Friday, April 25, 2008

MUSHROOM-ASPARAGUS LASAGNA

This is wonderful! The first time I made this Phil ate 5 pieces. Five pieces! Can you imagine? He said his stomach hurt. I don't doubt it. He said it was worth it though. I ate one and a half because it was so doggone good. Mmm.

The original recipe had about a million steps and a lot of butter and even a fair amount of olive oil. I decided it didn't need all that fat and I also decided all those steps made me nauseous so I changed it. I honestly can't tell the difference and it's way easier. (You're welcome.)

You only make three layers of noodles but because you only boil the noodles for 4 minutes the noodles haven't expanded like a normal lasagna noodle you will need to cut pieces of another noodle and piece it on the end of each row. Does that make sense? You will actually have some noodle left over.

I put the asparagus and mushrooms on separate layers this time but would make them as the recipe says from now on. So much less complicated.

Add the mozzarella cheese to each layer.

I used waaaay too many mushrooms--I just kept slicing--so added an extra layer on the top. Like I said, I won't do that again, I will just mix the mushrooms and asparagus together for each layer. This is the third time I've made this recipe and the first time I've done it this way. Never again.

This is the final layer. Push it down before adding the sauce and cheese.
I added Parmesan and a fair amount of mozzarella and then uncovered it the last 15 minutes so it browned nicely. MUSHROOM-ASPARAGUS LASAGNA--Lynne Snyder

11 lasagna noodles
1 1/2 to 2 pounds asparagus, cut into 1-inch pieces
1 pound mushrooms, sliced or chopped
2 cans (14 ounces) veggie or chicken broth--I used water and some of that concentrated soup base that has to be kept in the fridge.
Enough milk, soy milk or cream added to broth to equal 4 cups--I used one can of condensed milk
½ cup flour
¾ cup shredded Parmesan, divided (I used dry)
1 tsp lemon pepper
2-4 cups mozzarella cheese

Heat oven to 350ºF. Grease 13x9 inch pan.. Cook noodles ONLY 4 minutes. Boil asparagus 2 to 4 minutes, depending on how large it is, or until crisp-tender; drain.

Bring three cups of broth/milk mixture to a boil. Mix remaining broth with ½ cup flour, add to boiling broth mixture, return to boiling, stirring constantly, until thick. Stir in 1/2 cup of the Parmesan cheese and lemon pepper.

Spread about 3/4 cup of the white sauce in baking dish. Top with 3 noodles (adding a cut noodle to the ends to fill the pan), 1 cup of white sauce, half mushrooms, half asparagus and 1 cup or a little more--maybe another half cup--mozzarella cheese, top with three noodles and cut pieces, 1 cup sauce, remaining mushrooms and asparagus and 1 cup (or more) mozzarella cheese. Top with remaining 3 noodles and cut pieces. Push everything down well. Add remaining sauce. Sprinkle with remaining ¼ cup Parmesan cheese and extra mozzarella cheese--I added a cup more--, if using.

Bake covered for 45 minutes and then uncovered for about another 15 minutes until it is hot and bubbly in the middle. If the sauce and noodles are hot then the baking time will be a bit less.


I hope you enjoy it as much as we do, it is our favorite spring dish.

3 comments:

Teresa said...

This sounds scrumptious! We have fresh asparagus from the garden that I need to do something with. I think this is it!

Live.Love.Eat said...

Oh my goodness, this lasagna looks incredible!!!!

Thanks for stopping by my blog & saying hello!!!!!

Lisa W said...

I"m giving this a try right now...i found you by googling chicken mushroom asparagus lasagna:) thanks for the pictures - they're helpful. I added shredded chicken and tarragon and left out the lemon pepper (didn't have any). I"m waiting for my hubby to get home with the milk and cheeses so I can start layering. thanks for sharing!