Woman's World

Asparagus Lasagna

-

Ready-to- go noodles and sauce make this lasagna a breeze

1 Tbs. olive oil

1 lb. asparagus, trimmed, halved

lengthwise, cut into 2" pieces

2 cloves garlic, minced

1 (15 oz.) jar Alfredo sauce

1 (8 oz.) pkg. oven-ready lasagna

noodles

1 (14 oz.) can artichoke hearts, drained,

chopped, patted dry

8 oz. fontina cheese, shredded

6 Tbs. grated Parmesan cheese

Heat oven to 350°F. In 12" nonstick skillet, heat oil over medium-high heat. Add asparagus; cook, stirring, until almost tender, 3–5 min. Stir in garlic; cook 30 sec. Reserve 1⁄ cup asparagus. 3

Mix sauce and 3⁄ cup water; spread 1⁄ 4 2 cup over bottom of 13"x9" baking dish. Top with 4 noodles. Spread with 1⁄ cup 2 sauce, half of artichokes and half of remaining asparagus, 1⁄ of Fontina and 2 Tbs. 3 Parmesan. Top with 4 noodles; repeat layering with 1⁄ cup sauce, remaining artichokes 2 and asparagus, half of remaining Fontina and 2 Tbs. Parmesan. Top with remaining noodles and sauce; cover. Bake until noodles are tender, 25–30 min. Uncover; top with remaining cheeses and reserved asparagus. Bake until cheese is melted, 5 min. Heat broiler. Broil until browned, 3– 4 min.

Servings: 8. Active time: 35 min. Total time: 1 hr., 30 min. Calories: 364 Protein: 15g Fat: 21g (14g sat.) Chol.: 71mg Carbs.: 27g Sodium: 813mg Fiber: 2g Sugar: 3g

 ??  ??

Newspapers in English

Newspapers from United States