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Asparagus Lasagna




Source of Recipe


TOH Newsletter


List of Ingredients




-3 pounds fresh asparagus, cut into 1-inch pieces
-1/3 cup butter or margarine
-1/2 cup all-purpose flour
-1-1/2 teaspoons salt
-1/4 teaspoon pepper
-5 cups milk
-1 package (8 ounces) cream cheese, cubed
-1 tablespoon lemon juice
-1 teaspoon grated lemon peel
-1/4 teaspoon ground nutmeg
-12 lasagna noodles, cooked and drained
-2 cups (8 ounces) shredded mozzarella cheese
-1/3 cup shredded Parmesan cheese



Recipe



-In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside.
-In another large saucepan, melt butter.
-Stir in flour, salt and pepper until smooth.
-Gradually stir in milk.
-Bring to a boil; cook and stir for 2 minutes or until thickened.
-Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.

-Spread about 3/4 cup sauce in a greased 13-in. x 9-in. x 2-in. baking dish.
-Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella.
-Repeat layers twice.
-Top with remaining noodles and sauce (dish will be full).
-Sprinkle with Parmesan.
-Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown.
-Let stand for 15 minutes before cutting.
*Yield: 12 servings.