Asparagus Lasagna Recipes

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ASPARAGUS LASAGNA



Asparagus Lasagna image

This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.

Provided by Wendy Hansen

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 4

Number Of Ingredients 9

5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
  • Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
  • Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
  • Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g

ASPARAGUS LASAGNA



Asparagus Lasagna image

One of the best authentic baked lasagna recipes, a delicious white sauce Asparagus Lasagna recipe, creamy and tasty.

Provided by Rosemary Molloy

Categories     Pasta

Time 55m

Number Of Ingredients 10

12 lasagna noodles (also referred to as strips oven ready lasagna noodles)
2 cups chopped asparagus (keep tops separate see instructions) (270 grams)
1 1/4 cup freshly grated parmesan cheese (125 grams)
1 cup swiss cheese cubed (110 grams)
1 cup cooked ham cubed (135 grams)
White sauce
3 1/2 cups milk (875 ml)
1/4 cup butter (62 1/2 grams)
1/4 cup flour (32 grams)
1/4 teaspoon salt (1 1/2 grams)

Steps:

  • In a medium pot of boiled water add chopped asparagus (I added the tops of the asparagus in the last 5 minutes) and boil for 10 minutes, drain and set aside.
  • In a large pot over medium heat add butter, melt then add flour and salt, combine with a whisk, add milk, 1 cup at a time and continue to stir until thickened, remove from heat and immediately add cubed ham and cheese, stir gently.
  • In a baking pan (I used a 10 1/2 x 8 1/4 inch, 27 x 21 centimeter deep baking pan) add 4 or 5 small pieces of butter (about 1 tablespoon 14 grams in total) on the bottom of the pan, than layer with lasagna noodles (my size pan used 3 per layer, break if need to fit), then white sauce mixture, (remember everything needs to be divided by 4, more or less), then top with chopped asparagus and sprinkle with grated parmesan cheese, continue for the remaining layers. Bake in 375° (190°) preheated oven, for 20-25 minutes. Let sit 5 minutes, then serve , Enjoy!

Nutrition Facts : Calories 596 kcal, ServingSize 1 serving

ASPARAGUS LASAGNA



Asparagus Lasagna image

I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
5 cups whole milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

Steps:

  • In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

ASPARAGUS LASAGNA



Asparagus Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

Steps:

  • Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
  • In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
  • In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
  • Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

ASPARAGUS LASAGNA



Asparagus Lasagna image

Make and share this Asparagus Lasagna recipe from Food.com.

Provided by Kathy

Categories     Lunch/Snacks

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

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

Steps:

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

CLASSIC ITALIAN LASAGNA



Classic Italian Lasagna image

Assemble a Classic Italian Lasagna with Giada De Laurentiis' recipe from Everyday Italian on Food Network. A homemade bechamel sauce makes a big difference.

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
1/2 cup all-purpose flour
4 cups whole milk at room temperature
Pinch freshly grated nutmeg
1 1/2 cups tomato sauce, recipe follows
Salt and white pepper
1/4 cup extra-virgin olive oil
1 pound ground chuck beef
Salt and pepper
1 1/2 pounds ricotta cheese
3 large eggs
1 pound lasagna sheets, cooked al dente
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
3 cups shredded mozzarella
1/4 cup freshly grated Parmesan
1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly ground black pepper
2 (32-ounce) cans crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted butter, optional

Steps:

  • Preheat oven to 375 degrees F.
  • Bechamel sauce:
  • In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.
  • In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
  • In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.
  • Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.
  • Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.
  • In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
  • Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
  • If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

ASPARAGUS & BROAD BEAN LASAGNE



Asparagus & broad bean lasagne image

Make the most of fresh asparagus and broad beans and try this light, low-fat veggie lasagne with a twist. It delivers three of your 5-a-day

Provided by Sara Buenfeld

Categories     Dinner, Main course, Pasta

Time 1h45m

Number Of Ingredients 14

225ml whole milk
320g frozen baby broad beans
3 garlic cloves , chopped
30g pack fresh basil , roughly chopped
½ lemon , zested
4 spring onions , chopped
1 tsp vegetable bouillon powder
6 wholemeal lasagne sheets
320g frozen peas
2 x 300g tubs low-fat cottage cheese
1 egg
whole nutmeg , for grating
250g asparagus , woody ends trimmed
25g parmesan or vegetarian alternative, finely grated

Steps:

  • Heat oven to 180C/160C fan/gas 4. Heat the milk in a pan until just boiling, then tip in the beans (add a splash of water to cover if you need to). Cook for 3 mins to defrost, then add the garlic, basil, lemon zest, spring onions and bouillon, then blitz for a few mins with a hand blender until smooth.
  • Spoon half the purée into a 20 x 26cm ovenproof dish. Top with 3 lasagne sheets, the remaining purée, and the peas, then the remaining lasagne sheets.
  • Whisk the cottage cheese with the egg and a good grating of nutmeg. Pour over the lasagne, then press in the asparagus and scatter over the parmesan. Bake for 1 hr until golden and a knife easily slides through. Can be kept chilled for two days.

