Creamy Artichoke and Asparagus Lasagna

Loved it.  I made a few changes.  I scrapped the "Organic" part of the broth,  I used whole milk and regular salt.  I don't care if its religiously approved, and I used whole fat mozzarella and real Parmesan.  Turned out great.

Made as written but with no boil noodles. The Barilla brand fit perfectly in an 8x8 pan. No problems with it being runny because the no boils require more liquid. Used canned artichokes & went a bit heavier with the herbs. We loved this with an orange-fennel salad & breadsticks.

I cut back on the lemon as recommended by others.  I used chicken broth instead of vegetable broth, otherwise made exactly as directed.  I felt the leek was overpowering.  Loved the artichoke hearts and the sauce, but DH said, "I wish they'd called it something else.  This isn't lasagna."  Probably won't make again.

Made exactly as written, thought the lemon taste was a little over powering. Loved the idea, but didn't work for us. Will not make again.

I love this recipe. I substituted quite a bit because I didn't have everything on hand. I used spinach and carrots in place of the asparagus and artichokes. And I didn't have lasagna noodles either; replaced with ziti. But still...the sauce is AMAZING! The lemon adds just the right kick. I highly recommend it. Yummy.

We liked it. If we make it again is cut back on the amount of lemon zest.

This is my favorite 'light' white sauce. Simple, healthy and delicious. I make this recipe and I also just make the sauce, add the artichokes and asparagus to the sauce, sprinkle with a little garlic powder (or garlic salt) and top little grated parmesan cheese and serve it over fettuccine. One note, after you add the zest, you need to let it cook in the sauce a bit to get the full flavor.

This was pretty good! But a project, yes, like most lasagnas. I made it almost exactly according to the recipe.

This is definitely a weekend project, but well worth the effort - it would make a lovely Mother's Day dish or bridal shower dish. I used half 2% milk and 1/2 non-fat milk, but I would use all 2% milk next time because it was a little runny. I would also use no-cook lasagna because cooking the noodles is more work/pans/cleaning, plus a couple of the noodles stuck to the pan, so I had to cook 2 more. I would add some frozen peas for extra color. As I was eating it, I kept thinking some kind of nut would be good in it - maybe walnuts or pine nuts. I liked the slight peppery taste which must be from the black pepper and cayenne pepper, so don't skimp on that.

I followed the recipe almost exactly and it was delicious. The only change I made was to use soy milk because I had a ton of it at home and didn't want to buy regular milk on top of that. I'm not sure if it would have been different with regular milk, but I did think the lasagna was a little runny for my taste. Next time I will use regular milk. Also, next time I might add some ricotta because I like ricotta in my lasagna. Yes, it did take a little while, but it's lasagna so that's to be expected. I didn't think it was overly involved.

Really liked this recipe. I couldn't find frozen artichokes and the fresh ones did not look too fresh so I used a 7 oz. jar of marinated artichokes but I rinsed them. I used whole-wheat lasagna noodles without cooking them first. I just assembled the lasagna and let it sit in the refrigerator overnight so the noodles absorbed moisture. I let it get to room temperature and then baked for about 30 minutes. I will make again but want to try it with fresh artichokes.

So delicious. I doubled the amount of veggies in my version. This recipe is worth a try. I'll be using it again!

Definitely a weekend recipe. It takes some time and uses a lot of pans so the prep is not something I would want to tackle on a weekday. However, prep on weekend and cook during the week would be a really good option. I had trouble knowing when the sauce was "thickened" well enough to build the lasagna. It was much longer than a minute and still seemed runny. But it does seem to thicken and absorb little in the dish so it tired out fine. I am just not familiar with be béchamel sauces. The other thing I might try although ruining the vegetarian component would be to add some pancetta or crispy bacon. The three stars is based on prep time. It tastes great and is very pretty.

This is a great lasagna!! I made it exactly as written using regular lasagna noodles and the frozen artichokes. It was a bit labor intensive boiling the noodles, slicing and cleaning the leeks, and making the sauce. It took me longer than the 35 minutes which was given as the hands on time--perhaps make on a Sunday for a quick meal on Monday. Next time I may try the no boil noodles to cut out that step. My husband really liked the lightness of it. I will be freezing the leftovers for a future meal.

We loved this! I also used canned artichokes in water - drained them well and patted dry.Used no boil noodles, no need to cut them in an 8x8. Assembled the day before and baked the next day. Light flavor and delicious!

This lasagna is lovely. I typically do not like bechamel sauces but this one is light and tasty. The artichokes and asparagus work perfectly together. I did make some changes I used canned artichoke hearts which added some flavor no boil lasagna noodles a little more cheese and let it bake a little longer