Roasted Asparagus and Mushroom Vegetarian Lasagna Recipe

Recipesfull introduces to you: Popular Recipes. (Roasted Asparagus and Mushroom Vegetarian Lasagna Recipe). This rich and creamy mouth-watering lasagna is extra cheesy and has layers of roasted asparagus and mushrooms smothered in a blend of 3 cheeses. Ideal for large families or entertaining friends. Split the recipe using 2 smaller casserole dishes, and freeze one to enjoy at a later date.

Brief

Prep 40 mins

Cook: 35 mins

Additional: 10 mins

Total: 1hr25 mins

Servings: 12

Yield: 1 9x13-inch baking dish

Roasted Asparagus and Mushroom Vegetarian Lasagna Recipe

Ingredients

5 pounds asparagus

trimmed and cut into 1-inch pieces

4 pounds white mushrooms

sliced

4 tablespoons extra-virgin olive oil

divided

4 tablespoons salted butter

3 cups milk

1 teaspoon salt

¼ teaspoon ground black pepper

⅛ teaspoon ground cloves

2 cups water

2 cups thinly sliced red onions

3 tablespoons minced garlic

cooking spray

24 oven-ready lasagna noodles

2 cups shredded mozzarella cheese

2 cups shredded Cheddar cheese

1 cup grated Parmesan cheese

Main Dish

Directions

Step 1

Preheat the oven to 450 degrees F (230 degrees C).

Step 2

Toss asparagus mushrooms and 2 tablespoons olive oil in a bowl to coat. Transfer to a baking sheet.

Step 3

Bake in the preheated oven until browned about 10 minutes. Reduce oven heat to 350 degrees F (175 degrees C).

Step 4

Melt butter in a saucepan over medium heat. Stir in milk salt black pepper and cloves. Bring to a boil whisking constantly until thickened about 2 minutes. Remove sauce from heat and whisk in water.

Step 5

Combine remaining olive oil onions and garlic in a large skillet over medium heat. Cook and stir until tender about 3 minutes. Add roasted asparagus and mushrooms.

Step 6

Coat a large deep baking dish with cooking spray. Layer noodles 1/4 of the sauce 1/3 of the asparagus mixture 1/2 cup mozzarella cheese 1/2 cup Cheddar cheese and 1/4 cup Parmesan cheese. Repeat layers twice more followed by a top layer of noodles 1/4 of the sauce 1/2 cup mozzarella cheese 1/2 cup Cheddar cheese and 1/4 cup Parmesan cheese. Cover the baking pan with aluminum foil.

Step 7

Bake in the hot oven for 40 minutes. Uncover and bake until heated through 10 to 15 minutes more.

Step 8

Set oven rack about 6 inches from the heat source and turn the oven's broiler to high. Broil the lasagna until brown and crisp on top 2 to 3 minutes. Remove from the oven and let stand for 10 to 15 minutes before serving.

Nutritional Information

Roasted Asparagus and Mushroom Vegetarian Lasagna Recipe

Servings Per Recipe:12

Calories: 509.6

% Daily Value *

Protein: 29.4g 59%

Carbohydrates: 53.2g 17%

Dietary Fiber: 7.4g 30%

Sugars: 11.6g

Fat: 22.6g 35%

Saturated Fat: 11.2g 56%

Cholesterol: 52.8mg 18%

Vitamin A Iu: 1971.9IU 39%

Niacin Equivalents: 14.9mg 115%

Vitamin B6: 0.5mg 30%

Vitamin C: 15.6mg 26%

Folate: 230.4mcg 58%

Calcium: 496.7mg 50%

Iron: 6.5mg 36%

Magnesium: 84.2mg 30%

Potassium: 1120.1mg 31%

Sodium: 597.5mg 24%

Thiamin: 0.4mg 45%

Calories From Fat: 203.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.