LuAnn's Family Favorites Recipes

Asparagus Lasagna

This was very good made with whole wheat lasagna, unsweetened soy milk and non-dairy cheese alternatives, I can only imagine how delicious it would be prepared as written! - LuAnn

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  • 12 lasagna noodles
  • 3 pounds fresh asparagus, thoroughly rinsed to remove any grittiness
  • 2 cups shredded Mozzarella cheese(or a combination of shredded Mozzarella and Swiss cheeses)
  • 1/3 cup shredded Parmesan cheese


  • 1/3 cup butter or margarine
  • 1/2 cup flour
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon pepper
  • 5 cups milk
  • 1 (8-ounce) package cream cheese, cubed
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon ground nutmeg


  1. Cook the pasta: Bring a large stockpot of water to boil over high heat, then cook and drain the lasagna noodles according to package directions.
  2. Meanwhile, cook the asparagus: Fill a medium saucepan about halfway with water; bring to a vigorous boil over high heat. As the water comes to a boil, prepare the rinsed asparagus by snapping or cutting off and discarding any tough woody ends and then cutting the stalks into 1-inch lengths. Salt the water, if desired. Add the cut asparagus to the boiling water, then reduce the heat to medium and boil gently for several minutes, until the asparagus is still bright green and tender-crisp when pierced with a fork. Drain the asparagus, then set aside.
  3. Also, start making the sauce: In another, larger saucepan, melt the butter or margarine over medium heat. Stir in the flour, salt and pepper until smooth, working out the lumps. Gradually whisk in the milk; cook, stirring constantly, until the sauce bubbles and thickens, then turn off the heat. Stir in the cream cheese until melted. Stir in the lemon zest, lemon juice and nutmeg.
  4. Preheat the oven to 350 degrees F. Lightly spray the bottom of a non-aluminum 13 x 9 x 2 inch baking pan with no-stick cooking spray; set aside.
  5. Assemble the lasagna:
    - Spread about 3/4 cup of the sauce into the prepared pan.
    - Layer with three lasagna noodles, one third of the asparagus and one third of the shredded Mozzarella/Swiss cheese
    - Repeat layering the 3 lasagna noodles, one third of the asparagus and one third of the Mozzarella/Swiss two more times
    - Top with the remaining three lasagna noodles and the remaining sauce
    - Sprinkle Parmesan cheese over all
  6. Bake the lasagna, uncovered, in the preheated oven for 45 to 50 minutes, or until bubbly and golden brown.
  7. Let stand for 15 minutes before serving.


Recipe adapted from a handout (no credit given) by LuAnn B., "Tofu Queen." I picked this recipe up from a stand featuring fresh asparagus in Lancaster County, Pennsylvania.

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