Sun Oven Asparagus Lasagna

This is based on an old recipe from Weight Watchers. The lightened up béchamel sauce
uses cornstarch to add body without adding as much fat. It’s an acceptable substitution (not to mention that it’s much easier to make) if you want to cut back on calories.

How to make Asparagus Lasagna

1. Set Sun Oven out to preheat. Spray a 9-inch square baking dish with cooking spray.
2. Bring 3 cups of water to boil in a sauce pan. Add the asparagus and cook for 2 minutes. Drain and set aside to cool.
3. Whisk together the milk, cornstarch, flour, butter, salt, and pepper in a saucepan over medium heat. Cook, whisking constantly, until the sauce thickens and comes to a boil, about 5 minutes. Remove from heat, stir in the green onions and ¼ cup of the Parmesan cheese.
4. Spread ¼ of the sauce into the prepared baking dish; top with 2 lasagna noodles, then spread ⅓ of the ricotta and ⅓ of the asparagus over the noodles. Repeat the layers two times with the sauce, noodles, ricotta, and asparagus. End with the last 2 noodles and the remaining sauce.
5. Cover the dish with foil then cover with a dark tea towel and bake the lasagna in the Sun Oven until heated through and noodles are soft. Remove the tea towel and the foil, sprinkle with the remaining Parmesan cheese and bake until the cheese is bubbling, about 2o minutes longer. Let stand 10 minutes before serving.
6. Makes 4 servings

Sun Oven Asparagus Lasagna

A healthier vegetarian lasagna

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Prep Time 20 minutes mins

Cook Time 1 hour hr

Course Main Course

Cuisine Italian, Vegetarian

Servings 4

Calories 475 kcal

Equipment

• 1 Sun Oven

Ingredients

  

1x2x3x

• 1 ½ lbs Asparagus trimmed and cut into ¼ pieces
• 2 cups Low-fat milk
• 1 tablespoon Corn starch
• 1 ½ teaspoon Unsalted butter
• 1 teaspoon Salt
• Pepper to taste
• 5 Green onions thinly sliced
• ½ cup Parmesan cheese freshly grated
• 8 Lasagna noodles no-boil type
• 1 cup Ricotta cheese part-skim if available

Instructions

 

• Set Sun Oven out to preheat. Spray a 9-inch square baking dish with cooking spray.
• Bring 3 cups of water to boil in a sauce pan. Add the asparagus and cook for 2 minutes. Drain and set aside to cool.
• Whisk together the milk, cornstarch, flour, butter, salt, and pepper in a saucepan over medium heat. Cook, whisking constantly, until the sauce thickens and comes to a boil, about 5 minutes. Remove from heat, stir in the green onions and ¼ cup of the Parmesan cheese.
• Spread ¼ of the sauce into the prepared baking dish; top with 2 lasagna noodles, then spread ⅓ of the ricotta and ⅓ of the asparagus over the noodles. Repeat the layers two times with the sauce, noodles, ricotta, and asparagus. End with the last 2 noodles and the remaining sauce.
• Cover the dish with aluminum foil then cover with a dark tea towel and bake the lasagna in the Sun Oven until heated through and noodles are soft.
• Remove the tea towel and the foil, sprinkle with the remaining Parmesan cheese and bake until the cheese is bubbling, about 2o minutes longer.
• Let stand 10 minutes before serving.

Nutrition

Calories: 475kcalCarbohydrates: 60gProtein: 27gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 50mgSodium: 889mgPotassium: 775mgFiber: 6gSugar: 11gVitamin A: 2087IUVitamin C: 12mgCalcium: 489mgIron: 5mg

Keyword Asparagus, lasagna

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