Nutrition Facts : Calories 461 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 15 grams sugar, Fiber 16 grams fiber, Protein 39 grams protein, Sodium 1 milligram of sodium

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA



Chicken Asparagus Hollandaise Lasagna image

This lasagna is outrageously delicious! If you prefer more sauce, use 3 packages of Knorr's hollandaise sauce mix. The basil and oregano may be adjusted to suit taste. This lasagna will really fill a 13x9 baking dish very high. I have even used canned sliced mushrooms (about 3-4 cans, very well drained), but I have to say that the fresh is much better. You will really love this dish!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 cups fresh sliced mushrooms
2 1/2 cups chopped onions
3 cups prepared knorr's hollandaise sauce (2 packages will be about 3 cups prepared)
8 -10 lasagna noodles, cooked to firm-tender, and drained
2 1/2 lbs cooked chicken or 2 1/2 lbs turkey breast, thinly sliced
salt and black pepper
1 teaspoon dried basil (or to taste)
1 teaspoon dried oregano (or to taste)
3 -4 cups shredded mozzarella cheese
1 -1 1/4 cup grated parmesan cheese
1 lb fresh asparagus, cooked until JUST firm-tender (do not overcook, as the asparagus will cook more in the oven)

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
  • Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
  • Place a layer of cooked lasagna noodles evenly over the sauce.
  • Cover the noodles with the chicken or turkey.
  • Sprinkle with salt and pepper.
  • Then top with HALF of the mushroom/onion mixture.
  • Then HALF of the remaining Hollandaise sauce.
  • Sprinkle with HALF of the basil and oregano.
  • Top the spices with HALF of the mozzarella and Parmesan cheeses.
  • Then top the cheeses with ALL of the asparagus.
  • Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
  • Bake uncovered for 35 minutes, or until bubbly.
  • Let stand about 10-15 (or more) minutes before slicing.

ASPARAGUS AND ONION LASAGNA (VERY DELICIOUS!)



Asparagus and Onion Lasagna (Very Delicious!) image

I received this recipe about two years ago from my sister-in-law. I was very skeptical because I hated onions and was not to fond of asparagus, but once I ate it I was in love. This is so simple but very delicious and simple to make. I hope you enjoy it! You can always substitute if you want and if you have any good recommendations let me know!

Provided by Shaynan21

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 8

Number Of Ingredients 7

1 bunch asparagus, cut into 2-inch pieces
1 white onion, chopped
1 pinch garlic salt, or to taste
3 tablespoons olive oil
1 (15 ounce) container ricotta cheese
1 (16 ounce) package egg roll wrappers, cut into quarters
1 (16 ounce) package shredded mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Combine asparagus and onion in a 9x13-inch baking dish; season with garlic salt. Pour olive oil over mixture and stir to coat.
  • Bake in the preheated oven until vegetables are tender, 15 to 20 minutes. Transfer vegetables to a plate and cover with aluminum foil or napkin.
  • Spread ricotta cheese over each egg roll wrapper; layer into the bottom of the baking dish. Sprinkle vegetable mixture over ricotta layer and top with a layer of mozzarella cheese. Repeat layering until vegetables are all used, ending with a layer of mozzarella cheese.
  • Bake in the oven until cheese is bubbling and melted, about 30 minutes.

Nutrition Facts : Calories 442.3 calories, Carbohydrate 40.2 g, Cholesterol 57.9 mg, Fat 19.2 g, Fiber 2.4 g, Protein 26.7 g, SaturatedFat 9.2 g, Sodium 781.1 mg, Sugar 2.4 g

ROASTED ASPARAGUS LASAGNA



Roasted Asparagus Lasagna image

My husband is a "meat and potatoes" kind of guy, so the first time I made this meatless recipe, he was not thrilled. Once he tried it, he was hooked. Now he asks me to prepare it often. -Cindy Macha, Richmond, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 14

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 tablespoons olive oil, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
Dash ground cloves
1-1/2 cups whole milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 lasagna noodles, cooked and drained
1-1/2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°., In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. , In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms., In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. , Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.

