- 10
Ingredients
- 1/3 cup flour
- 3 1/2 cups lowfat 1% milk, divided
- 6 Tbsps pesto sauce, or more to taste*
- 2 Tbsps. parmesan cheese, plus additional for garnish, optional
- 1 tsp. salt
- 1/4 teaspoon pepper
- 2 tsp olive oil
- 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4" pieces
- 1 clove garlic, minced (about 1 tsp)
- 16 lasagna noodles
- 2 cups lowfat mozzarella cheese, or fontina
Preparation
Step 1
1. Preheat oven to 350. Whisk flour and ½ cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute until thickened. Remove from heat: stir in pesto, parmesan, salt and pepper. Reserve one cup of the white sauce.
2. Warm oil in a large nonstick skillet over med-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 x 9 baking dish, overlapping slightly. Layer with half of cooked asparagus, ¾ cup cheese and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus, and ¾ cup cheese. Top with a layer of noodles, then with reserved cup of white sauce. Arrange reserved asparagus tipes over top and sprinkle with remaining cheese.
4. Bake, uncovered. 35 to 45 minutes, or until golden. Let stand 10 minutes; serve with additional grated parmesan, if desired.
***NOTE: Given the way no-boil noodles expand, I used only 9 noodles, not 12, which filled the pan. While the lasagna rises high, it will sink down and be thin (but still very rich and creamy). Be careful not to overbrown, as the browned edges will dry out. I used 2% milk and 2% pre-shredded mozzarella.
Notes: Delicious!! And froze well, too.