Asparagus and Zucchini Lasagna

Ingredients

• Lasagna Noodles1 serving (80 g)
• Zucchini1/2 count (100 g)
• Asparagus1/4 cup (35 g)
• Butter1/2 tablespoon (15 g)
• Flour1/2 tablespoon (4 g)
• Milk1/2 cup (120 ml)
• Nutmeg1 pinch (1 g)
• Onion1/4 count (38 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   Chop the onion while you heat the oil in a pan over medium heat.

2. 2

   Step 2

   Once heated, stir-fry the onion with a pinch of salt for 3-5 minutes.

3. 3

   Step 3

   Cut off the woody ends of the asparagus and cut into pieces with the zucchini.

4. 4

   Step 4

   Add to the pan with a pinch of salt and stir-fry for 5-6 more minutes.

5. 5

   Step 5

   At the same time, cook the white sauce. Melt the butter over medium heat and dilute the flour in it.

6. 6

   Step 6

   Remove from heat and add the heated milk gradually, while mixing with a whisk or a wooden spoon.

7. 7

   Step 7

   Take back to the heat until boiling. Remove, add salt and pepper and nutmeg.

8. 8

   Step 8

   Add the asparagus and zucchini to the white sauce and stir. You can set some aside to garnish later.

9. 9

   Step 9

   In a single baking pan place the lasagna noodle and some stuffing.

10. 10

    Step 10

    Repeat the procedure placing the layers until there are no noodles or stuffing left.

11. 11

    Step 11

    Bake at 356 °F (180 °C) for 20 minutes. You can use the oven or air fryer.

12. 12

    Step 12

    Remove and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Asparagus and Zucchini Lasagna can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.