Saturday, 30 April 2016

Roasted Mushroom and Asparagus Lasagna

I have been ill and cooking has not been top of my list. I have been opening cans, nuking frozen food and buying fast food...lazing around in my chair and not exercising.
I've gained weight. I noticed on Friday, when I put on my jeans.

I had started doing daily walks again this week, and doing my cardio exercise regime in the morning, but 7 weeks of nothing has really taken its toll.

One of the things I like to do, is cook and slice and dice on weekends for the next week. And today I stopped at the farm market to prepare for next week.
The fresh asparagus has started to come in and I found a recipe I just had to try.

Roasted Asparagus and Mushroom Lasagna

The Veggies

Tossing the vegetables with oil.

Veggies after roasting.
I roasted the extra asparagus for snacking.

Building the lasagna, white sauce, half the roasted veggies and tomatoes.

Top layer – last third of the white sauce.

Topped with grated cheese and some of the roasted tomatoes.

The lasagna when it comes out of the oven.

Ready to eat!!

TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing YIELD:9 servings
  • 1 pounds fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 cup sliced fresh mushrooms
  • 1 ½ cups halved cherry tomatoes
  • 2 tablespoons olive oil, divided
  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1/4 teaspoon salt 
  • 1/8 teaspoon Paprika (I used smoky)
  • Dash ground cloves
  • 1-cup milk
  • 1 cup cottage cheese
  • ¼ cup grated Parmesan cheese
  • 1 cup thinly sliced red onion
  • 2 garlic cloves, minced
  • 12 lasagna noodles, cooked and drained
  • ½ cup  shredded part-skim mozzarella cheese
  • ¼  cup grated cheese (for the top of the lasagna)
1.       Place halved tomatoes on a foil lined cookie sheet. Then place asparagus, onions and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 15 - 20 minutes or until vegetables are browned; set aside. Reduce heat to 350°.
2.       In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cottage cheese.  Set aside.
3.       In a 9-in. x 9-in. baking dish coated with cooking spray, layer noodles, half of the asparagus mixture, a third of the white sauce. Repeat layer, then top with a layer of noodles. Add last 1/3 of white sauce and top with last third of the white sauce.
4.       Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 9 servings.

Nutritional Facts
1 piece (prepared with reduced-fat butter, fat-free milk and part-skim cheeses) 216 calories.

This was fabulous!!! 

I WILL make this again, but next time I think I will double the veggies and perhaps use green onions instead of red and Assiago cheese. I might add some grated cheese between the layers too. 
Oh Yes, I had a glass of a lovely Pinot Gris with it -- it was a wonderful supper and will be a great lunch next week. 
And I will tell you how it freezes as there is enough for 3 more meals.


  1. I love it.. and I will make it as soon as the asparagus is no longer an eye and a leg in out stores... your tomatoes look super tasty, that's a red what screams my name :o) Many thanks for sharing such a fabulous recipe

  2. I like it. Looks fattening. I am watching and counting calories.


    1. It's actually low calorie! Especially if you use low fat milk and cheese.

  3. Mom is drooling all over the keyboard....not a pretty site.

    The Florida Furkids

  4. Oh boy does that ever sound heavenly - My Mom printed the recipe out......I can see that in our immediate future!!!!

    Love, Sammy

  5. That looks delicious, Barb! Thank you for sharing this recipe with us. :)

    Hope you feel better soon!

  6. Oh, dear...I just ate supper (Late huh?), and this made me hungry my jeans won't fit either...
    That looks so delish!

    1. Can that be made as a strata without noodles? We don't do grains here...

    2. ├Łous know, it probably would if you added some egg to the cottage cheese, or used thin strips of zucchini (cut lengthwise) instead of noodles.

    3. Or egg plant! Like a Greek Mousaka!


I love to hear what you think!