Asparagus Lasagna Recipe

Ingredients

• 3 pounds fresh asparagus, cut into 1-inch pieces
• 1/3 cup butter, cubed
• 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

Directions

• 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. 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.

Asparagus Lasagna published in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p154