Description
This Vegetarian Asparagus Pesto Lasagna is a fresh and flavorful twist on a classic dish. Roasted asparagus, creamy béchamel sauce, spinach, and pesto come together in layers of cheesy, golden perfection. It’s light yet satisfying, making it a great option for weeknight dinners, meal prep, or special occasions. With its herbaceous and creamy flavors, this lasagna is guaranteed to impress!
Ingredients
Scale
- 1 pound asparagus, woody ends removed
- 1 teaspoon olive oil
- 1 pinch salt
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups whole milk
- ½ teaspoon salt
- ¼ teaspoon black 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
- Preheat your oven to 400°F (200°C).
- Toss the asparagus with olive oil and a pinch of salt.
- Spread the asparagus on a baking sheet and roast for 10-15 minutes, until tender.
- Let cool slightly, then cut into 1-inch pieces.
Step 2: Make the Béchamel Sauce
- Melt butter in a medium saucepan over medium heat.
- Whisk in the flour and cook for 2 minutes, until golden and smooth.
- Gradually whisk in the milk and bring to a gentle boil.
- Reduce heat, simmer for 5 minutes, and season with salt, black pepper, and nutmeg.
- Stir in the spinach and cook until wilted.
Step 3: Assemble the Lasagna
- Preheat your oven to 375°F (190°C).
- Spread a thin layer of béchamel sauce in a 9×13-inch baking dish.
- Layer no-boil lasagna noodles over the sauce.
- Add a layer of béchamel sauce, roasted asparagus, and pesto.
- Sprinkle with Parmesan cheese.
- Repeat until all ingredients are used, finishing with béchamel sauce and Parmesan.
Step 4: Bake the Lasagna
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for 15-20 minutes, until golden and bubbly.
- Let the lasagna rest for 10 minutes before slicing.
Step 5: Serve & Enjoy
- Cut into portions and serve hot.
- Garnish with extra Parmesan cheese and fresh basil, if desired.
Notes
- For a richer texture, mix in some ricotta or mozzarella cheese.
- To make it vegan, use plant-based milk, vegan butter, and dairy-free pesto.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze before or after baking for up to 3 months.
- Pair with a fresh salad or garlic bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired