ISO: lasagna recipes with asparagus

[gobluem82]

We're having a couple of other families over for dinner this weekend, and I thought I'd do a lasagna buffet. I'm making the Real Simple lasagna for the kids, and so I wanted something a little more sophisticated for the adults. Since asparagus is in season, I thought that might be a good addition, but I can't find any lasagna recipes including asparagus in any of my searches. Does anyone have any good recipes to share? Recipes with artichokes, mushrooms, etc. would also be appreciated!

[funnybone]

Here are some for you.

I found this in my files - it's from a Canadian Magazine - Chatalaine.


* Exported from MasterCook *

Springtime Aparagus-and-Smoked Turkey Lasagna

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 bunches asparagus -- about 1/2 lb each
1/2 lb Piece Cooked Smoked Turkey or Ham or Sliced Prosciutto
6 green onions
2 eggs
1 container Extra-smooth Ricotta Cheese (1 Lb) -- drained
1 jar meatless flavourful spaghetti sauce -- (about 3 cups)
12 oven-ready lasagna noodles
1 pkg shredded four-cheese blend -- (about 3 cups)


Preheat oven to 350°F. Add about 2 inches water to a medium-size saucepan and bring to a boil. Wash asparagus well, then trim or snap off tough ends. Cut into 1-inch pieces. You should have about 4 cups . Add to boiling water and cook for 2 minutes. Drain, then immediately rinse asparagus under cold water to stop the cooking. Drain well. Coarsely chop turkey or ham to make about 2 cups or cut prosciutto into 1-inch pieces. Thinly slice onions.

In a medium-size bowl, whisk eggs. Whisk in ricotta until blended. Stir in turkey and onions. Spread 1/2 cup sauce over bottom of a 9X13-inch baking dish. Top with 4 uncooked noodles, breaking to fit. There will be spaces between noodles. Do not overlap. Spread with half of ricotta mixture. Sprinkle with half of asparagus. Cover with one-third of sauce, then 1 cup shredded cheese. Add 4 noodles, ricotta mixture, then remaining asparagus. Repeat with half of remaining sauce and 1 cup shredded cheese. Finish with noodles, sauce, then cheese.

Place lasagna, uncovered, in centre of 350°F oven and bake until a knife inserted into centre feels warm, about 40 minutes. Remove. Let stand 10 minutes before serving. Store any leftovers in the refrigerator or freeze.

Nutrients per serving
34.3 g protein, 25 g fat, 48.7 g carbohydrates, 2.9 mg iron, 572 mg calcium, 854 mg sodium, 4.4 g fibre, 544 calories



Preparation time 20 minutes
Cooking time 2 minutes
Baking time 40 minutes
Standing time 10 minutes
Makes 8 servings



Source:
"www.chatalaine.ca"

NOTES : This easy-to-make lasagna won rave reviews from our Chatelaine staff and can be ready in a little more than an hour--quite a feat for lasagna. Of all the variations we tried, we like the one with the deli smoked turkey the best. This is also an excellent way to use ham left over from Easter.




There was one in Bon Appetit with mushrooms and artichokes.

Here it is. I have not made it, but the reviewers on the site enjoyed it.


ARTICHOKE AND MUSHROOM LASAGNA

Crusty Italian bread and a simple salad round out a delicious meatless meal. What to drink: A robust Italian Barbera.

Filling
2 tablespoons (1/4 stick) butter
1 pound mushrooms, sliced
3 garlic cloves, minced
2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped
1 cup dry vermouth

Béchamel sauce
4 1/2 tablespoons butter
4 1/2 tablespoons all purpose flour
4 1/2 cups whole milk
2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)
Ground nutmeg

1 9-ounce package oven-ready (no-boil) lasagna noodles
1 pound whole-milk mozzarella cheese, thinly sliced

For filling:
Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; sauté until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.

For béchamel sauce:
Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.

Spread 2/3 cup béchamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup béchamel sauce over. Top béchamel with 1/4 of mozzarella.

Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining béchamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)

Preheat oven to 350°F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450°F. Bake lasagna until golden on top, about 10 minutes longer.

Makes 8 servings.


Bon Appétit
February 2002



Oh, I found this one on www.allrecipes.com

Asparagus Lasagna

This dish has a nice flavor and is fairly easy to make.
Ham, asparagus spears, mozzarella and a wonderful garlic
and thyme white sauce make this lasagna different than any
you have ever tasted.

Prep Time: approx. 20 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 30 Minutes.

Makes 4 servings.
Printed from Allrecipes, Submitted by Wendy Hansen
-------------------------------------------------------------------------
5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese


Directions
1 Bring a large pot of lightly salted water to a boil.
Cook lasagna noodles in boiling water for 8 to 10 minutes,
or until al dente. Drain, and cut noodles in half.

2 Melt margarine in a skillet over medium heat. Saute
garlic just until fragrant. Stir in the flour until no lumps
remain. Gradually mix in milk, and season with thyme. Simmer
sauce gently until thick. Remove from heat.

3 Grease a 9x9 inch glass baking dish. Layer noodles,
sauce, asparagus, ham, and mozzarella cheese in three layers,
each starting with noodles, and ending with shredded cheese
on the top.

4 Cover the dish, and cook in the microwave on HIGH for 9
to 10 minutes, or until cheese is melted and bubbly. Time
may vary depending on the oven used. Let stand for 5 to 10
minutes before serving.

[gobluem82]

Funnybone, these look fantastic! I have some leftover ham from Easter in the freezer, so I can use it up as well. THANKS!!

[funnybone]

You're welcome. Even if you don't follow the recipes exactly, it gives you an idea of the the other flavors that they put with it.

