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
Ingredients
  • 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)
Directions
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.

13 comments:

  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

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

    Jean

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

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

    The Florida Furkids

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

    Love, Sammy

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

    Hope you feel better soon!

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

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

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    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.

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    3. Or egg plant! Like a Greek Mousaka!

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