Don't miss another issue…      Subscribe

Asparagus Basil-Pesto Lasagna

Asparagus Basil-Pesto Lasagna Asparagus Basil-Pesto Lasagna Asparagus Basil-Pesto Lasagna

This is the best lassagna I have ever tried, basil-pesto definitely gave the whole lasagna tons of tasty flavor, also used low-fat milk and cheese, reduced the amount of fat, but the sauce was still creamy, asparagus was tender-crispy between the layered creamy stuffed noodles.













Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb


cup all-purpose flour
3 ½ cups milk, low-fat
7 tablespoons basil pesto
or more or less to taste
2 tablespoons Parmesan cheese
plus more for garnish, optional
1 teaspoon salt
or to taste
¼ teaspoon black pepper
freshly ground, or to taste
2 ½ teaspoons olive oil
1 ¼ pounds asparagus
tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces
1 teaspoon garlic
minced, or more or less to taste
16 each lasagna noodles
no-cook, 9 ounces
2 cups mozzarella cheese
low-fat, shredded or Fontina, divided, 8 ounces


Preheat oven to 350℉ (180℃).

Whisk flour and ½ cup milk in saucepan until smooth.

Gradually whisk in remaining 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.

Warm oil in large nonstick skillet over medium-high heat.

Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender.

Add garlic, cook and stir for 1 minute, then season with salt and pepper to taste. Remove from heat.

Coat 13x9-inch baking dish with cooking spray.

Place layer of noodles in dish, overlapping slightly.

Layer with half of cooked asparagus, ¾ cup mozzarella cheese and half of sauce.

Arrange another layer of pasta, remaining sauce, remaining cooked asparagus and ¾ cup mozzarella cheese in baking dish.

Top with layer of noodles, then with reserved 1 cup of white sauce.

Arrange reserved asparagus tips over top and sprinkle with remaining mozzarella.

Bake, uncovered, 38 to 40 minutes, or until golden on top and edges begin to become brown.

Let stand for 10 minutes.

Serve with extra grated Parmesan cheese(optional).


* not incl. in nutrient facts

Add review




Nutrition Facts

Serving Size 149g (5.3 oz)
Amount per Serving
Calories 7927% of calories from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 290mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 10g
Vitamin A 12% Vitamin C 5%
Calcium 13% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news


Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335


Live Feed