Creamy Artichoke and Asparagus Lasagna recipes

Creamy Artichoke and Asparagus Lasagna recipes
18 Ingredients
  • 1 tablespoon olive oil
  • 2 cups thinly sliced leek (about 2 large)
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 2 teaspoons minced garlic
  • 2 teaspoons chopped fresh thyme
  • 7 ounces frozen artichokes, thawed and coarsely chopped (about 2 cups)
  • 1 1/2 cups 1% low-fat milk, divided
  • 3 tablespoons all-purpose flour
  • 1 cup organic vegetable broth
  • 1 1/2 teaspoons grated lemon rind
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon nutmeg
  • Dash of ground red pepper
  • 4 ounces part-skim mozzarella cheese, shredded (about 1 cup)
  • 2 ounces vegetarian Parmesan cheese, grated (about 1/2 cup)
  • cooking spray
  • 6 cooked lasagna noodles
Nutrition
320
16% daily value
6 servings
                                       
                                            high-​fiber, vegetarian
     

Fat

22% 14

Saturated

28% 6

Trans

- 0

Monounsaturated

- 6

Polyunsaturated

- 2

Carbs

11% 34

Carbs (net)

- 27

Fiber

28% 7

Sugars

- 7

Sugars, added

- 0

Protein

33% 16

Cholesterol

9% 26

Sodium

26% 619

Calcium

37% 371

Magnesium

21% 87

Potassium

13% 627

Iron

21% 4

Zinc

18% 2

Phosphorus

49% 343

Vitamin A

16% 147

Vitamin C

20% 18

Thiamin (B1)

20% 0

Riboflavin (B2)

30% 0

Niacin (B3)

13% 2

Vitamin B6

23% 0

Folate equivalent (total)

32% 129

Folate (food)

- 118

Folic acid

- 6

Vitamin B12

22% 1

Vitamin D

6% 1

Vitamin E

11% 2

Vitamin K

49% 59
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