Mushroom and Asparagus Lasagna
Making this lasagna takes a lot of time, but you can make it in advance and freeze it in large baking pans or individual portions, and then bake it before serving.
Serves: 6Hands-on: 45 minutesTotal: 2 hoursDifficulty: Medium
- 1⁄2 cup unsalted butter
- 1⁄2 cup all-purpose flour
- 4 cups whole milk
- 4 bay leaves, divided
- 2 tsp. salt, divided
- 3⁄4 tsp. ground black pepper, divided
- 1⁄4 tsp. ground nutmeg
- 3 Tbsp. olive oil
- 2 garlic cloves, peeled and finely chopped
- 1 large white onion, peeled and finely chopped
- 5 large plum tomatoes, peeled, seeded, and chopped
- 3 Tbsp. tomato paste
- 1 tsp. dried oregano
- 1 lb. mushrooms, sliced
- 1 lb. asparagus, cut in 1⁄2-inch pieces
- 2 packages (9 oz.) oven-ready lasagna noodles
- 3 cups shredded mozzarella cheese
- 1⁄2 cup grated Parmesan cheese
- Melt the butter in a large saucepan over medium heat. Add the flour and cook for a few minutes until the flour smells nutty, but has not yet browned. Add the milk slowly, stirring constantly to avoid lumps.
- Add 2 bay leaves, 1 teaspoon salt, 1⁄2 teaspoon pepper, and nutmeg. Stir continually until the sauce has thickened and come to a simmer. Remove from heat and set aside.
- Heat the oil in a saucepan over high heat; add and sauté the garlic and onion until soft, about 6 minutes. Add tomatoes, tomato paste, oregano, and remaining 2 bay leaves. When the tomatoes look juicy, add the mushrooms and asparagus. Season with 1 teaspoon salt and 1⁄4 teaspoon pepper, lower the heat and cook until the vegetables are tender.
- Preheat the oven to 350°F.
- In a large baking pan, place a layer of lasagna noodles. Cover with a layer of vegetables, a layer of béchamel, and a layer of mozzarella cheese. Repeat the layers and finish with mozzarella and Parmesan cheese.
- Cover with aluminum foil, and bake for 40 minutes. Take out the foil, and continue baking for 10 minutes or until golden and bubbly.
- Take out of the oven and let rest for 15 minutes before serving the lasagna.