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.
or more or less to taste
plus more for garnish, optional
or to taste
freshly ground, or to taste
tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces
minced, or more or less to taste
no-cook, 9 ounces
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).