Asparagus-Pesto Lasagna

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Asparagus-Pesto Lasagna

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

  • 10Servings

Ingredients

  • 1/3 cup all-purpose flour
  • 3 1/2 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
  • 1/4 tsp. ground black pepper
  • 2 tsp. olive oil
  • 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-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

Preparation

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.

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.

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.

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
  • Carbohydrate Content: 44 g
  • Cholesterol Content: 44 mg
  • Fat Content: 17 g
  • Fiber Content: 2 g
  • Protein Content: 21 g
  • Saturated Fat Content: 8 g
  • Sodium Content: 686 mg
  • Sugar Content: 8 g