Asparagus-Pesto Lasagna Recipe | Vegetarian Times Skip to main content

Asparagus-Pesto Lasagna

This recipe uses two popular Italian lasagna fillings: asparagus and pesto.

Ingredients: 

Ingredients: 

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⅓ cup all-purpose flour
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3 ½ cups low-fat milk, divided
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2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
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1 tsp. salt
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¼ tsp. ground black pepper
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2 tsp. olive oil
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1 ¼ lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into ¼-inch pieces
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1 clove garlic, minced (about 1 tsp.)
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16 no-cook lasagna noodles (9 oz.)
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2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

Instructions: 

  1. Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
  2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
  3. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
  4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

 

  • * Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.

Nutrition Information: 

Calories: 
413
Protein: 
21 g
Total Fat: 
17 g
Saturated Fat: 
8 g
Carbohydrates: 
44 g
Cholesterol: 
44 mg
Sodium: 
686 mg
Fiber: 
2 g
Sugar: 
8 g
Yield: 
Serves 10

Comments on this Recipe

Can you substitute dairy milk and use soy or almond milk?

Enjoy

l

This turned out really good! I also added ricotta cheese, eggplant slices & red pepper slices.

Yummy