Tuesday, October 24

Asparagus Lasagna

Yesterday I made my famous (in our house) asparagus lasagna. It's famous because Bryan swore he hated asparagus until he tried this. Now it's one of his favorite meals. It's also a really easy recipe.

Asparagus Lasagna

The Finished Meal

Lasagna Noodles (handmade or store bought)
3 1/2 cups non fat milk
1/3 cup flour
5 Tbsp Pesto (2 Tbsp pine nuts, 1/2 cup olive oil, 3 Cups basil leaves - processed - add 1/4 cup Parmesan cheese)
3 cups part skim Mozzarella cheese
1 1/2 lbs asparagus - stems cut into 1/4 pieces, tops reserved
10 roma tomatoes - quartered and roasted for 20 min at 450

First, roast the tomatoes.

Roasted Tomatoes
The original recipe didn't call for tomatoes but I think they are good to add so that the dish has a little kick to it.

Whisking the White Sauce
Next make a white sauce by mixing the flour with 1/2 cup of milk over med heat until it dissolves. Slowly add the remaining milk and some salt. Whisk while bringing it to a boil to thicken. Remove from heat.

The Traditional Pesto
Take the pesto and add it to the white sauce to create a lovely light green sauce.

Whisking The Green Sauce
This will form the basic glue for the lasagna. Now saute the asparagus stems in some olive oil until tender, about 3 minutes. And add some garlic and salt to this.

Asparagus for us!
Now assemble! Oil your lasagna pan and add a layer of noodles. Follow this with 1/2 the asparagus, cover with green sauce and cheese. Repeat. To top it off place a layer of noodles, a layer of green sauce, asparagus tips, tomatoes and the final cup of cheese. Bake at 350 for about 45 minutes. Let stand 10 - 20 minutes before serving. Enjoy!

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