Hearty and delicious Creamy Artichoke and Asparagus Lasagna doesn't skimp on the soul-warming power we have come to expect from traditional casseroles. Lemon rind brightens the sauce, making for a more delicate lasagna.
1 tablespoon olive oil
2 cups thinly sliced leek (about 2 large)
1 pound asparagus, trimmed and cut into 1-inch pieces
Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add leek; cook 3 minutes, stirring occasionally. Add asparagus; cook 3 minutes, stirring occasionally. Add garlic and thyme; cook 1 minute. Stir in artichokes; remove from heat.
Combine 1/2 cup milk and flour in a saucepan, stirring with a whisk until smooth. Stir in remaining 1 cup milk and broth. Bring to a simmer over medium heat, stirring frequently. Simmer 1 minute or until thickened. Add rind and next 4 ingredients (through red pepper).
Combine cheeses in a small bowl. Spread 1/2 cup milk mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Cut bottom third off each noodle to form 6 large and 6 small noodles. In a single layer, arrange 2 large and 2 small noodles over milk mixture to fit pan; top with one-third of vegetable mixture, one-third of remaining milk mixture, and one-third of cheese mixture. Repeat layers twice, ending with cheese. Cover with foil coated with cooking spray. Bake at 375° for 25 minutes.
Preheat broiler to high.
Uncover lasagna; broil on middle rack of oven for 2 minutes or until cheese is browned. Let stand 5 minutes before serving.
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Made as written but with no boil noodles. The Barilla brand fit perfectly in an 8x8 pan. No problems with it being runny because the no boils require more liquid. Used canned artichokes & went a bit heavier with the herbs. We loved this with an orange-fennel salad & breadsticks.
I cut back on the lemon as recommended by others. I used chicken broth instead of vegetable broth, otherwise made exactly as directed. I felt the leek was overpowering. Loved the artichoke hearts and the sauce, but DH said, "I wish they'd called it something else. This isn't lasagna." Probably won't make again.
I love this recipe. I substituted quite a bit because I didn't have everything on hand. I used spinach and carrots in place of the asparagus and artichokes. And I didn't have lasagna noodles either; replaced with ziti. But still...the sauce is AMAZING! The lemon adds just the right kick. I highly recommend it. Yummy.
This is my favorite 'light' white sauce. Simple, healthy and delicious. I make this recipe and I also just make the sauce, add the artichokes and asparagus to the sauce, sprinkle with a little garlic powder (or garlic salt) and top little grated parmesan cheese and serve it over fettuccine.
One note, after you add the zest, you need to let it cook in the sauce a bit to get the full flavor.
This is definitely a weekend project, but well worth the effort - it would make a lovely Mother's Day dish or bridal shower dish. I used half 2% milk and 1/2 non-fat milk, but I would use all 2% milk next time because it was a little runny. I would also use no-cook lasagna because cooking the noodles is more work/pans/cleaning, plus a couple of the noodles stuck to the pan, so I had to cook 2 more. I would add some frozen peas for extra color. As I was eating it, I kept thinking some kind of nut would be good in it - maybe walnuts or pine nuts. I liked the slight peppery taste which must be from the black pepper and cayenne pepper, so don't skimp on that.
I followed the recipe almost exactly and it was delicious.
The only change I made was to use soy milk because I had a ton of it at home and didn't want to buy regular milk on top of that. I'm not sure if it would have been different with regular milk, but I did think the lasagna was a little runny for my taste. Next time I will use regular milk. Also, next time I might add some ricotta because I like ricotta in my lasagna.
Yes, it did take a little while, but it's lasagna so that's to be expected. I didn't think it was overly involved.
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