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Asparagus Lasagna with Pesto Recipe

The asparagus and pesto give this creamy lasagna recipe delicious flavor.

The asparagus and pesto give this creamy lasagna delicious flavor.

Prep time:  30 minutes    Cook time:  30-40 minutes       Serves:  10



  • 1 tablespoon salt
  • 1 tablespoon olive oil
  • 2 tablespoons margarine
  • 1/4 cup flour
  • 3 cups milk
  • 1/2 cup pesto
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1.5 pounds of asparagus, cut off the tips (to be used for garnish) and chop the stalks.
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • Dill for garnish


  1. Preheat oven to 350 degrees.  Spray a 9×13 baking pan with cooking spray.
  2. In large pot, boil water with 1 tablespoon of salt and 1 tablespoon olive oil.  Add the lasagna noodles and cook until al dente, about 8 minutes.  Drain and set aside.
  3. In a saucepan, melt margarine.  Whisk in flour until smooth with no lumps.  Add the milk and bring to a boil, whisking constantly, until thickened.
  4. Remove saucepan from heat and stir in pesto, salt and pepper.  Set aside.
  5. In a skillet, heat the olive oil.  Add the garlic and saute about 2 minutes.  Add the chopped asparagus stalks and saute for 5 more minutes, until tender.  Remove from heat and place in a bowl.  Add ricotta and salt and pepper to taste.
  6. Place 1 tablespoon of sauce in the bottom of prepared 9×13 dish.  Add a layer of lasagna noodles, overlapping slightly, then layer 1/2 of the asparagus mixture, 1/2 cup mozzarella cheese, and 1/2 cup of white sauce.
  7. Add another layer of lasagna, asparagus, mozzarella and sauce.
  8. Top with layer of noodles, 1/2 cup sauce (coating the noodles completely to prevent them from drying out), asparagus tips and parmesan cheese.
  9. Bake at 350 degrees for 30-40 minutes until golden brown.
  10. Garnish with dill.

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