Nutrition Facts : Calories 216 calories, Fat 8g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 251mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

GOLDEN-CRUSTED CHICKEN-ASPARAGUS LASAGNA



Golden-Crusted Chicken-Asparagus Lasagna image

Lasagna lovers, here's a new one for you. It's creamy and delicious!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 8

Number Of Ingredients 14

9 uncooked lasagna noodles (9 ounces)
2 pounds asparagus, cut into 2-inch pieces
1 tablespoon olive or vegetable oil
1/2 teaspoon lemon pepper seasoning salt
3 tablespoons butter or margarine
1/4 cup Gold Medal™ all-purpose flour
1 3/4 cups Progresso™ chicken broth (from 32-ounce carton)
1/2 cup milk
2 teaspoons fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
2 cups diced cooked chicken
1/2 cup roasted red bell peppers, from 7-ounce jar, drained and chopped
3/4 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese (8 ounces)
1/2 cup whipping (heavy) cream

Steps:

  • Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. Cook and drain noodles as directed on package.
  • Heat 5 cups water to boiling in 3-quart saucepan. Add asparagus; heat to boiling. Boil 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.
  • Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in chicken, 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.
  • Spread about 1/2 cup of the chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, half of the asparagus and 1 cup of the mozzarella cheese. Repeat layers, starting with noodles. Top with remaining 3 noodles.
  • Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna. Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 425, Carbohydrate 27 g, Cholesterol 80 mg, Fat 1, Fiber 2 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 710 mg

LASAGNA WITH ASPARAGUS, LEEKS, AND MORELS



Lasagna with Asparagus, Leeks, and Morels image

Provided by Ivy Manning

Categories     Milk/Cream     Cheese     Dairy     Mushroom     Vegetable     Bake     Dinner     Asparagus     Leek     Spring     Family Reunion     Noodle     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4

Number Of Ingredients 13

2 tablespoons (1/4 stick) butter, divided
2 medium leeks (white and pale green parts only), halved lengthwise, thinly sliced (about 2 cups)
1 pound thick asparagus spears, trimmed, cut on diagonal into 1-inch pieces
4 ounces fresh morel mushrooms, rinsed, coarsely chopped, or 5 ounces fresh shiitake mushrooms, stemmed, coarsely chopped
2 teaspoons chopped fresh thyme
3 1/2 cups low-salt chicken broth
1 1/2 cups heavy whipping cream
1 bay leaf
2 tablespoons all purpose flour
3/4 teaspoon freshly grated nutmeg
Nonstick vegetable oil spray
1 9-ounce package no-cook lasagna noodles (12 noodles)
1 1/4 cups (about) finely grated Parmesan cheese, divided

Steps:

  • Melt 1 tablespoon butter in heavy large skillet over medium heat. Add leeks; cook until wilted, stirring often, about 4 minutes. Transfer to medium bowl. Melt remaining 1 tablespoon butter in same skillet. Add asparagus, mushrooms, and thyme. Sprinkle with salt and pepper; sauté until asparagus is crisp-tender, stirring often, about 4 minutes. Add to bowl with leeks and toss to distribute evenly. Add broth, cream, and bay leaf to same skillet and boil over high heat until slightly thickened, about 6 minutes. Sprinkle flour over and whisk to blend. Boil until sauce thickens, about 1 minute, whisking until smooth. Remove from heat. Stir in nutmeg; discard bay leaf. Season to taste with salt and pepper. DO AHEAD: Vegetables and sauce can be made 2 hours ahead. Let stand at room temperature.
  • Preheat oven to 350°F. Coat four 2-cup shallow oval or round baking dishes with nonstick spray. Break off corners of noodles to fit flatly into dishes. Spoon 1/4 cup sauce into each dish. Place 1 noodle atop sauce. Scatter 1/4 cup vegetable mixture over, spreading in even layer. Drizzle 2 tablespoons sauce over. Sprinkle rounded tablespoonful cheese over each. Repeat layering 2 more times with noodles, vegetables, sauce, and cheese. Drizzle remaining sauce over lasagnas.
  • Cover each dish tightly with foil. Place on rimmed baking sheet and bake until noodles are tender, about 40 minutes. Uncover and bake until sauce is bubbling and cheese begins to brown, about 6 minutes. Let stand at room temperature 5 minutes before serving.

