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!

Ingredients:

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

Directions:

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.

Creamy Bowtie and Asparagus Pasta

I made this on Sunday ...and substituted the chicken bouillon for vegetable bouillon cubes (for Riley of course!) :) Everyone LOVED it. SO good!



1 pkg. bow tie pasta
1/2 c. butter
2 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/4 c. toasted pinenuts (or to taste)
Fresh parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.