I love asparagus. Now a days you can get most fruits and veg year round. But it used to be that the window for asparagus was a small one and you could only get it in spring/early summer. While it’s now readily available all the time, nothing compares to fresh seasonal asparagus. It’s so sweet and tender you can eat it raw, and is great as a nice shaved salad. This lasagna is a wonderful way to celebrate that scrumptious springtime vegetable.
What makes this lasagna even better is the addition of mushrooms. If you’ve been reading my other posts, you likely know I have a deep love for mushrooms. Nothing compares to that awesome addition of umami flavor to most dishes. And roasting the asparagus and mushrooms gives them both an even greater depth of flavor. I love roasting vegetables!
Another great aspect of this lasagne is that it doesn’t use a red sauce. Instead it has a yummy bechamel bringing all the flavors together. It’s only through making this that I learned not all lasagne is made with red sauce, and bechamel actually has it’s origins in Tuscany, not France. Who knew?
Finally, this lasagne is a great dish to make if you’re entertaining vegetarians. It’s a hearty meal that will make everyone happy – vegetarians and carnivores alike. Serve it with some warm garlic bread and you’ve got a fantastic meal. Mange!
Roasted Asparagus and Mushroom Lasagna
- 2 lbs asparagus, cut into 1 inch pieces
- 1 8 oz. package of mushrooms, sliced
- Olive oil
- 4 Tbs. butter
- 6 Tbs. flour
- 1/2 tsp. salt
- 1/4 tsp white pepper
- 1/4 tsp. nutmeg
- 3 C. milk
- 1 tsp. garlic powder
- 12 lasagna noodles, cooked and drained
- 3/4 C. grated Parmesan cheese
- 2 C. shredded part-skim mozzarella cheese
- Cook lasagna noodles and drain. Put the noodles in a bowl and cover with aluminum foil to keep them warm.
- Preheat oven to 450 degrees.
- Place the mushrooms and asparagus in a shallow roasting pan. Drizzle with olive oil and sprinkle with salt.
- Roast in the oven for approximately 10 minutes until the vegetables become soft and lightly browned.
- Remove the vegetables from the oven and set aside to cool. Turn the oven down to 350 degrees.
- In a large saucepan melt the butter. Add the flour, salt, pepper, nutmeg, and garlic powder. Using a whisk, stir the ingredients until incorporated and becomes a smooth, thick paste.
- Slowly add the milk, making sure to incorporate the ingredients well, and whisk out any lumps. Bring the milk mixture to a boil and cook for 2 minutes, whisking constantly, until the mixture thickens to the consistency of a thick gravy.
- Evenly coat a 9×13 baking dish with cooking spray. Layer four of the noodles in the bottom of the dish. Next layer 1/3 of the vegetables, then 1/3 of the white sauce, and top with 1/3 of the Parmesan and mozzarella cheese. Repeat the layers in the same order two more times.
- Cover the dish with aluminum foil, and bake in the preheated oven for 35 minutes. Remove the foil and bake for another 15 minutes, or until the cheese is fully melted and begins to brown.
- Let the lasagna cool for approximately 15 minutes before serving.