Asparagus Lasagna

Recipe Description

A small, simplifed version of a larger recipe, which is given at the end.


  • 4 rectangular no-cook lasagna noodles of a size to fit a foil loaf pan
  • 1 lb green asparagus
  • 1 small jar of Alfredo pasta sauce
  • 1 package of shredded Italian cheese mix
  • 2 tablespoons of grated Parmesan cheese.


  1. Asparagus: Trim asparagus. Cut stalks into 1-inch (2.5 cm) pieces. In large pot of boiling water, cook asparagus for 3 minutes (i.e. blanch to preserve colour). (Or microwave to tender-crisp stage.) Drain and refresh under cold water; drain again. Remove ? cup/100 ml asparagus tips. Set aside.
  2. Assembly: Place 1 noodle in bottom of greased pan, spread with 4 or 5 tablespoons of the Alfredo sauce, scatter over ¼ of the asparagus and then sprinkle with 4 or 5 tablespoons of grated cheese mix. Repeat layers 3 more times. Top with final layer of a noodle and sauce. Sprinkle Parmesan over top.
  3. Cooking: Place pan on a baking sheet and bake in a 375°F (190°C) oven for 35 to 40 minutes or until bubbly and top is light golden. Sprinkle reserved asparagus tips over top. Bake for 5 minutes or until asparagus is heated through. Let stand for 10 minutes before serving.
  4. Variation: Some slices or strips of prosciutto or other ham may be added to each layer for a more complete meal.
This article uses material from the "Asparagus Lasagna" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License