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Lasagna with Asparagus and Mushroom Sauce

Recipes » Main Dish » Pasta

From Barilla recipe in Stop and Shop magazine

Cuisine: ItalianMain Ingredient: Asparagus

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Ingredients

Ready in 45 minutes
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Original recipe makes 8 Servings

Verified by Ltldog15

1 boxBarilla Lasagna - Oven Ready

2 cupsBarilla Montanara Mush. and Garlic Sauce

2 Tablespoonsbutter

2 TablespoonsAll purpose flour

1/8 tspnutmeg

4 cupsmilk

1.5 poundsasparagus

1.5 tablespoonsextra virgin olive oil

12 ouncesfontina cheese; cubed

1 cupParmesan cheese; grated

Lasagna with Asparagus and Mushroom Sauce Preparation

Preheat oven to 375 degrees F.

Melt butter in saucepan over medium heat. Add flour, salt and nutmeg; stir 1 minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking 1 minute more; set aside.

Trim 1 inch off bottom of asparagus spears and discard. Cook asparagus 6 minutes or until tender. Cool slightly; cut and additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor; puree until creamy. Stir asparagus puree into white sauce.

Spread 1 cup asparagus sauce in 9x13 inch baking dish; top with 4 lasagne sheets and another cup of asparagus sauce. Top with 1/2 of the asparagus spears, 1/3 of both cheeses and 1 cup Mushroom & Garlic sauce.

Top with 4 lasagne sheets, 1 cup asparagus sauce, remaining asparagus spears and 1/3 of both cheeses.

Top with 4 lasagna sheets, remaining Mushroom & Garlic sauce, remaining asparagus sauce and remaining cheeses.

Cover with foil; bake 45 minutes. Remove from oven; let stand 15 minutes before cutting.