[lorilei]

Here are a couple more ideas... just in case you needed even MORE inspiration :)

ROASTED VEGETABLE LASAGNA WITH FONTINA

(6 servings)

About 2 pounds medium- or thick-stemmed asparagus, ends trimmed, stalks
peeled and cut in half (or equivalent amount of another vegetable, see
above)
2 large sweet onions, such as Vidalia or Walla Walla, thinly sliced
3 tablespoons unsalted butter, cut into pieces
3 tablespoons olive oil, plus additional for the baking dish
Juice and zest of 1 lemon
Salt and freshly ground black pepper to taste
Fresh savory to taste (optional)
About 10 ounces fresh or dried egg pasta lasagna noodles
2 cups heavy (whipping) cream
1 cup (about 4 ounces) freshly grated Parmigiano-Reggiano or Grana
Padano cheese
Nutmeg to taste
2 tablespoons minced fresh chives
10 ounces fontina cheese, thinly sliced or grated

Preheat the oven to 450 degrees. Spread the asparagus and onions on 2 baking sheets, making certain that the vegetables do not touch. Dot the vegetables with the butter and drizzle with the oil and lemon juice. Scatter the lemon zest over the top, season with salt and pepper to taste and toss to coat. Roast the vegetables in the preheated oven until soft and just beginning to turn brown, about 20 minutes. (The asparagus will be fork-tender.) If desired, sprinkle the vegetables with the savory; set aside.

Reduce the oven temperature to 425 degrees.

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook just until tender. Meanwhile, in a small saucepan over low heat, combine the cream and Parmigiano-Reggiano or Grana Padano cheese and cook, stirring constantly, until the cheese melts. (The sauce will retain a slight graininess because of the texture of the cheese.) Season with nutmeg and salt and pepper to taste; stir in the chives. Set aside.

Drain the noodles and rinse with cold water. Place the noodles flat on a clean towel and top with another towel to remove any excess moisture.

To assemble, lightly oil a 12-by-10-by-2-inch baking dish. Make a single layer of pasta in the pan, overlapping the strips, if necessary, by no more than 1/4 inch. Cut to fit. (Do not prop the edges of the pasta along the sides of the pan as the pasta will become dry and tough during baking.) Sprinkle with 1/3 of the asparagus and onions, salt and pepper to taste and 1/3 of the fontina cheese. Top with a layer of pasta, another 1/3 of the asparagus and onions, salt and pepper to taste, 1/2 of the Parmesan cream and another 1/3 of fontina cheese. Top with another layer of pasta, the remaining asparagus and onions, salt and pepper to taste, the remaining fontina cheese and the remaining pasta.

Pour the remaining Parmesan cream over the top of the noodles. (The cream will run down the sides of the layers).

Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake until the filling is bubbling and the top is golden, 15 to 20 minutes. Set the pan aside to cool slightly for about 5 minutes. Cut the lasagna into rectangles and serve.

from "Pasta Improvvisata" by Erica De Mane

Per serving (based on 6): 800 calories, 30 gm protein, 45 gm
carbohydrates, 56 gm fat, 185 mg cholesterol, 33 gm saturated fat, 775 mg sodium, 3 gm dietary fiber



Asparagus Lasagne
Adapted from a Gourmet Magazine recipe

2 pounds asparagus, trimmed
11/2 tablespoons extra-virgin olive oil
Three 7-inch by 6 1/4-inch sheets of instant (no-boil) lasagne (available at specialty foods shops and some supermarkets)
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
3/4 cup vegetable broth
1/4 cup water
4 ounces mild goat cheese, such as Montrachet
1 teaspoon fresh grated lemon zest, or to taste
1 cup freshly grated Parmesan
1/2 cup heavy cream
Cut the tips off each asparagus spear and reserve them. In a large shallow baking pan toss the asparagus stalks with the oil, coating them well, and roast them in a large shallow roasting pan in a preheated 500 degree F. oven, shaking the pan every few minutes, for 5 to 10 minutes, or until they are crisp-tender. Sprinkle the asparagus with salt to taste and let it cool. Cut the roasted asparagus into 1/2-inch lengths and reserve it.

In a large bowl of cold water let the sheets of lasagne soak for 15 minutes, or until they are softened. In a saucepan melt the butter, add the flour, and cook the roux over moderately low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, simmer the mixture for 5 minutes, and whisk in the goat cheese, the zest, and salt to taste, whisking until the sauce is smooth.

Drain the pasta well, arrange 1 sheet of it in a buttered 8-inch-square baking dish, and spread with one fourth of the sauce. Top the sauce with one fourth of the reserved roasted asparagus and sprinkle the asparagus with 1/4 cup of the Parmesan. Continue to layer the pasta, the sauce, the asparagus, and the Parmesan in the same manner, ending with a sheet of pasta. In a bowl beat the cream with a pinch of salt until it holds soft peaks. Arrange the reserved asparagus tips decoratively over the pasta, spoon the cream over the pasta and the asparagus tips, spreading it with the back of the spoon, and sprinkle the remaining Parmesan on top. Bake the lasagne in the middle of a preheated 400 degree F. oven for 20 to 30 minutes, or until it is golden and bubbling, and let it stand for 10 minutes before serving.

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Difficulty: Easy



Asparagus Lasagne

2 tablespoons butter -- (1/4 stick)
1 medium onion -- finely chopped
2 garlic cloves -- minced
3 tablespoons all purpose flour
2 cups low fat milk
1/2 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
3/4 pound asparagus
1 1/2 cups ricotta cheese
6 lasagne noodles -- (6 to 9)
1 1/3 cups shredded swiss cheese -- (about 5 oz.)
1 cup diced canadian bacon or ham -- (about 5 1/2 oz.)
1/2 cup canned tomato sauce freshly grated parmesan cheese


Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute 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 minutes. 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" 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" 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 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 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 degrees. Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings