How To make Asparagus Lasagne
2 Tbsp. (1/4 stick) butter
1 Med. onion
finely chopped
2 garlic cloves :
minced
3 Tbsp. all purpose flour
2 C. low fat milk
1/2 Tsp. grated lemon peel
1/4 Tsp. ground nutmeg
3/4 Lb. asparagus
1 1/2 c. ricotta cheese
6-9 lasagne noodles
1 1/3 c. shredded Swiss cheese (about 5 oz.)
1 c. diced Canadian bacon (about 5 1/2 oz.)
1/2 c. canned tomato sauce
Freshly grated Parmesan cheese
Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350 degrees. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings.
How To make Asparagus Lasagne's Videos
Lasagne with Pesto, asparagus & peas
Greens, always more greens! Celebrate the variety of flavors of vegetarian cuisine with a delicious lasagne made with pesto, asparagus and peas.
All the ingredients needed to prepare Lasagne with Pesto, asparagus & peas for 4 servings:
- 10 Lasagne Barilla
- 100 gr Pesto Genovese
- 100 gr fresh peas
- 200 gr asparagus
- 20 gr extra virgin olive oil
- 60 gr Parmesan
Béchamel:
- 1 lt milk
- 50 gr butter
- 50 gr flour
- Salt and nut-meg
Vegetarian Lasagne
Veggie Lasagne so everyone around the table can enjoy the meal. Here's how to create them, step by step.
Main ingredients:
- Lasagne Barilla
- Carrots
- Mushrooms
- Red pepper
- Asparagus
- Zucchini
- Parmigiano cheese
- Bèchamel
Cheesy Asparagus Lasagna
Recipe:
Vegetable Lasagne with Asparagus - Cooking with Marco #15
Enjoy!
How to Make Roasted Asparagus | The Stay At Home Chef
How to Make Roasted Asparagus | The Stay At Home Chef
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Roasted Asparagus is one of the simplest, most delicious ways to easily cook asparagus in the oven. It requires minimal effort and the result is amazing!
How long does asparagus last in the fridge?
Asparagus stays good in the fridge for approximately 5 to 7 days when stored upright in water. If you intend to eat your asparagus within 48 hours of purchasing, it should stay good in the crisper drawer for that time.
How do you tell if asparagus is good?
Asparagus should have a bright green color. The tips should be colorful and look healthy. The spears should all be stiff and hold their shape. There should not be any unpleasant slimy texture. Asparagus is often sold standing upright in water. This is because it stays more fresh when stored this way.
INGREDIENTS
1 pound fresh asparagus
2 tablespoons extra virgin olive oil
1/2 to 1 teaspoon salt
1/2 teaspoon black pepper
INSTRUCTIONS
1. Preheat oven to 400 degrees.
2. Trim ends from asparagus by snapping off the ends, or cutting with a knife.
3. Lay trimmed asparagus out on an ungreased baking sheet. Drizzle lightly with olive oil.
4. Season generously with salt and pepper.
5. Roast in the oven for about 10 minutes, until tender crisp
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Asparagus Tomato Salad & Prosciutto Cantaloupe Bundles paired with Lasagna
With a Stouffer's Lasagna cooking in the oven, there is still plenty of time to craft some simple, well-balanced sides like this warm asparagus tomato salad with sweet and savory prosciutto cantaloupe bundles.
For more recipes that help Balance Your Plate, visit stouffers.com/simple-tips/.
Asparagus Tomato Salad // Prosciutto Cantaloupe Bundles paired with Lasagna.
ASPARAGUS SALAD:
2 tablespoons olive oil
1 large bunch thin asparagus (about 1 1/4 pounds), cut on the bias into 1 ½ inch pieces
1 clove garlic, minced
1 cup grape tomatoes, halved
2 tablespoons lemon juice
Salt and pepper, to taste
STEPS
Heat oil in a large skillet over medium high heat.
Once hot, add the asparagus and sauté until tender, about 3-4 minutes.
Add the cherry tomatoes and lemon juice and stir until the tomatoes look soft and juicy, another 1-2 minutes.
Season with a pinch of salt and pepper.
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PROSCIUTTO BUNDLES:
16 slices thin prosciutto
1 cup baby arugula
16 wedges fresh cantaloupe
STEPS:
Lay the prosciutto on your work surface.
Lay a small handful of the baby arugula in the center of each slice then top with a wedge of cantaloupe.
Wrap up the melon with the prosciutto. Repeat with remaining melon.
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