Creamy Asparagus Lasagna

December 21, 2016
Alice
Pasta Entrees, Starches, Veggies

Creamy Asparagus Lasagna

Recipe By: Alice Morrow

Creamy Asparagus Lasagna

Ingredients

4 lbs. pencil thin, fresh asparagus
2 T. olive oil
Salt and black pepper
¼ c. butter
¼ c. flour
½ c. water
1 ½ c. chicken broth
2 c. shredded mozzarella cheese
2 T. lemon zest
16 oz. lasagna noodles
1 ½ c. grated parmesan cheese
1 c. whipping cream

Instructions

Cook lasagna noodles in boiling salted water to which you add about 2 T. olive oil. Don’t overcook. Drain and set aside.
Heat oven 500.
Cut off the tough stems of asparagus and wash.
Coat asparagus with olive oil and season, then, spread out on baking sheet.
Roast 5-8 minutes. Remove from oven and cut into bite-size pieces and let cool.
Reduce oven to 400.
In large pot, melt butter. Add flour and whisk for 2-3 minutes.
Combine water and broth, slowly add flour/butter mixture, constantly stirring.
Cook about 5 minutes.
Add mozzarella and lemon zest, stirring until mixture is smooth.
Butter 13x9” baking dish.
Place a layer of noodles in the dish, then half the sauce, then half of asparagus pieces, then ½ c. parmesan. Repeat and then top off with a layer of noodles.
In bowl, combine cream and dash of salt. Whip until soft peaks form then spoon over noodles.
Sprinkle with remaining parmesan cheese.
Bake 30 minutes. Remove from oven and let rest 5-8 minutes before cutting.

Creamy Asparagus Lasagna featured

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