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Asparagus Lasagna with a Basil Spinach Pesto Recipe!

in Dinner, Recipes on 12/08/14

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Asparagus Lasagna with a Basil Spinach Pesto Recipe!Asparagus Lasagna With A Basil Spinach Pesto

Susan from Permanent Posies is back with this delicious Asparagus Lasagna with a Basil Spinach Pesto Recipe!  Let’s get to it:

I saw an Asparagus Lasagna once before online and wasn’t able to find it again, so I made my own. Here is my version,  I made it in a square baker and it was so good and so rich.  We made it the whole meal.  No salad….nothing.   Of course, this was before I started Weight Watchers……cause trust me, I am not sure I would want to count the points. Asparagus Lasagna With A Basil Spinach Pesto  I won’t say this is a particularly quickly made dish.  If you have your pesto already made and in the freezer, this will go faster.

Basil Spinach Pesto Cream Sauce    
 
Asparagus Lasagna With A Basil Spinach Pesto 
Author: Susan Root Merritt
Ingredients
  • 1 cup Fresh Flat Leaf Parsley
  • 1 cup Fresh Basil
  • 1 cup Fresh Spinach (chopped)
  • 1 cup Pecans (pine nuts)
  • 1/2 cup Parmigiano Reggiano or Pecorrino Romano or Kraft Parmesan
  • 1/4 tsp Salt
  • 1/8 tsp Cayenne Pepper
  • 2 garlic Cloves
  • 1/4 cup Oil
  • 1/4 cup Melted Butter
  • BASIL PESTO CREAM SAUCE
  • 2 tbsp Flour
  • 2 tbsp butter
  • 1 cup milk
  • 1 cup Cream or Half and Half
  • 1/2 block (4 oz.) cream cheese
  • 1 cup Pecorino Romano or Parmigiano Reggiano
  • 1/8 tsp fresh grated nutmeg (if possible)
  • Salt and Pepper
  • 2 pinches Cayenne Pepper
  • 1/4-1/2 cup Basil Spinach Pesto above(depending on your tastes)
Instructions
  1. Toast the pecans in a skillet. In a food processor, chop your pecans and vegetables.
  2. Add in your oil, seasonings and butter. You can use 1/2 cup of oil and no butter, if you prefer.
  3. Also, most people use pine nuts but I live on a pecan orchard…..so I always use pecans in everything. Pine nuts are expensive, thought tasty……but I can’t tell that much difference.
  4. Store extra in the freezer.
  5. Now make your cream sauce by melting the butter and adding the flour to that.
  6. Stir until smooth and add in the milk. Stir until smooth and add in the cream. Let it thicken.
  7. Add the cream cheese and Parmigiano Reggiano (or Peccorino Romano). I actually splurged and used my Parmigiano Reggiano that I purchased in Parma, Italy. Yum!
  8. After it is a good consistency, add the seasonings and the Basil Spinach Pesto.
  9. Stir and serve over warm pasta.
Asparagus Lasagna with Basil Spinach Pesto Cream Sauce    
 
Author: Susan Root Merritt
Ingredients
  • Batch of Basil Spinach Cream Sauce (see above)
  • 1 cup Salami
  • 5 large Mushrooms
  • 2 tbsp butter
  • 1 tbsp oil
  • 1/2 cup cottage cheese
  • 1/8 cup Eggbeaters
  • 1/2 cup Parmigiano Reggiano
  • 4 oz Italian Blend Cheeses
Instructions
  1. Make a batch of Basil Spinach Cream Sauce 
  2. Cook the lasagna noodles, enough for two layers in a square baker. Set aside.
  3. In the microwave, cook one bunch of asparagus for about 1 minute. Set aside.
  4. Melt two tbsp butter and 1 tbsp oil in a skillet. Add sliced mushrooms and 1 cup chopped salami and saute. Set aside.Asparagus Lasagna With A Basil Spinach Pesto
  5. In a blender, put the cottage cheese, Eggbeaters, and 1/2 cup Parmigiano Reggiano and blend until smooth. Set aside.Asparagus Lasagna With A Basil Spinach Pesto
  6. Now for the assembly,  in this order…..Cream Sauce…Noodles…Cottage Cheese Mixture…Meat and Mushrooms…Noodles…Meat and Mushrooms…Asparagus…Rest of Cream Sauce…Italian Cheese BlendAsparagus Lasagna With A Basil Spinach Pesto
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