This weekend I picked up some lovely asparagus at the farmers’ market to make this lasagna recipe I cut out of a magazine a long, long time ago. The lady who wrote it said that her “meat and potatoes” husband was hooked on it, so I was hoping mine would feel the same way.

When Ravi asked what I was making for dinner, my answer wasn’t exactly met with unbridled enthusiasm. Thankfully though he’s a good sport and keeps an open mind with my Meatless Monday experiments. 

Success! Rich and creamy, we both couldn’t help reaching for second helpings and look forward to having leftovers this week~

Roasted Asparagus Lasagna

Serves 12. Adapted from Taste of Home.


2 lbs of fresh asparagus, trimmed and cut into 1" pieces
2 cups sliced fresh mushrooms
1 cup shredded carrots
2 Tbsp olive oil, divided
2 Tbsp butter
3 Tbsp all-purpose flour
1/4 tsp salt
1/8 tsp white pepper
Dash of ground cloves
1 1/2 cups milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 whole wheat lasagna noodles, cooked and drained
1 -1/2 cups (6 oz) shredded mozzarella cheese
1 -1/2 cups grated Parmesan cheese
Salt and pepper to taste


Place asparagus, mushrooms and carrots in a shallow roasting pan. Drizzle with 1 Tbsp oil, toss to coat. (I actually use my oil mister instead of measuring and tossing). Bake at 45o degrees for 10 minutes or until vegetables are browned; set aside. Reduce heat to 35o degrees.
In a large saucepan, melt butter. Stir in the flour, salt, pepper and ground cloves until smooth. Gradually stir in the milk. Bring to a boil; cook and stir for 2 minutes until thickened. Set aside. In a large skillet, saute onion and garlic in remaining oil until tender. Remove from heat; add roasted asparagus, mushrooms and carrots. Salt and pepper to taste.
In a greased 13 x 9 x 2 baking dish, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese. Repeat layers twice.
Cover and bake at 350 degrees for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.


Photo Credit: Asparagus by Esteban Cavrico 

4 Responses to “Meatless Monday: Roasted Asparagus Lasagna”

  1. 1

    Sarah — May 17, 2010 @ 7:50 pm

    I'm always a fan of different types of lasagna, but I've never seen one so devoted to asparagus! Such a perfect spring edition. Great blog! xxSAS

  2. 2

    Lesley — May 18, 2010 @ 8:44 pm

    Oh, yum. I bet this would be good with roasted broccoli, too!

  3. 3

    cara @ CGC — May 19, 2010 @ 2:46 am

    Yum ~ this sounds scrumptious. I have a question about your olive oil mister, as the one I have does not seem to keep a good spray for more than a couple uses without clogging. Any tips?

  4. 4

    Jessica — May 19, 2010 @ 6:20 pm

    This looks heavenly Beth! I can not wait to give it a try!

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