Asparagus Lasagne Recipes

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.

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.

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.

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.

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.

Steps:

• Bring a large pot of water to a rolling boil, salt generously and add the asparagus. Meanwhile, fill a bowl with cold water. Boil thin stalks for three minutes, thicker stalks for four to six minutes until tender. Using tongs, remove the asparagus from the pot and transfer to the bowl of cold water. Drain and cut on the diagonal into 3/4-inch lengths.
• Add the lasagna noodles to the boiling water, and boil until cooked al dente -- firm to the bite. Meanwhile, place the ricotta in a large pasta bowl, and stir in the garlic. When the noodles are done, remove 1/2 cup of the pasta water, and add to the bowl with the ricotta. Mix together well, and add the asparagus, fresh herbs and Parmesan or pecorino to the bowl. Drain the lasagna, and toss with the ricotta mixture. Serve at once.

Steps:

• Preheat oven to 500 degrees. Cut the tips off each asparagus spear and reserve them. Cut the stalks of asparagus into 1/2" lengths. Marinate the stalks in a plastic bag with the garlic and 3 tablespoons oil in fridge for at least 3 hrs. In a shallow roasting pan, add the stalks and salt to taste and roast them in a shallow baking pan until crisp-tender. About 5-10 minutes. Remove and lower temp to 400 degrees. In a saucepan melt the butter, add the flour and cook the roux over moderate low heat stirring for 3 minutes. Add 1 1/2 cups of the broth and water in a stream, whisking, simmer the mixture for 5 minutes and and whisk in the goat cheese, zest and salt to taste, whisking until the sauce is smooth. Arrange pasta in 13" x 9" buttered glass pan and spread with 1/4 of the sauce. Top the sauce with 1/4 of the roasted asparagus and sprinkle with 1/3 cup of the Parmesan. Repeat and end with a layer of pasta. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips on the pasta, spoon the cream on top and spread evenly with the back of a spoon. Sprinkle the remaining 1/3 cup Parmesan on top. Add the remaining 1 cup of broth to casserole dish. Bake the lasagna covered for 20 minutes and uncovered for 10 minutes or until it is golden and bubbling. Let stand at least 10 minutes before serving.

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.

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.

Steps:

• Cut tips off asparagus and set aside.
• Preheat oven to 500°F.
• Arrange asparagus stalks on two baking sheets.
• Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
• Bake at 500°F 5-10 minutes or until tender crisp.
• Cut roasted asparagus into 1-inch pieces and set aside.
• Reduce oven to 400°F.
• Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
• Gradually add chicken stock and Water whisking continually for 5 minutes.
• Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
• Whisk until smooth.
• In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
• Spread noodles with cheese sauce.
• Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
• Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
• In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
• Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
• Sprinkle with remaining 1/4 cup of parmesan.
• Bake at 400° 25 - 30 minutes or until golden.
• Let stand 10 minutes before serving.