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Asparagus-Pesto Lasagna


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  • 1/3 cup all-purpose flour
  • 3 1/2 cups low-fat milk, divided
  • 6 tablespoons pesto
  • 1/4 cup Parmesan cheese, divided
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 teaspoons extra-virgin olive oil
  • 1 1/4 pounds asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces
  • 1 clove garlic, minced
  • 16 no-cook lasagna noodles
  • 2 cups shredded mozzarella cheese, divided


Servings 10


Step 1

Preheat oven to 350°F. 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 or until thickened. Remove from heat; stir in pesto, 2 tablespoons 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 and cook, stirring, 1 minute. Season to taste with salt and pepper. Remove from heat.

Coat 13 x 9 inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, ¾ cup mozzarella and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and ¾ cup of mozzarella. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining mozzarella and Parmesan.

Bake uncovered for 40 minutes. Let stand 10 minutes before serving.

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