From Barilla recipe in Stop and Shop magazine
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.
next time i will increase flour or decrease milk for white sauce so it will not take so long to thicken.
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Serving Size: 1 Serving (257g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 299 | ||
Calories from Fat: 186 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.7g | 28 % | |
Saturated Fat 12.2g | 61 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 69.3mg | 21 % | |
Sodium 459.4mg | 16 % | |
Potassium 386mg | 10 % | |
Total Carbohydrate 11.2g | 3 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 9.4g | ||
Protein 18.2g | 26 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 299
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