HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Creamy Asparagus Lasagna
| Creamy Asparagus Lasagna | Print |
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.
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