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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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Delicious version of a favorite pasta dish Ingredients:
1/3 cup flour |
3 1/2 cups milk, divided |
6 tablespoons pesto sauce |
2 tablespoons parmesan cheese, grated |
1 teaspoon salt |
1/4 teaspoon black pepper |
1 1/4 lbs asparagus spears |
1 teaspoon garlic, minced |
16 no-boil lasagna noodles |
2 cups mozzarella cheese, grated and divided |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare asparagus by removing the tips, reserving, and chopping the stalks into 1/2 inch pieces.
3. Whisk together in a sauce pan flour and 1/2 c milk.
4. Whisk in remaining milk, slowly bringing to a boil.
5. Boil 1 minute, or until thickened.
6. Stir in pesto, parmesan, salt and pepper.
7. Reserve 1 cup.
8. Heat oil in skillet.
9. Add chopped asparagus and saute 5 minutes.
10. Add garlic, cook 1 minute more.
11. Add salt and pepper.
12. Grease a 13 x 9 pan.
13. Cover bottom with a layer of lasagna.
14. Layer with 1/2 of the cooked asparagus, 3/4 c of mozzarella, and 1/2 of sauce.
15. Repeat.
16. Top with a layer of lasagna, then with reserved sauce.
17. Arrange asparagus tips over top and sprinkle with remaining cheese.
18. Bake, uncovered, 35-40 minutes.
19. Cool 10 minutes before serving.
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