Ingredients for Asparagus Pesto Lasagna
- 1 (10 ounce) package lasagna noodles
- 1/4 cup all-purpose flour
- 2 cups low-fat milk
- 1 cup pesto
- 1/2 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 1 1/2 pounds asparagus spears, trimmed and cut into 1-inch pieces
- 2 cloves garlic, minced
- 1 1/2 cups shredded Fontina cheese
- Cooking spray
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How to Make Asparagus Pesto Lasagna
- Preheat oven to 350°F (175°C).
- In a medium saucepan, whisk together 1/4 cup flour and 1/2 cup milk until smooth.
- Gradually whisk in the remaining 1 1/2 cups milk.
- Bring to a boil over medium heat, whisking constantly. Boil for 1 minute, or until thickened. Remove from heat.
- Stir in 1 cup pesto, 1/2 cup Parmesan cheese, salt, and pepper.
- Set aside 1 cup of the white sauce.
- Heat olive oil in a non-stick skillet over medium-high heat.
- Add chopped asparagus and cook, stirring frequently, for 5 minutes, or until tender-crisp.
- Add minced garlic to the skillet and cook, stirring, for 1 minute.
- Season with salt and pepper to taste. Remove from heat.
- Lightly grease a 13x9-inch baking dish with cooking spray.
- Layer 3-4 lasagna noodles in the dish, slightly overlapping.
- Spread half of the cooked asparagus over the noodles.
- Top with 3/4 cup fontina cheese and half of the pesto white sauce.
- Repeat layers: noodles, remaining asparagus, 3/4 cup fontina cheese.
- Top with remaining noodles and the reserved 1 cup of white sauce.
- Arrange some reserved asparagus spears on top for garnish.
- Bake uncovered for 35-40 minutes, or until golden brown and bubbly.
- Let stand for 10 minutes before serving. Garnish with extra grated Parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
20g
Fat
4g
Carbs
3g
