Asparagus lasagna

Asparagus lasagna



  • milk
  • salt - 1 tsp
  • flour - 1/4 c
  • butter - 5 Tbsp
  • pepper - 1/8 tsp
  • grated Parmesan cheese - 1 c
  • green onions, sliced - 2 item
  • Ricotta cheese - 16 oz
  • lasagna noodles, cooked and drained - 9 item
  • chopped mushrooms - 1 lb
  • Monterey Jack cheese, shredded - 8 oz
  • asparagus, steamed and cooled - 2 lb

How to make asparagus lasagna:

Cook onions and mushrooms in melted butter until mushrooms are tender. Stir in flour, salt and pepper. Gradually add milk. Cook, stirring until thickened, about 8 minutes.

Grease a 13 x 9-inch pan. Spread a little sauce in pan. Layer 3 noodles, half the asparagus, half the Ricotta cheese, half the Jack cheese, a third of the Parmesan cheese and a third of the mushroom sauce. Repeat layers. Top with a final layer of noodles and remaining sauce. Sprinkle with remaining Parmesan cheese. Dot with 2 tablespoons of butter. Cover with foil. Bake in a 235° oven for 30 minutes. Uncover. Increase the oven to 350° and bake for about 15 minutes more or until golden brown and bubbly. Let stand for 15 minutes before cutting.

Recipe categories: Main dish, Casseroles, One Dish meal.

Asparagus lasagna
Average rating: 3.6 of 5, total votes: 7
Cook. Time: PT1H30M
Total Time: PT1H30M

Cause of complaint:

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