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Remove the cooked asparagus using tongs and drop into a bowl of ice water. Once cold, drain well and untie. 3. Return the water to the boil and add the lasagna noodles. Cook until al …
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HAM AND ASPARAGUS LASAGNA RECIPE - PILLSBURY.COM
2005-08-01 Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large …
From pillsbury.com


ASPARAGUS LASAGNA RECIPE: HOW TO MAKE IT | TASTE OF HOME
I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 …
From stage.tasteofhome.com


BEST CHEESY ASPARAGUS CHICKEN LASAGNA WITH SALAD RECIPES
2009-11-09 A recipe for making the best Cheesy Asparagus Chicken Lasagna with Salad. ADVERTISEMENT. IN PARTNERSHIP WITH. pasta. Cheesy Asparagus Chicken Lasagna …
From foodnetwork.ca


ASPARAGUS AND CHICKEN LASAGNA | CANADIAN LIVING
2010-12-15 In saucepan, heat oil over medium heat; cook garlic, thyme and lemon rind for 30 seconds. Stir in condensed soup, milk, asparagus and chicken; cook until asparagus is …
From canadianliving.com


ASPARAGUS AND RICOTTA LASAGNE RECIPE | DELICIOUS. MAGAZINE
Finely slice the garlic cloves, then gently fry for 30 seconds. Add a splash of dry white wine and bubble for a minute, then stir in the ricotta and whipping cream. Season. Meanwhile bring a …
From deliciousmagazine.co.uk


GARLIC CREAM BUCATINI WITH PEAS AND ASPARAGUS - DELALLO
Add asparagus and cook for 5 minutes, until soft and bright green. (You’ll simmer the asparagus a bit longer in the sauce, so it’s okay if it’s still a little firm.) Add garlic and sauté for 1-2 …
From delallo.com


10 FANTASTIC ASPARAGUS RECIPES | FEATURES | JAMIE OLIVER
2019-06-14 Asparagus linguine. This quick and easy pasta recipe comes straight from the nonnas of Italy. By frying the asparagus first, then adding a little liquid to the pan and reducing …
From jamieoliver.com


ASPARAGUS! #ASPARAGUS #FYP #LITTLECHEF #COOKING #EASY #RECIPE …
TikTok video from AbbyintheGalley (@abbyinthegalley): "ASPARAGUS! #asparagus #fyp #littlechef #cooking #easy #recipe #yum #tiktokfood #fypシ". Gooey. Jun 2, 2022 - 1.1K Likes, …
From pinterest.com.au


ASPARAGUS LASAGNE - FOOD NETWORK UK | TV CHANNEL | EASY RECIPES, …
Add 1 tbsp olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, …
From foodnetwork.co.uk


METRO FOODS IGA ZZZ CLOSED FEB 2019 - RECIPES - VEGETABLES-PEAS …
Artichokes to Asparagus; Beans to Brussels; Cabbage to Cauliflower; Corn to Eggplant; Mushroom to Onions ; Pasta; Peas to Peppers; Potatoes to Spinach; Roasted; Squash to …
From metrofoods.iga.com


EASY GRILLED ASPARAGUS RECIPE L A FARMGIRL'S DABBLES
5 hours ago Preheat grill to high heat, between 400° and 450°. Scrub grill grates clean. Snap off tough ends of the asparagus (bend the asparagus sharply at the base and it will snap at just …
From afarmgirlsdabbles.com


ASPARAGUS LASAGNA | CANADIAN LIVING
2005-07-14 Cut stalks into 1-inch (2.5 cm) pieces. In large pot of boiling water, cook asparagus for 3 minutes. Drain and refresh under cold water. Drain again. Remove 1-1/2 cups (375 mL) …
From canadianliving.com


ROSIEJO MEALS - GLUTEN FREE GRASS FED BEEF LASAGNA WITH ASPARAGUS
Find calories, carbs, and nutritional contents for Rosiejo Meals - Gluten Free Grass Fed Beef Lasagna With Asparagus and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. …
From sync.myfitnesspal.com


BEST ASPARAGUS LASAGNA RECIPES | FOOD NETWORK CANADA
2012-03-22 A recipe for making the best Asparagus Lasagna. ADVERTISEMENT. IN PARTNERSHIP WITH. pasta. Asparagus Lasagna. by Elizabeth Baird. March 22, 2012. 3.0 …
From foodnetwork.ca


ONE-POT GREEK ROAST CHICKEN WITH POTATOES & ASPARAGUS - TASTE …
Jan 14, 2020 - This One-Pot Greek Roast Chicken with Potatoes & Asparagus is a delicious and easy meal that also happens to be Whole30 and paleo diet compliant! Jan 14, 2020 - This One …
From pinterest.ca


CHICKEN AND ASPARAGUS LASAGNA | METRO
Remove from heat. In a 9" x 13" (23 cm x 33 cm) ovenproof dish, spread one fourth of the béchamel, cover with 4 lasagna noodles, part of the browned chicken, asparagus and …
From metro.ca


9 FOOD RECIPE IDEAS | FOOD, COOKING RECIPES, RECIPES
Apr 20, 2021 - Explore Cheryl Mowat's board "Food recipe " on Pinterest. See more ideas about food, cooking recipes, recipes.
From pinterest.ca


KETO RECIPES - ASPARAGUS STUFFED CHICKEN BREAST WILL... | FACEBOOK
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From facebook.com


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