Roasted Asparagus Lasagna

Oxmoor House


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1 1/2 cups water
1/4 cup plus 2 tablespoons instant nonfat dry milk powder
2 tablespoons reduced-calorie margarine
3 tablespoons all-purpose flour
1/8 teaspoon ground white pepper
1/4 teaspoon salt
1/8 teaspoon ground cloves
Olive oil-flavored vegetable cooking spray
2 teaspoons olive oil, divided
2 large purple onions (about 1 1/2 pounds), thinly sliced
2 cloves garlic, minced
2 pounds fresh asparagus
1 cup sliced fresh mushrooms
12 cooked lasagna noodles (cooked without salt or fat)
1 1/2 cups (6 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmigiano Reggiano cheese


Combine water and milk powder, stirring until powder dissolves. Set milk aside.

Melt margarine in a small heavy saucepan over medium heat; add flour and pepper. Cook 1 minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Cook, stirring constantly, 12 additional minutes or until thickened and bubbly. Add salt and cloves; stir well. Set aside.

Coat a large nonstick skillet with cooking spray; add 1 teaspoon oil. Place over medium-high heat until hot. Add onion and garlic; saute until tender. Set aside.

Snap off tough ends of asparagus. Remove scales from asparagus spears with a knife or vegetable peeler, if desired. Place asparagus and mushrooms in a large roasting pan coated with cooking spray. Add remaining 1 teaspoon oil, tossing well. Bake asparagus mixture at 500° for 8 minutes. Cool. Slice asparagus, diagonally, into thin slices. Add asparagus and mushrooms to onion mixture. Setmixture aside.

Coat a 13- x 9- x 2-inch baking dish with cooking spray. Place 4 lasagna noodles in bottom of dish. Top with one-third of onion mixture, one-third of white sauce, 1/2 cup mozzarella cheese, and 1/3 cup Parmigiano Reggiano cheese. Repeat layers twice with remaining noodles, onion mixture, white sauce, and cheeses.

Created date

August 2009

Nutritional Information

Calories 345
Caloriesfromfat 27 %
Fat 10.3 g
Satfat 4.2 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 18.9 g
Carbohydrate 45.1 g
Fiber 0.0 g
Cholesterol 21 mg
Iron 0.0 mg
Sodium 407 mg
Calcium 0.0 mg