nutritional 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

Asparagus-Pesto Lasagna

Asparagus-Pesto Lasagna

Serves 10

This recipe uses two popular Italian lasagna fillings: asparagus and pesto.
  • ⅓ cup all-purpose flour
  • 3 ½ cups low-fat milk, divided
  • 6 Tbs. pesto*, or more to taste
  • 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 2 tsp. olive oil
  • 1 ¼ lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into ¼-inch pieces
  • 1 clove garlic, minced (about 1 tsp.)
  • 16 no-cook lasagna noodles (9 oz.)
  • 2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided
  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 13×9-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.
April 2006

you might also like



Rhiannon - 2014-11-09 00:50:55

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

Alyssa - 2014-09-27 01:46:45


phuong - 2014-04-06 18:47:33


Santosh - 2013-11-22 18:19:30

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

Kathy - 2013-03-20 23:58:45