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
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.
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.