Mushroom and asparagus lasagna


I love everything about lasagna. You can put anything in it you love, make it ahead of time and just pop it in the oven , it’s perfect for a crowd or to just feed a few…I could go on 😆

I love this particular combination because it’s creamy and full of flavor from the mushroom, garlic and shallots. I snuck in the asparagus for some added nutrition and flavor. If your not a fan of asparagus, you can easily swap it out for spinach or lacinto kale.

Heres what you need:

1 bunch of asparagus

1 large shallot

3 lg cloves of garlic

1 small container of whole milk ricotta cheese

2 tsp herb de Provence (you can buy this at Trader Joe’s)

1/2 tsp garlic powder

1 tsp salt

1 tsp fresh pepper

2 tbsp evoo

1 tbsp butter

6 tbsp grated locatelli cheese

1 bag of grated mozzarella cheese

2 small packages of sliced baby Bella mushrooms

1 box of no boil lasagna noodles or gluten free lasagna noodles

8X8 baking dish


  1. Peel your shallot and garlic, mince
  2. In a large sauté pan, on low heat, drizzle in the evoo and add in shallots and garlic. Sauté until shallots soften. 5 mins
  3. Add in sliced mushrooms, salt, pepper, herbs de Provence, butter and Stir.
  4. Sauté mushrooms until they cook down (10 minutes)
  5. rinse the asparagus, cut off the ends. Cut stalks into 1 inch pieces. Add to mushrooms, stir.
  6. While the veggies are cooking, grab a mixing bowl and spoon the ricotta cheese into it, along with a pinch of salt, garlic powder, crack of pepper and locatelli cheese. Stir to combine.
  7. You can add the veggie mixture to the ricotta. Fold everything together until it’s combined. It will have a creamy texture 🙌🏻
  8. Now you can begin to assemble your lasagna. Grease your pan and start with a layer of the veggie/cheese mixture, then lasagna noodles and last, mozzarella cheese.(you don’t need to do a very thick layer of the veggie mixture. Just enough to cover the noodles) Do as many layers as you can, finishing off the top with a layer is lasagna noodles and last a good layer of mozzarella cheese.
  9. Cover with tin foil and pop in the oven for 35 minutes. (If using no boil pasta) remove tin foil and bake for another 15 minutes.

Serve with a salad salad and enjoy!!







Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s