• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Asparagus Lasagna

  • Recipe Submitted by on

Category: Pasta, Vegetables

 Ingredients List

  • 4 lb Asparagus, trimmed
  • 3 tb Extra-virgin olive oil
  • 6 7 by 6 1/4 inch sheets
  • No boil lasagna noodles
  • 1/8 lb Unsalted butter
  • 1/4 c All-purpose flour
  • 1 1/2 c Chicken broth
  • 1/2 c Water
  • 7 oz Mild goat cheese
  • Such as Montrachet
  • 1 ts Freshly grated lemon
  • Zest, or to taste
  • 1 2/3 c Freshly grated
  • Parmesan cheese
  • 1 c Heavy cream

 Directions

Cut the tips off each asparagus spear and reserve them. In each of 2 large
shallow baking pans toss half the asparagus stalks with half the oil,
coating them well, and roast them in a preheated 500 F oven, shaking the
pans every few minutes, for 5 to 10 minutes, or until they are
crisp-tender. Sprinkle the asparagus with salt to taste and let it cool.
Cut the roasted asparagus into 1/2 inch lengths and reserve it.

In a large bowl of cold water let the sheets of lasagna soak for 15
minutes, or until they are softened. In a saucepan melt the butter, add
the flour, and cook the roux over moderately low heat, stirring, for 3
minutes. Add the broth and the water in a stream, whisking, simmer the
mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to
taste, whisking until the sauce is smooth.

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