of canned asparagus. I thought there would be too much asparagus when I first looked at the recipe, but there was just enough for us. This is a great way to use up that bumper crop of asparagus and we'll definitely be making it again. Thanks!
Fantastic! The hint of lemon and creamy sauce really makes this. Used the conversion function to halve the quantities to 4 servings (1 bunch of asparagus) so it would fit an oval corningware dish. Made the white sauce in the microwave and used fresh (purchased) lasagna noodles, which shortened prep time. The family was hesitant at first look, then very complimentary. Would make a great vegetarian dish for a party. Definitely a keeper.
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I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!! <br> <br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!). <br> <br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.