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


Serves: 6

Ingredients

  • ½ cup butter
  • ½ cup all-purpose flour
  • 4 cups whole milk
  • 2 bay leaves
  • 1 tsp. salt
  • ½ tsp. black pepper
  • ¼ tsp. freshly grated nutmeg
  • 3 Tbsp. olive oil
  • 2 garlic cloves, finely chopped
  • 1 large white onion, finely chopped
  • 5 plum tomatoes, peeled, seeded, and chopped
  • 3 Tbsp. tomato paste
  • 1 tsp. dried oregano
  • 2 bay leaves
  • 1 lb. mushrooms, sliced
  • 1 lb. asparagus, cut in ½" pieces
  • 1 tsp. salt
  • ¼ tsp. black pepper
  • 2 packages (9 oz.) oven-ready lasagna noodles
  • 3 cups mozzarella, grated
  • ½ cup Parmesan cheese, grated

Directions

  • To make the Béchamel, 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 the bay leaves, salt, pepper and nutmeg. Stir continually until the sauce has thickened and come to a simmer. Remove from heat and set aside.
  • To make the lasagna, 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 bay leaves. When the tomatoes look juicy, add the mushrooms and asparagus. Season with salt and 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. Sprinkle with salt and pepper. 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.