Miko’s Asparagas Lasagna

March 26, 2011


1/3 cup flour
3.5 cups milk (separate .5 from rest)
6tbs pesto (i usually get the bottled type and use the whole thing)
2tbs Parmesan
1.25 lb asparagus, tips cut off and reserved. Spears trimmed and chopped into 1/4-inch pieces
1 clove minced garlic
12-16 no cook lasagna noodles (depending on size of dish)
2 cups mozzarella cheese

preheat oven 350F.

-Whisk flour and 1/2 cup milk in saucepan until smooth
-gradually whisk and add milk until smooth. Bring to boil until thickened.
-remove from heat and stir in pesto, Parmesan cheese and season with salt and pesto. Reserve 1 cup on side.

Asparagus Prep
-warm olive oil and add chopped asparagus spears (NOT tips) and cook until tender.
-add garlic and season with salt and pepper.

Lasagna Prep
-coat baking dish with spray.
-Add one layer noodles, overlap slightly
-Add half of cooked asparagus, 3/4 cup of mozzarella, and half of sauce. Repeat 2x.
-Top with last layer of noodles, then reserved 1 cup of sauce. Arrange asparagus tips on top and sprinkle with rest of cheese.

Bake uncovered 35-40 minutes until golden. Watch tips so they don’t get burned. Serve with Parmesan. ENJOY!