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Asparagus Spaghetti Lasagna: A Unique Twist on Classic Comfort Food

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Ingredients

Adjust Servings:
1 tablespoon butter
2 tablespoons vegetable oil
1 tablespoon minced garlic
1 cup finely chopped onion
1/4 cup finely chopped fresh basil leaf
4 medium tomatoes, peeled and roughly chopped, plus 2 thinly sliced
1/2 cup water
2 lbs asparagus, trimmed and blanched
12 ounces spaghetti, precooked and drained
2 cups grated mozzarella cheese
1/2 cup ricotta cheese

Nutritional information

358
Calories
127 g
Calories From Fat
14.2 g
Total Fat
6.5 g
Saturated Fat
33.8 mg
Cholesterol
224.2 mg
Sodium
42.3 g
Carbs
4.8 g
Dietary Fiber
5.4 g
Sugars
17.1 g
Protein
303g
Serving Size

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Asparagus Spaghetti Lasagna: A Unique Twist on Classic Comfort Food

Features:
    Cuisine:

    I made this for friends who enjoy being experimented on, (or so they tell me) and are great sports about not minding my using their taste buds as testing grounds. I subbed diced, canned tomatoes for the fresh, as I did not like what I saw at the grocery store. It smelled fantastic as it was cooking and in fact it was. I had a hard time cutting through the asparagus to make neat squares and next time I make it, I will cut them in smaller (maybe 2 inch) pieces. used linguine, because I had it on the shelf. The dish was absolutely delicious. We had a spinach salad with mandarin oranges and almonds and a tangy dressing, because the recipe had enough tomatoes in itself. Fresh hot bread and it was a delightful meal. My children, ages 22 & 27 would not touch it with a 10 foot pole, but thank goodness for willing friends! We enjoyed it thoroughly. We topped the dinner off with a Paula Deen recipe, made by Elaine, for fresh Blackberry Pie, which was out of this world, unbelievably good! I very much enjoyed the recipe and definitely, will make it again.

    • 95 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    Spaghetti Asparagus Lasagne, Asparagus is one of my favorite Spring Veggies This is a light, and delicious recipe I originally found on cooking com and really like , I made this for friends who enjoy being experimented on, (or so they tell me) and are great sports about not minding my using their taste buds as testing grounds I subbed diced, canned tomatoes for the fresh, as I did not like what I saw at the grocery store It smelled fantastic as it was cooking and in fact it was I had a hard time cutting through the asparagus to make neat squares and next time I make it, I will cut them in smaller (maybe 2 inch) pieces used linguine, because I had it on the shelf The dish was absolutely delicious We had a spinach salad with mandarin oranges and almonds and a tangy dressing, because the recipe had enough tomatoes in itself Fresh hot bread and it was a delightful meal My children, ages 22 & 27 would not touch it with a 10 foot pole, but thank goodness for willing friends! We enjoyed it thoroughly We topped the dinner off with a Paula Deen recipe, made by Elaine, for fresh Blackberry Pie, which was out of this world, unbelievably good! I very much enjoyed the recipe and definitely, will make it again , I just sat down for a second, after the Easter fun was over, and wanted to review this right away A marvelous, marvelous taste sensation, that warms the soul as well as your insides I made this distinctly two different ways, one vegan and one following the recipe as written Both were wonderful and the taste was sensational The only vegan changes I made were, (used a vegan-type-ricotta), no mozzarella, but subbed breads crumbs and french-fried onions to the top of the vegan lasagna The other one was made as written, so no changes made here, and let’s just say I have none of either casserole left The asparagus was fresh and delicious and went remarkably well with all the other ingredients For the vegan lasagna, I might up the garlic next time, but it was delicious as written


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    Steps

    1
    Done

    Preheat the Oven to 375 Degrees F. Butter a Lasagne Dish.

    2
    Done

    in a Medium Saut Pan Over Medium-High Heat, Warm the Oil Until Hot. Add the Garlic and Onions and Saut Until the Onions Are Translucent, About 5 Minutes.

    3
    Done

    Stir in the Basil, Chopped Tomatoes, and Water and Bring to a Boil. Add Salt and Pepper to Taste, Remove from the Heat, and Set Aside.

    4
    Done

    Arrange Half of the Asparagus in an Even Layer Over the Bottom of the Prepared Lasagne Dish. Top With a Layer of Half of the Sliced Tomatoes, Then a Layer of Half of the Spaghetti and a Layer of Half the Garlic/Onion/Tomato Sauce. Evenly Sprinkle Half of the Mozzarella Over the Tomato Sauce and Dot With Half of the Ricotta. Repeat Layering, Using All of the Remaining Ingredients.

    5
    Done

    Bake, Uncovered, For 45 Minutes, or Until the Top of the Lasagne Is Golden Brown.

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