ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Asparagus Lasagna



  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Oxmoor House Cooking Light Collection