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Ingredients
| asparagus: 4 lbs |
| salted butter: 1/3 cup |
| all-purpose flour (unsifted): 1/2 cup |
| 2% milk: 5 cups |
| cream cheese: 8 oz |
| lemon zest: 1 tsp (grated) |
| lemon juice: 1 Tbl |
| salt: 1 1/2 tsp |
| black pepper: 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| uncooked lasagna noodles: 15 |
| mozzarella cheese, whole milk (shredded): 2 cups |
| grated parmesan cheese: 1/2 cup (freshly grated) |
Asparagus Lasagna
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
45 min -
Servings
8 serving(s)
Tags
- Bend asparagus spears gently to snap off tough end.
- Cut tender parts into 1" pieces.
- Wash under cold running water.
- Shake off excess water and place in microwaveable container.
- Microwave on HI for 3 minutes (alternately, cook in boiling water for 3 minutes).
- Drain and rinse under cold water, drain again.
- Set aside 1 1/2 cups asparagus tips.
- In saucepan, melt butter over medium heat.
- Gradually whisk in flour and cook, stirring constantly, for 1 minute.
- Whisk in milk and stirring constantly, cook for 10 minutes or until thickened.
- Remove from heat.
- Stir in cream cheese, lemon rind, lemon juice, salt, pepper and nutmeg until cheese is melted.
- Meanwhile, cook noodles in boiling water until tender (about 10 minutes).
- Place 3 noodles in a 13x9 baking dish.
- Spread with one cup sauce, then 1/4 of the asparagus (not including reserved tips), then 1/4 of the mozzarella.
- Repeat layers 3 more times then top with final layer of noodles and sauce.
- Sprinkle with Parmesan cheese.
- Bake in preheated 375 degree oven for 35-40 minutes or until bubbling and golden.
- Sprinkle reserved asparagus tips over top.
- Bake for an additional 5 minutes.
- Let sit for 10 minutes before serving.