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Asparagus & Goat Cheese Lasagna

Source of Recipe

fooddownunder.com


List of Ingredients

4 lb Asparagus, trimmed
2 tbl Olive oil
    Six 7 by 6 1/4-inch sheets of instant, (no boil) lasagna
3 tbl Butter
1/4 cup Allpurpose flour
1 1/2 cup Chicken broth
1/2 cup Water
7 oz Mild goat cheese such as Montrachet
1 tsp Freshly grated lemon zest, or to taste
    Salt
1 1/2 cup Freshly grated Parmesan cheese


Recipe

* Heat oven to 500 degrees. Cut the tips off asparagus spears and reserve them. Cut remaining spears into 1/2inch pieces and place in a large baking pan toss the with the oil. Roast them, shaking the pans every few minutes, for 5 to 10 minutes, or until tendercrisp.

* Sprinkle the asparagus with salt to taste and let cool. Reduce oven temperature to 400 degrees.

* In a saucepan melt the butter, add the flour, and cook over moderate low heat, stirring, for 3 minutes. Add the broth and the water in a stream, whisking, and cook until the sauce simmer for 5 minutes.

* Blend in the goat cheese, zest and salt to taste, until 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 cup 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 minutes. Remove foil and bake 10 minutes longer or until is golden and bubbling. Let it stand for 10 minutes before serving.
* Yield: 8 servings