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Asparagus Lasagna

I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. —Bev Angelbrandt, Calgary, Alberta

12 ServingsPrep: 20 min. Bake: 45 min. + standing

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,

2 of 2

Asparagus Lasagna (continued)

Directions (continued)

uncovered, at 375° for 45-50 minutes or until bubbly and golden
brown. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 359 calories, 20 g fat (12 g saturated fat), 64 mg cholesterol, 567 mg sodium, 31 g carbohydrate, 2 g fiber, 15 g protein.