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.
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.