Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Asparagus Goat Cheese Lasagna Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Pound(s) Asparagus, trimmed
2 Tablespoon(s) Olive oil
Six 7 by 6 1/4-inch sheets
of instant no boil
lasagna
3 Tablespoon(s) Butter
1/4 Cup(s) Allpurpose flour
1 1/2 Cup(s) Chicken broth
1/2 Cup(s) Water
7 Ounce(s) Mild goat cheese such as
Montrachet
1 Teaspoon(s) Freshly grated lemon zest
or to taste
Salt
1 1/2 Cup(s) Freshly grated parmesan
cheese
4 degrees.
Directions:
Heat oven to 500 degrees. Cut the tips off asparagus spears and
reserve them. Cut remaining spears into 1/2inch pieces and place in a
large baking pan toss the with the oil. Roast them, shaking the pans
every few minutes, for 5 to 10 minutes, or until tendercrisp. Sprinkle
the asparagus with salt to taste and let cool. Reduce oven temperature
to In a saucepan melt the butter, add the flour, and cook over
moderate low heat, stirring, for 3 minutes. Add the broth and the
water in a stream, whisking, and cook until the sauce simmer for 5
minutes. Blend in the goat cheese, zest and salt to taste, until the
sauce is smooth. Spray the bottom and sides of a 13 by 9inch baking
dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of
the sauce. Top the sauce with half of the roasted asparagus and
sprinkle it with 1/2 cup of Parmesan. Top with two more sheets of
pasta and repeat layering ending with a top layer of pasta. Arrange
the reserved asparagus tips on the top of pasta, spoon on the
remaining sauce and then the remaining Parmesan cheese. Cover the dish
with foil and bake for 20 minutes. Remove foil and bake 10 minutes
longer or until is golden and bubbling. Let it stand for 10 minutes
before serving. Yield: 8 servings Converted by MC_Buster. Recipe by:
CHEF DU JOUR SHOW #DJ9273 - JANE KIRBY Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 4314
Calories From Fat: 1993
Total Fat: 225g
Cholesterol: 530.1mg
Sodium: 13202.6mg
Potassium: 5374.5mg
Carbohydrates: 324.4g
Fiber: 34.7g
Sugar: 5.4g
Protein: 258.5g


Scale this recipe to Servings [?]