Vegetarian Asparagus Pesto Lasagna: A Fresh and Flavorful Twist on a Classic

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Vegetarian Asparagus Pesto Lasagna is a delightful and refreshing take on the classic lasagna. This dish features tender asparagus, creamy béchamel sauce, fresh spinach, and flavorful pesto, all layered with no-boil lasagna noodles and Parmesan cheese. Perfect for a special dinner or a comforting meal, this lasagna is both nutritious and delicious. In this article, we’ll guide you through the steps to create this mouthwatering lasagna.

Ingredients

  • 1 pound asparagus, woody ends removed
  • 1 teaspoon olive oil
  • 1 pinch salt
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 3 cups whole milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch freshly grated nutmeg
  • 2 cups packed baby spinach leaves
  • 1 cup store-bought pesto
  • 1 pound no-boil lasagna noodles
  • 1 cup grated Parmesan cheese

Instructions

Step 1: Prepare the Asparagus

  1. Preheat your oven to 400°F (200°C).
  2. Toss the asparagus with 1 teaspoon of olive oil and a pinch of salt.
  3. Spread the asparagus on a baking sheet in a single layer.
  4. Roast in the preheated oven for 10-15 minutes, until tender and slightly caramelized.
  5. Remove from the oven, let cool slightly, and cut into 1-inch pieces.

Step 2: Make the Béchamel Sauce

  1. Melt the butter in a medium saucepan over medium heat until fully liquified.
  1. Add the flour and whisk continuously for about 2 minutes until the mixture is smooth and golden.
  2. Gradually add the whole milk, whisking constantly to avoid lumps.
  3. Bring the mixture to a gentle boil, then reduce the heat and simmer for about 5 minutes until thickened.
  4. Season with 1/2 teaspoon salt, 1/4 teaspoon pepper, and a pinch of freshly grated nutmeg.
  5. Stir in the baby spinach leaves and cook until wilted, about 2 minutes.

Step 3: Assemble the Lasagna

  1. Preheat your oven to 375°F (190°C) if it is not already on from roasting the asparagus.
  2. Spread a thin layer of the béchamel sauce on the bottom of a 9×13-inch baking dish.
  3. Place a layer of no-boil lasagna noodles over the sauce.
  4. Spread a layer of béchamel sauce over the noodles, followed by a layer of roasted asparagus pieces.
  5. Drizzle a few tablespoons of pesto over the asparagus.
  6. Sprinkle with some grated Parmesan cheese.
  7. Repeat the layers until all ingredients are used, ending with a layer of béchamel sauce and a generous sprinkling of Parmesan cheese on top.

Step 4: Bake the Lasagna

  1. Cover the baking dish with aluminum foil.
  2. Place in the preheated oven and bake for 25 minutes.
  1. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
  2. Let the lasagna rest for about 10 minutes before serving.

Step 5: Serve

  1. Cut the lasagna into portions and serve hot.
  2. Garnish with additional grated Parmesan cheese and fresh basil if desired.

Conclusion

Vegetarian Asparagus Pesto Lasagna is a delicious and nutritious dish that offers a fresh twist on the traditional lasagna. The combination of roasted asparagus, creamy béchamel sauce, fresh spinach, and pesto creates a harmonious blend of flavors and textures. Perfect for a family dinner or a special occasion, this lasagna is sure to impress and satisfy. Enjoy the vibrant and comforting flavors of this Vegetarian Asparagus Pesto Lasagna, and add it to your repertoire of go-to recipes.