Asparagus Lasagna Recipe

Wonderful, imaginative recipe. A few minor tweaks, however, improved it. Used butter in place of margarine for flavor, then sauteed the garlic a little longer, until golden. Since some other reviewers thought the sauce too bland, I made a simple change which helped a lot in the flavor department. I used only half the milk, and replaced the other half with concentrated chicken stock and a couple of tablespoons of dry white wine. Simmered the sauce until the vapors from the wine ceased to tingle the nose, in order to be sure all the alcohol was burned off. When sauce was finished, I stirred in some freshly grated Asiago and Parmesan. Used fresh, peeled asparagus, lightly pre-cooked by boiling 2 minutes then shocking, cut into bite-sized pieces. Layered with a mixture of cheeses, including Jarlsberg, Parmesan and Gruyere in addition to some mozzarella. The type of cheese isn't so much of consequence as getting in some more flavorful types - mozzarella used alone doesn't have a high degree of discernible taste. You could combine it with Swiss, Gouda, Laughing Cow, Monterey Jack, or Brie, as well, or anything else that happened to be in your fridge. So spread your wings and try some combinations. Sumptuous!!! It received rave reviews. Be sure to allow sufficient time for all the various steps. This isn't a quick, easy recipe, but can be assembled up to 3 days before, then finished in the microwave when you want it. Some preparation at your convenience yields stellar results later

This is so adaptable to almost any vegetable. I used fresh peas and grated carrots. I think I will use zucchini next time. I also added Gruyere and a Parmesan/Romano blend to the mozzarella. Instead of ham, I used smoked Turkey Kielbasa because I had that on hand. Also baked at 350 for about 45 mins w/ foil on top and another 15 with it off to brown. The husband raved and said it's a keeper!

This turned our really good. My hubby and kids really like it too. I’m always looking for ways to eat asparagus as I buy it all the time on sale. I did use two bunches of fresh asparagus sautéed in butter. I did add some Italian seasonings to the sauce along with a little chicken graduals. I also added some Italian cheese to the layers along w/ the motz. Cheese. I layered w/ no-boil noodles in a 9x13 and baked at 350 for 25 mins. I will for sure make this again.

Added Ricotta to the roux to thicken it up and make it more lasagna like. Added a dash of Cayenne and later topped w/ a dash of paprika, topping the casserole off under the broiler after warming it up in the oven first. I think it needs something to keep it from being bland and my suggestions are just that.

This was so delicious! I did make changes...both for our preferences and based on what I had on hand. I used no-cook lasagna noodles, as that's what I had in the pantry. Instead of canned asparagus, I used fresh that I just boiled for a couple minutes. No ham for us, as hubby doesn't care for it. So, to make up for lack of ham, I added a coarsely chopped onion. I simply sauteed the onion with the butter and garlic. Used skim milk and a combination of mozzarella and an Italian cheese mix. I baked in the oven covered with foil for 30 mins at 350 and then 15 mins uncovered at 375. Served with garlic bread and salads. Wonderful- hubby loved it. Thanks for sharing!

My husband and I loved this lasagna! I made a few changes. I used fresh asparagus which I cooked a little before cutting up. I also used a pound of ricotta cheese, to which I mixed in 1 beaten egg, some fresh parsley, about 3 tablespoons of grated pecorino romano cheese, and about 1/2 cup of shredded asiago cheese. I layered on the ricotta mixture first, then the ham, asparagus, sauce, and cheese as the recipe specified. I substituted asiago cheese for the mozzarella between layers, and since I mixed cheese into the ricotta, I only sprinkled a little on top of the layers. I ended up with ony two layers and sprinkled shredded mozzarella cheese on top (about 1/3 cup). Then I baked it in the oven for about 35 minutes at 400 degrees (because I was in a hurry!). I never thought it would be so delicious and can't wait to make it again!

I chose to blanch fresh asparagus, add Vidalia onions to the garlic saute, use half Better Than Bouillon stock in place of half the milk and use Silk original for the other half. I also used fresh herbs in the white sauce and for flour 1 Tbsp whole grain, 1 Tbsp chick pea flour. Lastly I added some cheese into the sauce at the very end then ground some fresh pepper into it. When layering I put all the asparagus in the middle and under the top layer of cheese I sprinkled green onions and tomato. I omitted the ham to make this vegetarian and mixed cheddar cheese in with the mozzarella.

Although we enjoyed this recipe, it definitely needs some work, for our taste. I followed the recipe with a few exceptions. I increased the amount of garlic, as I thought the sauce rather bland and we like garlic. I also added white pepper and a dash of nutmeg to the sauce. Instead of canned asparagus I used a bunch of fresh, blanched in boiling water for 2 minutes, then shocked in ice water and patted dry. Definitely use pencil thin asparagus, not medium or thick. I baked the dish at 350*F for 30 minutes, let rest for 10 minutes. I think this would make a good brunch offering or a lite summer meal with a crisp green salad. I will probably make the recipe again, but it does need some work, for our taste, as it is rather bland. Thank you for the recipe!

The first time I made this recipe, I tried it as a lasagna and I didn't have much luck. It tasted great but it didn't seem to have enough substance to hold it together - it may have been better with a ricotta layer as others have tried. The next time I had leftover ham I tried it again, with the following changes (based on some suggestions from previous reviewers): I made the roux as directed, but I did increase the quantities a bit and use white wine for some of the liquid - then I stirred in the grated cheese as you would when making a cheese sauce. Tossed it with cooked shell pasta, chopped steamed asparagus and diced ham - put in a casserole dish, topped with some grated mozzarella and parm and baked until bubbly. It was dee-lish! Thanks for a great idea!

This was a wonderfully different take on lasagna! I added a more traditional cheese layer (3 eggs, 2.5 cups ricotta, 2 cups cottage, 1 cup parmesan)and topped it with the mozzarella and it was wonderful! Also, I used fresh asparagus and the flavors were great. I think next time I might add more and maybe some more garlic and salt to the sauce. A note for the asaparagus, make sure to pat/squeeze out as much water from it as possible to reduce watering down your dish. Overall, GREAT recipe!!

I will give anything 5 stars that gets my two picky preschoolers to try it and eat it. My husband detest thyme so I knew I would have to be creative with spice. I usually measure carefully but this dish brought out the Rachel Ray in me and I was "eyeballing and dashing" everything. I used Italian seasoning,black pepper, and paprika. I doubled the sauce and added about a 1/4 of ricotta cheese to the mixture. I found this helped to smooth it out as well as compliment the lasagna dish. I had no cheddar I used monteray Jack slices,and shredded mozzarella ( I like a lot of Cheese) and topped it off with sargento's sun dried tomato, basil cheese blend. This added extra flavor.

I have a lot of fresh asparagus in May and June, so I'm always looking for different ways to use it. This recipe is one of my favorites!

It’s one of those recipes that makes you look good without trying.

sorry but mine was not very good,it taste good but I feel that it should be better describe in all step.

I used fresh blanched asparagus because I don't care for the texture of canned, but otherwise made no changes. This was just okay.

I made this recipe as written with the exceptions that I used frozen asparagus instead of canned and butter instead of margarine. I thought the recipe was easy to make and had a lot of flavor. My wife and I enjoyed the dish and I will definitely make this again.

Decent, but not something I would make again. Needs some more flavor and sauce.

I liked this recipe using butter and fresh asparagus blanched.

I thought this was a great dish. I made it just like the recipe only I cooked fresh asparagus. I also used butter and skim milk. It was very good. Thanks.

I really liked this recipe. A good lasagna for two, but you'd have a hard time feeding more than three people with this. 5 noodles is an awkward number as well.