Asparagus Lasagna

By barbgreenfield

This was sooooooooooooooo amazingly delicious! I actuallly added cut up chicken breast to it (cooked a bit) and it turned out great! I'm sure it would be just as great without the chicken. This recipe is awesome if you have a lot of asparagus! Defintely a keeper! Thanks!
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By SarasotaCook
on April 09, 2011
Very very good recipe. I loved the roasted asparagus flavor. I didn't use fresh mozz, but I did get a good fresh block and grated my own. It was very nice.

I did add a few shallots also roasted and added that along with the asparagus layer, but not much, just for a little flavor, but that was just my taste. It would of been just as good without it.

A very nice recipe and very easy to make. I made it for two ladies I cook for and they absolutely loved it. They said it was light, but rich and asked for the recipe. I saved a couple of pieces for me later in the week, but I did taste it too. Served it with a very traditional salad and bread sticks. What a nice change from some of the heavier meat lasagnas.
Thx for a great recipe
Kim
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By simplemom
on March 02, 2009
This was EXCELLENT!! I didn't change a thing either. Asparagus is on sale for .99 a pound so I was looking for a recipe to use some up. I wasn't expecting to find a main course, but I'm happy I did. I am This was sooooooooooooooo amazingly delicious! I actuallly added cut up chicken breast to it (cooked a bit) and it turned out great! I'm sure it would be just as great without the chicken. This recipe is awesome if you have a lot of asparagus! Defintely a keeper! Thanks!
2 people found this review Helpful. Was this review helpful to you? Yes | No

By SarasotaCook
on April 09, 2011
Very very good recipe. I loved the roasted asparagus flavor. I didn't use fresh mozz, but I did get a good fresh block and grated my own. It was very nice.

I did add a few shallots also roasted and added that along with the asparagus layer, but not much, just for a little flavor, but that was just my taste. It would of been just as good without it.

A very nice recipe and very easy to make. I made it for two ladies I cook for and they absolutely loved it. They said it was light, but rich and asked for the recipe. I saved a couple of pieces for me later in the week, but I did taste it too. Served it with a very traditional salad and bread sticks. What a nice change from some of the heavier meat lasagnas.
Thx for a great recipe
Kim
0 people found this review Helpful. Was this review helpful to you? Yes | No

By simplemom
on March 02, 2009
This was EXCELLENT!! I didn't change a thing either. Asparagus is on sale for .99 a pound so I was looking for a recipe to use some up. I wasn't expecting to find a main course, but I'm happy I did. I am excited to make this when my company comes in town. Thanks for sharing!


Read more: http://cheese.food.com/recipe/asparagus-lasagna-89907#ixzz1pfce8eZV

Ingredients

• 4 lbs fresh asparagus , pencil thin, plus
• 2 tablespoons olive oil
• salt , to taste
• 1/4 cup butter
• 1/4 cup flour
• 1/2 cup water
• 1 1/2 cups chicken broth
• 2 cups shredded mozzarella cheese
• 1 tablespoon finely grated lemon zest
• 16 ounces lasagna noodles
• 1 2⁄3; cups grated parmesan cheese
• 1 cup whipping cream
• Read more: http://cheese.food.com/recipe/asparagus-lasagna-89907#ixzz1pfcRHtWK

Preparation

Step 1

1
Cook lasagna noodles and drain.
2
Heat oven to 500°F.
3
Cut off about 1" at the end of the asparagus stalks and discard.
4
Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
5
Roast 5-10 minutes.
6
Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
7
Reduce oven to 400°F.
8
In a large pot, melt butter over medium heat.
9
Add flour and stir for about 2-3 minutes.
10
Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
11
Cook about 5 minutes.
12
Add mozzarella and lemon zest, stirring until the mixture is smooth.
13
Butter a 13 x 9 baking pan.
14
Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
15
Repeat, then put on the top layer of noodles.
16
In a small bowl combine cream and a dash of salt.
17
Whip until soft peaks form then spoon over noodles.
18
Sprinkle with remaining 2/3 cup parmesan cheese.
19
Bake 30 minutes.


Read more: http://cheese.food.com/recipe/asparagus-lasagna-89907#ixzz1pfcUnHoM