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Asparagus Lasagne

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Recipe

 

Yield

6 servings

Prep

30 min

Cook

45 min

Ready

75 min
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
2 tablespoons butter
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1 medium onions
finely chopped
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2 cloves cloves
minced
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3 tablespoons all-purpose flour
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2 cups milk, low-fat
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½ teaspoon lemon zest
grated
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¼ teaspoon nutmeg
ground
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¾ pound asparagus
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1 ½ cups ricotta cheese
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6 to 9 each lasagna noodles
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1 ⅓ cups swiss cheese
shredded
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1 cup bacon, canadian style
diced
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½ cup tomato sauce
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1 x Parmesan cheese
freshly grated
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Ingredients

Amount Measure Ingredient Features
3E+1 ml butter
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1 medium onions
finely chopped
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2 cloves cloves
minced
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45 ml all-purpose flour
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473 ml milk, low-fat
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2.5 ml lemon zest
grated
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1.3 ml nutmeg
ground
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340.2 g asparagus
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355 ml ricotta cheese
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lasagna noodles
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315 ml swiss cheese
shredded
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237 ml bacon, canadian style
diced
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118 ml tomato sauce
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1 x Parmesan cheese
freshly grated
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Directions

Melt butter in heavy medium saucepan over medium low heat.

Add onion and garlic and sauté onion until translucent, about 8 minutes.

Add flour and cook 2 minutes, stirring occasionally.

Gradually whisk in milk.

Simmer until mixture thickens, stirring constantly, about 2 Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8 inch square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1 inch pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread ½ of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with ½ cup white sauce. Top with ½ of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350℉ (180℃). Bake lasagne until heated through, about 20 minutes. Cool slightly before serving.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 241g (8.5 oz)
Amount per Serving
Calories 48832% from fat
 % Daily Value *
Total Fat 17g 27%
Saturated Fat 10g 51%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 235mg 10%
Total Carbohydrate 19g 19%
Dietary Fiber 4g 18%
Sugars g
Protein 49g
Vitamin A 22% Vitamin C 13%
Calcium 38% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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