Asparagus Lasagna

Asparagus Lasagna
Cook Time
1h 10 min
8 servings

With asparagus as the star, lasagna goes from a fall fall-back to a vibrant spring staple.



lb(s) asparagus
cup butter
cup all purpose flour
cup milk
oz creamy goat cheese, (chevre)
tsp grated lemon, rind
Tbsp lemon, juice
1 ½
tsp salt
tsp pepper
lasagna noodles
cup mozzarella cheese, shredded
cup parmesan cheese, freshly, grated


Step 1

Preheat oven to 375 degrees F (190 degrees C).

Step 2

Trim asparagus.

Step 3

Cut stalks into 1-inch (2.5 cm) pieces.

Step 4

In large pot of boiling water, cook asparagus for 3 minutes.

Step 5

Drain and refresh under cold water.

Step 6

Drain again.

Step 7

Remove 1 1/2 cups (375 mL) asparagus tips. Set aside.

Step 8

In saucepan, melt butter over medium heat.

Step 9

Whisk in flour and cook, whisking, for 1 minute.

Step 10

Gradually whisk in milk.

Step 11

Bring to boil.

Step 12

Reduce heat to medium-low.

Step 13

Cook, stirring, for 10 minutes or until thickened.

Step 14

Remove from heat.

Step 15

Stir in goat cheese, lemon rind and juice, salt, pepper and nutmeg until cheese has melted.

Step 16

Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender.

Step 17

Drain and cool in cold water.

Step 18

Remove and arrange in single layer on damp tea towel.

Step 19

Arrange 3 noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish.

Step 20

Spread with 1 cup (250 mL) of the sauce, then one-quarter of the mozzarella. Repeat layers 3 more times.

Step 21

Top with final layer of noodles and sauce.

Step 22

Sprinkle Parmesan over top.

Step 23

Bake in oven for 35 to 40 minutes or until light golden and bubbly.

Step 24

Sprinkle reserved asparagus tips over top.

Step 25

Bake for 5 minutes or until asparagus is heated through.

Step 26

Let stand for 10 minutes before serving.

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