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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 10 |
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Not your traditional lasagna with a lot of tomato sauce or cheese its a little different Ingredients:
lasagna noodle |
1/3 cup all-purpose flour |
3 1/2 cups low-fat milk, divided |
6 tablespoons pesto sauce |
2 tablespoons grated parmesan cheese, plus additional for garnish |
1 teaspoon salt |
1/4 teaspoon ground black pepper |
2 teaspoons olive oil |
1 1/4 lbs asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces |
Directions:
1. Preheat oven 350°F.
2. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk remaining milk.
3. 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.
4. Warm oil in non-stick skillet over medium-high heat. Add chopped asparagus (not tips) and cook stirring often, 5 minutes or until tender.
5. Add garlic to skillet. Cook, stirring 1 minute. Add salt and pepper to taste. Remove from heat.
6. Coat 13x9-inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly; layer with half cooked asparagus, 3/4 cup Fontina and half sauce. Add another layer of pasta, remaining cooked asparagus and 3/4 cup Fontina. Top with layer of noddles and with reserved cup of sauce. Arrange reserved asparagus tips on top and sprinkle with remaining Fontina.
7. Bake, uncovered 35-40 minutes or until golden.
8. Let stand 10 minutes and then serve with grated cheeses.
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