Asparagus & Spinach Pesto Lasagna
 
Ingredients
  • 1 bunch of asparagus, tough ends removed and cut into pieces about 1½ inch long
  • 1 large garlic clove, minced
  • 1 teaspoon olive oil
  • 2 cups ricotta cheese (I used low-fat)
  • 2 cups shredded mozzarella, divided
  • 10 oz container frozen spinach, thawed and moisture squeezed out
  • 2 tablespoons grated parmesan cheese
  • 2 teaspoons salt, divided
  • ⅓ cup all purpose flour
  • 3½ cups milk (I used low-fat, do not use fat-free)
  • 6 tablespoons pesto (store bought or homemade)
  • 9 lasagna noodles, cooked according to package directions
Instructions
  1. Preheat oven to 400. Heat oil over medium heat. Add asparagus and cook about 5 minutes until softened. Add garlic, cook 1 more minute. Remove from heat and set aside.
  2. Combine ricotta, 1 cup mozzarella, spinach, parmesan cheese and 1 teaspoon salt in a bowl. Set aside.
  3. In a saucepan combine flour with ½ cup milk. Stir with a whisk until smooth. Gradually add rest of milk and bring to a boil, stirring constantly. Continue stirring until it thickens. Remove from heat. Stir in pesto and 1 teaspoon salt.
  4. Spray a 9x13 inch baking dish with cooking spray. Lay three noodles on bottom. Spread half of spinach ricotta mixture on top of noodles, using hands or back of spoon to spread out. Top with ⅓ of asparagus and then ⅓ of pesto sauce. Repeat with another layer of noodles, rest of spinach mixture, ⅓ of asparagus and ⅓ of pesto mixture. For final layer add remaining 3 noodles, remaining sauce and asparagus. Top with 1 cup of mozzarella. Cook uncovered for 35-40 minutes, until cheese bubbly and starting to brown around edges. Let cool for five minutes before serving.
Notes
Adapted from Vegetarian Times
Recipe by https://veggingonthemountain.com/ at https://veggingonthemountain.com/2015/01/asparagus-spinach-pesto-lasagna/