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Photo: Rob Culpepper; Styling: Cindy Barr  

Creamy Artichoke and Asparagus Lasagna

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.

Cooking Light APRIL 2014

  • Yield: Serves 6
  • Hands-on:35 Minutes
  • Total:1 Hour, 10 Minutes

Ingredients

  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 7 ounces frozen artichokes, thawed and coarsely chopped (about 2 cups)
  • 1 1/2 cups 1% low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 1 cup organic vegetable broth
  • 1 1/2 teaspoons grated lemon rind
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • Dash of ground red pepper
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 2 ounces vegetarian Parmesan cheese, grated (about 1/2 cup)
  • Cooking spray
  • 6 cooked lasagna noodles

Preparation

1. Preheat oven to 375°.

2. 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.

3. 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).

4. 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.

5. Preheat broiler to high.

6. Uncover lasagna; broil on middle rack of oven for 2 minutes or until cheese is browned. Let stand 5 minutes before serving.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 276
  • Fat: 10.4g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 16g
  • Carbohydrate: 31g
  • Fiber: 4g
  • Cholesterol: 22mg
  • Iron: 3mg
  • Sodium: 575mg
  • Calcium: 367mg
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Creamy Artichoke and Asparagus Lasagna recipe

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