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Nutrition Facts
Serving Size 1 (438g) Recipe makes 8 servings
Calories 635
Calories from Fat 304		(47%)
Amount Per Serving		%DV
	Total Fat 33.8g	51%
	Saturated Fat 18.6g	92%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 96mg		32%
Sodium 697mg		29%
Potassium 667mg		19%
Total Carbohydrate 57.0g		18%
	Dietary Fiber 6.8g	27%
	Sugars 6.0g
Protein 28.6g		57%
detailed view... how is this calculated?

Asparagus Lasagna

Recipe #89907 | 1½ hours | 40 min prep | add private note

⁽⁷⁾ RATE IT NOW Print Recipe

By: *Kathy*
Apr 24, 2004

I first tried this at a friend's house. It was so good I begged for the recipe.

SERVES 8 -10 (change servings and units)

Ingredients

4 lbs fresh asparagus, pencil thin, plus
2 tablespoons olive oil
salt, to taste
1/4 cup butter
1/4 cup flour
1/2 cup water
1 1/2 cups chicken broth
2 cups shredded mozzarella cheese
1 tablespoon finely grated lemon zest
16 ounces lasagna noodles
1 2/3 cups grated parmesan cheese
1 cup whipping cream

Directions

1
Cook lasagna noodles and drain.
2
Heat oven to 500°F.
3
Cut off about 1" at the end of the asparagus stalks and discard.
4
Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
5
Roast 5-10 minutes.
6
Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
7
Reduce oven to 400°F.
8
In a large pot, melt butter over medium heat.
9
Add flour and stir for about 2-3 minutes.
10
Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
11
Cook about 5 minutes.
12
Add mozzarella and lemon zest, stirring until the mixture is smooth.
13
Butter a 13 x 9 baking pan.
14
Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
15
Repeat, then put on the top layer of noodles.
16
In a small bowl combine cream and a dash of salt.
17
Whip until soft peaks form then spoon over noodles.
18
Sprinkle with remaining 2/3 cup parmesan cheese.
19
Bake 30 minutes.

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Featured Reviews for This Recipe

From: simplemom

On Mar 2, 2009

This was EXCELLENT!! I didn't change a thing either. Asparagus is on sale for .99 a pound so I was looking for a recipe to use some up. I wasn't expecting to find a main course, but I'm happy I did. I am excited to make this when my company comes in town. Thanks for sharing!

0 people found this review helpful

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From: Caroline Cooks

On Oct 27, 2007

This has been in my Need to Make(hard drive file)for ages. Totally TDF, Kathy! Wish I could give it 10 stars (Kathy, could you arrange that?) Had guests to dinner; WE ALL loved it. Many compliments to me. LOL Lots of different possibilities with this one. Will make this again!

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From: Jamie Lynne

On Apr 30, 2005

This was sooooooooooooooo amazingly delicious! I actuallly added cut up chicken breast to it (cooked a bit) and it turned out great! I'm sure it would be just as great without the chicken. This recipe is awesome if you have a lot of asparagus! Defintely a keeper! Thanks!

2 people found this review helpful

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From: Nicole N

On Oct 15, 2005

My family just loved this Easy to follow instructions, which was fantastic, as my nine year old was helping me make dinner. I made it with purple and green asparagus, and the colour contrast looked fantastic on the plate. I substituted evaporated milk for the cream and cut back slightly on the cheese to reduce the fat content, but apart from that made the recipe as directed. Craig has taken most of the leftovers to work for his lunch today, and he's also made the comment that it would be nice with some hot smoked salmon flaked on top (he loves salmon and asparagus together), so next time I make this that's what I'll be doing. Thank you, Kathy - this was absolutely to die for.

1 person found this review helpful

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