Asparagus Basil-Pesto Lasagna



  1. 13 cup flour, all-purpose
  2. 3 1/2 cups milk, low-fat divided
  3. 7 tablespoons basil pesto or more or less to taste
  4. 2 tablespoons parmesan, parmigiano-reggiano cheese, grated plus more for garnish, optional
  5. 1 teaspoon salt or to taste
  6. 1/4 teaspoon black pepper freshly ground, or to taste
  7. 2 1/2 teaspoons olive oil
  8. 1 1/4 pounds asparagus tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces
  9. 1 teaspoon garlic minced, or more or less to taste
  10. 16 each lasagna noodles no-cook, 9 ounces
  11. 2 cups mozzarella cheese low-fat, shredded or Fontina, divided, 8 ounces


  1. Preheat oven to 350F (180C).
  2. Whisk flour and 1/2 cup milk in saucepan until smooth.
  3. Gradually whisk in remaining milk.
  4. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened.
  5. Remove from heat, stir in pesto, Parmesan, salt and pepper.
  6. Reserve 1 cup white sauce.
  7. Warm oil in large nonstick skillet over medium-high heat.
  8. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender.
  9. Add garlic, cook and stir for 1 minute, then season with salt and pepper to taste.
  10. Remove from heat.
  11. Coat 13x9-inch baking dish with cooking spray.
  12. Place layer of noodles in dish, overlapping slightly.
  13. Layer with half of cooked asparagus, 3/4 cup mozzarella cheese and half of sauce.
  14. Arrange another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup mozzarella cheese in baking dish.
  15. Top with layer of noodles, then with reserved 1 cup of white sauce.
  16. Arrange reserved asparagus tips over top and sprinkle with remaining mozzarella.
  17. Bake, uncovered, 38 to 40 minutes, or until golden on top and edges begin to become brown.
  18. Let stand for 10 minutes.
  19. Serve with extra grated Parmesan cheese(optional).