Try this Asparagus Lasagne recipe, or contribute your own.

Still searching for what to cook ?

Name: Asparagus Lasagne
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 1 1/3 c Shredded Swiss cheese; 1/2 ts Lemon Peel grated; 6 Lasagne noodles; (6 to 9); 1 c Diced Canadian bacon (about; 2 Garlic minced; 1 md Onion finely chopped; 1/2 c Canned tomato sauce; 3/4 lb Asparagus; 3 tb All purpose flour; Grated Parmesan fresh; 1/4 ts Ground nutmeg; 2 tb (1/4 stick) butter; 2 c Low fat milk; 1 1/2 c Ricotta cheese

Find the most delicious recipes here

INGREDIENTS

1 1/3 c Shredded Swiss cheese
1/2 ts Lemon Peel ; grated
6 Lasagne noodles; (6 to 9)
1 c Diced Canadian bacon (about
2 Garlic ; minced
1 md Onion ; finely chopped
1/2 c Canned tomato sauce
3/4 lb Asparagus
3 tb All purpose flour
Grated Parmesan ; fresh
1/4 ts Ground nutmeg
2 tb (1/4 stick) butter
2 c Low fat milk
1 1/2 c Ricotta cheese

Servings

INSTRUCTIONS

Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings.

NOTES

Alert editor

Asparagus Lasagne

1 1/3 c Shredded Swiss cheese
1/2 ts Lemon Peel grated
6 Lasagne noodles; (6 to 9)
1 c Diced Canadian bacon (about
2 Garlic minced
1 md Onion finely chopped
1/2 c Canned tomato sauce
3/4 lb Asparagus
3 tb All purpose flour
 Grated Parmesan fresh
1/4 ts Ground nutmeg
2 tb (1/4 stick) butter
2 c Low fat milk
1 1/2 c Ricotta cheese

Melt butter in heavy medium saucepan over medium low heat.  Add onion and  garlic and saute onion until translucent, about 8 minutes. Add flour and  cook 2 minutes, stirring occasionally.  Gradually whisk in milk. Simmer  until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon  peel and nutmeg. Remove from heat.  Season with salt and pepper. (Can be  prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8" square  baking pan.  Steam asparagus over boiling salted water until just crisp  tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus  into 1" pieces. Combine asparagus and ricotta in small bowl. Cook lasagne  noodles in large pot of rapidly boiling salted water until just tender but  still firm to bite, stirring occasionally.  Drain.  Rinse noodles with cold  water and drain well.  Spread 1/2 of white sauce in bottom of pan. Top with  single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white  sauce.  Top with 1/2 of asparagus mixture. Top with half each of Swiss  cheese and bacon.  Top with another layer of noodles. Cover with remaining  white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon.  Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with  Parmesan cheese.  (Can be prepared 1 day ahead.   Cover and refrigerate.  Bring to room temperature before continuing.) Preheat oven to 350 degrees.  Bake lasagne until heated through, about 20 minutes. Cool slightly before  serving.  6 servings.

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (266g)
Recipe Makes: 6 Servings

Calories: 237
Calories from Fat: 119 (50%)

Amt Per Serving		% DV

	Total Fat 13.2g	18 %
	Saturated Fat 8.3g	42 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 0.5g
Cholesterol 46mg		14 %
Sodium 242.2mg		8 %
Potassium 318.4mg		8 %
Total Carbohydrate 13.2g		4 %
	Dietary Fiber 2g	8 %
	Sugars, other 11.3g
Protein 17.1g		24 %
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.

About Our Nutrition Facts

Calories per serving: 237

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe

Date	Notes
		Jot your own private notes with BigOven Pro

What would you serve with this? Link in another recipe.

What to make this week

Keep an eye out for original recipes from the BigOven Kitchen every week! SEE MORE >>

REVIEW THIS RECIPE

REVIEWS

There are no reviews yet. Be the first!