Wednesday, October 14, 2009

Asparagus Lasagna 1

I have a few of Asparagus Lasagna recipes we love...this one being the easiest. I'll post the others as I make them...this one really is so simple and yummy!! You can assemble the lasagna the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking!


3 pounds fresh asparagus, trimmed and 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 (8 ounce) package cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained (we use whole wheat noodles)
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese


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. Spread about 3/4 cup sauce in a greased 13-in. x 9-in.-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 degrees F for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

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