Roasted Asparagus and Mushroom Vegetarian Lasagna recipe
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Ingredients
- 5 pounds asparagus, trimmed and cut into 1-inch pieces 4 pounds white mushrooms, sliced 4 tablespoons extra-virgin olive oil, divided 4 tablespoons salted butter 3 cups milk 1 teaspoon salt ¼ teaspoon ground black pepper ⅛ teaspoon ground cloves 2 cups water 2 cups thinly sliced red onions 3 tablespoons minced garlic cooking spray 24 oven-ready lasagna noodles 2 cups shredded mozzarella cheese 2 cups shredded Cheddar cheese 1 cup grated Parmesan cheese
Nutrition Info
- 509.6 caloriescarbohydrate: 53.2 gcholesterol: 52.8 mgfat: 22.6 gfiber: 7.4 gprotein: 29.4 gsaturatedFat: 11.2 gservingSize: -sodium: 597.5 mgsugar: 11.6 gtransFat: : -unsaturatedFat: : -
Directions Roasted Asparagus and Mushroom Vegetarian Lasagna
Directions
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Preheat the oven to 450 degrees F (230 degrees C).
Toss asparagus, mushrooms, and 2 tablespoons olive oil in a bowl to coat. Transfer to a baking sheet.
Bake in the preheated oven until browned, about 10 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
Melt butter in a saucepan over medium heat. Stir in milk, salt, black pepper, and cloves. Bring to a boil, whisking constantly, until thickened, about 2 minutes. Remove sauce from heat and whisk in water.
Combine remaining olive oil, onions, and garlic in a large skillet over medium heat. Cook and stir until tender, about 3 minutes. Add roasted asparagus and mushrooms.
Coat a large, deep baking dish with cooking spray. Layer noodles, 1/4 of the sauce, 1/3 of the asparagus mixture, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Repeat layers twice more, followed by a top layer of noodles, 1/4 of the sauce, 1/2 cup mozzarella cheese, 1/2 cup Cheddar cheese, and 1/4 cup Parmesan cheese. Cover the baking pan with aluminum foil.
Bake in the hot oven for 40 minutes. Uncover and bake until heated through, 10 to 15 minutes more.
Set oven rack about 6 inches from the heat source and turn the oven's broiler to high. Broil the lasagna until brown and crisp on top, 2 to 3 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.