Asparagus Lasagna

13 ingredients
2 steps

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 whole 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 shredded mozzarella cheese
  • 1/3 cup shredded Parmesan cheese

Directions

  1. 1
    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.
  2. 2
    Spread about 3/4 cup sauce in a greased 13x9-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.

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