Vegetarian
Comment 1

Asparagus & Zucchini-Pesto Lasagna

  • 1/3 cup Bob’s Red Mill gluten free all purpose flour
  • 3 1/2 cups soy milk, divided
  • 6 Tbs. pesto*, or more to taste
  • 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
  • 1 tsp. salt
  • 1/4 tsp. ground white pepper
  • 2 tsp. olive oil
  • 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
  • 1 julienned zucchini
  • 1 clove garlic, minced (about 1 tsp.)
  • 16 whole wheat lasagna noodles (9 oz.)
  • 2 cups shredded Fontina cheese (8 oz.), divided

DIRECTIONS

  1. Preheat oven to 350F. Whisk flour and 1/2 cup soy milk in saucepan until smooth. Gradually whisk in remaining soy milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
  2. Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and the julienned zucchini and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
  3. Coat 13×9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
  4. Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
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1 Comment

  1. Ryan says

    I love asparagus but never thought of it with lasagna. How did it taste?

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