Asparagus Lasagna

  • Prep Time: 45 mins
  • Total Time: 1 hrs 30 mins
  • Servings: 8

    • About This Recipe

    “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)”

    Ingredients

  • 4lbsasparagus
  • 1/3 cupbutter
  • 1/2 cupall-purpose flour
  • 5cupsmilk
  • 8ouncescream cheese
  • 1teaspoongrated fresh lemon rind
  • 1tablespoonlemon juice
  • 1 1/2 teaspoonssalt
  • 1/2 teaspoonpepper
  • 1/4 teaspoonnutmeg
  • 15lasagna noodles
  • 2cupsshredded mozzarella cheese
  • 1/2 cupfreshly grated parmesan cheese

    • Directions

  • 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 13×9 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.

    • Reviews

  • “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!!”

  • “Made this last night and it turned out really nice – a bit too rich on its own though – needed something a bit sharp with it, perhaps a salad with homemade vinegarette dressing.The lemon flavour came though really well.”

  • “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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