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 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.

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.

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:

• 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:

• 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:

• 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:

• 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.

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.