Sun Oven Asparagus Lasagna
A healthier vegetarian lasagna
Servings: 4
Calories: 475kcal
Equipment
- 1 Sun Oven
Ingredients
- 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: 475kcal | Carbohydrates: 60g | Protein: 27g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 50mg | Sodium: 889mg | Potassium: 775mg | Fiber: 6g | Sugar: 11g | Vitamin A: 2087IU | Vitamin C: 12mg | Calcium: 489mg | Iron: 5mg
