Author: Canadian Living

This dish was inspired by left over parts of pasta when we were making ravioli. The mushroom was a filling for ravioli and the roasted asparagus was left-overs from the night before.

  • Portion size 8 servings
  • Credits : adele gafka

Ingredients

  • 1/2 lb asparagus
  • 1 cup chopped firm tofu
  • 8 cloves garlic
  • 1/4 cup olive oil
  • 2 tablespoons pepper
  • 1 teaspoon salt
  • 2 tablespoons balsamic vinegar
  • 2 cups button mushrooms sliced coarsely
  • 2 cups portobello mushrooms sliced and chopped
  • 4 tablespoons butter divided
  • 2 tablespoons olive oil divided
  • 1/4 cup butter
  • 1/4 cup flour
  • 250 cream cheese (such as Boursin)
  • 2 cups whole milk
  • 1 cup half-and-half cream
  • 250 mL ricotta cheese
  • 1/2 lb fresh lasagna noodles
  • 1 cup freshly grated Asiago cheese
  • 1 cup freshly grated mozzarella cheese

Method

Filling #1 500 gm (1/2 lb) fresh asparagus 250 gm (1 cup) chopped firm tofu 8 cloves garlic ¼ cup olive oil 2 Tbsp fresh ground pepper 1 tsp salt 2 Tbsp balsamic vinegar Filling #2 2 cups button mushrooms, sliced coarsely 2 cups portabella mushrooms, sliced and chopped (e.g., ½ inch pieces) 4 Tbsp unsalted butter, divided 2 Tbsp olive oil, divided 250 ml garlic cream cheese (such as Boursin) Béchamel sauce ¼ cup butter ¼ cup flour 2 cups milk 1 cup ½ and ½ 250 ml container ricotta cheese Pasta ½ lb fresh rolled out pasta dough, cut into lasagna pasta (2 ½ inch wide by 6 ?) 1 cup freshly grated asiago cheese 1 cup freshly grated mozzarella cheese Asparagus filling 1. Preheat oven to 350 degrees. 2. Cut asparagus lengthwise in half, then chop into 1 inch pieces 3. Peal garlic, leave whole 4. Cut tofu into ½? chunks. 5. Add olive oil to 9x13x3 pan with 2 Tbsp fresh ground pepper and 1 tsp salt. Heat for 2 minutes in oven. 6. Add asparagus, tofu, garlic to pan. Cook at 350 for 20 minutes. 7. Remove from oven. Put aside garlic (to use in Béchamel sauce). Put asparagus and tofu in bowl and toss with 2 Tbsp balsamic vinegar. Mushroom filling 1. Heat large pan, add 2 tbsp butter and 1 tbsp olive oil. 2. Cook button mushrooms until lightly browned (5-8 minutes), put into a bowl and set aside. 3. Add 2 tbsp butter and 1 tbsp olive oil to pan. 4. Cook portabella mushrooms until lightly browned (5-8 minutes), put into a bowl and set aside until cooled. 5. Add button and portabella mushrooms into food processor along with garlic cream cheese. Pulse until mixed. Do not over-mix (mixture should be slightly chunky). Béchamel sauce 1. Take reserved garlic, and with a fork, turn it into a paste. 2. Melt butter and add flour. 3. Cook about 3 minutes, but do not allow to brown, whisking continuously 4. While whisking, slowly add milk and ½ and ½. 5. Cook until sauce thickens, whisking regularly, about 6-8 minutes. 6. Add garlic paste. 7. Remove from heat and add ricotta cheese. Layering Lasagna 1. Put about ¾ cup of béchamel sauce on the bottom of the 9x13x3 pan. 2. Layer first layer of lasagna pasta. 3. Spread ½ of mushroom filling evenly over pasta. 4. Sprinkle 1/3 cup of asiago cheese and mozzarella cheese over top. 5. Add second layer of lasagna pasta. 6. Spread about 1 cup of béchamel sauce. 7. Spread roasted asparagus/tofu over sauce. 8. Sprinkle 1/3 cup of asiago cheese and mozzarella cheese over top. 9. Layer third layer of lasagna pasta. 10. Spread second ½ of mushroom filling evenly over pasta. 11. Spread about 1 cup of béchamel sauce. 12. Layer last layer of lasagna pasta. 13. Spread about ¾ cup béchamel sauce over pasta. 14. Sprinkle 1/3 cup of asiago cheese and mozzarella cheese over top. 15. Bake for 50-60 minutes in 350 oven. 16. Remove from oven, allow to sit for about 10-15 minutes before cutting into piece.
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Food

Roasted Asparagus Mushroom Lasagna

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