Asparagus Lasagna with a Basil Spinach Pesto Recipe!
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. 
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 |
Author:
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
- Toast the pecans in a skillet. In a food processor, chop your pecans and vegetables.
- Add in your oil, seasonings and butter. You can use 1/2 cup of oil and no butter, if you prefer.
- 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.
- Store extra in the freezer.
- Now make your cream sauce by melting the butter and adding the flour to that.
- Stir until smooth and add in the milk. Stir until smooth and add in the cream. Let it thicken.
- 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!
- After it is a good consistency, add the seasonings and the Basil Spinach Pesto.
- Stir and serve over warm pasta.
| Asparagus Lasagna with Basil Spinach Pesto Cream Sauce |
Author:
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
- Make a batch of Basil Spinach Cream Sauce
- Cook the lasagna noodles, enough for two layers in a square baker. Set aside.
- In the microwave, cook one bunch of asparagus for about 1 minute. Set aside.
- Melt two tbsp butter and 1 tbsp oil in a skillet. Add sliced mushrooms and 1 cup chopped salami and saute. Set aside.
- In a blender, put the cottage cheese, Eggbeaters, and 1/2 cup Parmigiano Reggiano and blend until smooth. Set aside.
- 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 Blend
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