The Asparagus Goat Cheese Lasagna Recipe is one of my favorite springtime dishes to prepare for loved ones. It’s elegant enough for company, yet simple enough that you won’t spend all day in the kitchen.
What makes this lasagna so special is the combination of fresh asparagus and creamy goat cheese, which come together beautifully in a rich sauce made with butter and flour. The layers of tender pasta create a comforting dish that feels both light and indulgent at the same time.
I love serving this when my grandchildren visit in the spring, and watching their faces light up when they taste that first bite never gets old. It’s the kind of meal that brings everyone to the table together, and I always make extra because they always ask for seconds.
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Asparagus Goat Cheese Lasagna Recipe
Ingredients
- 4 pound Asparagus
- 2 tablespoon Olive Oil
- 3 tablespoon Butter
- 0.25 cup All-Purpose Flour
- 1.5 cup Dry
- 0.5 cup Water
- 7 ounce Goat
- 1 teaspoon Salt
- 1.5 cup Parmesan Cheese
Instructions
- Heat oven to 500 degrees.
- Cut the tips off asparagus spears and reserve them.
- Cut remaining spears into 1/2inch pcs and place in a large baking pan toss the with the oil.
- Roast them, shaking the pans every few min, for 5 – 10 min, or possibly till tendercrisp.
- Sprinkle the asparagus with salt to taste and let cold.
- Reduce oven temperature to 400 degrees.
- In a saucepan heat the butter, add in the flour, and cook over moderate low heat, stirring, for 3 min.
- Add in the broth and the water in a stream, whisking, and cook till the sauce simmer for 5 min.
- Blend in the goat cheese, zest and salt to taste, till the sauce is smooth.
- Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of the sauce.
- Top the sauce with half of the roasted asparagus and sprinkle it with 1/2 c. of Parmesan.
- Top with two more sheets of pasta and repeat layering ending with a top layer of pasta.
- Arrange the reserved asparagus tips on the top of pasta, spoon on the remaining sauce and then the remaining Parmesan cheese.
- Cover the dish with foil and bake for 20 min.
- Remove foil and bake 10 min longer or possibly till is golden brown and bubbling.
- Let it stand for 10 min before serving.
- Yield: 8 servings
