Roasted Asparagus And Mushroom Vegetarian Lasagna Recipe

Roasted Asparagus And Mushroom Vegetarian Lasagna Recipe. Clean and slice the mushrooms. Saute in the oil until the mushrooms are soft.

Roasted Asparagus and Mushrooms Recipe Sarah Grueneberg from www.foodandwine.com

In a large sauté pan over medium heat, warm the olive oil. Step 1 preheat oven to 450°f. Place in a pot of boiling water seasoned with a bit of salt and sugar.

Place In A Pot Of Boiling Water Seasoned With A Bit Of Salt And Sugar.

Clean and slice the mushrooms. 1 cup (4 oz./125 g) finely grated parmesan cheese directions: Preheat an oven to 350°f (180°c).

Boil The Asparagus Until They Are Soft.

Saute in the oil until the mushrooms are soft. In a large sauté pan over medium heat, warm the olive oil. Step 1 preheat oven to 450°f.

Arrange Asparagus And Mushrooms In An Even Layer On Prepared Baking Sheet.

Add the asparagus, mushrooms and rosemary. If you are using green asparagus, cut off the hard woody end, and slice to fit the lasagna sheets, then par boil until soft. Add the leek and sauté until tender, about 4 minutes.