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Barilla® Lasagna with Asparagus and Mushroom Sauce

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Barilla® Lasagna with Asparagus and Mushroom Sauce

Provided by:
total prep


  • 2 tablespoons butter
  • 1/3 cup flour
  • ½ teaspoon salt
  • 1/8 teaspoon nutmeg
  • 4 cups milk
  • 12 Barilla Oven Ready Lasagna noodles
  • pounds medium asparagus spears
  • 12 ounces fontina cheese, cut into small cubes
  • 1 cup freshly grated Parmesan cheese
  • 2 cups Barilla Mushroom & Garlic Sauce


  • Steps:
  • 1. Melt butter in saucepan over medium heat. Add flour, salt and nutmeg; stir one minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking one more minute; set aside.
  • 2. Preheat oven to 375ºF.
  • 3. Trim about one inch from bottoms of asparagus spears; discard. Cook asparagus 6 minutes or until tender. Cool slightly; cut additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor; puree until creamy. Stir asparagus puree into white sauce.
  • 4. To Assemble: Spread 1 cup asparagus sauce in 13x9-inch baking dish; top with 4 lasagna noodles and another cup of asparagus sauce. Top with ½ of asparagus spears, 1/3 of both cheeses, 1 cup BARILLA Mushroom & Garlic Sauce, and 4 lasagna noodles. Layer with 1 cup asparagus sauce and remaining asparagus spears; 1/3 of both cheeses; remaining 4 lasagna noodles, remaining Mushroom & Garlic Sauce, remaining asparagus sauce and remaining cheeses.
  • 5. Cover with foil; bake 45 minutes.
  • 6. Remove from oven; let stand 15 minutes before cutting.
  • TIP:
  • Substitute Swiss cheese for Fontina cheese.