Roasted Asparagus Lasagna |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 1/2 cups water |
1/4 cup plus 2 tablespoons instant nonfat dry milk powder |
2 tablespoons reduced-calorie margarine |
3 tablespoons all-purpose flour |
1/8 teaspoon ground white pepper |
1/4 teaspoon salt |
1/8 teaspoon ground cloves |
olive oil-flavored vegetable cooking spray |
2 teaspoons olive oil, divided |
2 large purple onions (about 1 1/2 pounds), thinly sliced |
2 cloves garlic, minced |
2 pounds fresh asparagus |
1 cup sliced fresh mushrooms |
12 cooked lasagna noodles (cooked without salt or fat) |
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese |
1 cup grated parmigiano reggiano cheese |
Directions:
1. Combine water and milk powder, stirring until powder dissolves. Set milk aside.
2. Melt margarine in a small heavy saucepan over medium heat; add flour and pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook, stirring constantly, 12 additional minutes or until thickened and bubbly. Add salt and cloves; stir well. Set aside.
3. Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Set aside.
4. Snap off tough ends of asparagus. Remove scales from asparagus spears with a knife or vegetable peeler, if desired. Place asparagus and mushrooms in a large roasting pan coated with cooking spray. Add remaining 1 teaspoon oil, tossing well. Bake asparagus mixture at 500° for 8 minutes. Cool. Slice asparagus, diagonally, into thin slices. Add asparagus and mushrooms to onion mixture. Setmixture aside.
5. Coat a 13- x 9- x 2-inch baking dish with cooking spray. Place 4 lasagna noodles in bottom of dish. Top with one-third of onion mixture, one-third of white sauce, 1/2 cup mozzarella cheese, and 1/3 cup Parmigiano Reggiano cheese. Repeat layers twice with remaining noodles, onion mixture, white sauce, and cheeses.
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