Another one of Asparagus Lasagna recipes
Keys: Asparagus Pasta pan recipe
Asparagus Lasagna recipes can start from here !!!
Yield: 8 servings
Ingredients
4 lb asparagus
1/3 cup butter
1/2 cup all purpose flour
5 cup milk
8 oz creamy goat cheese, (chevre)
1 tsp grated lemon, rind
1 tbl lemon, juice
1 1/2 tsp salt
1/2 tsp pepper
15 x lasagna noodles
2 cup mozzarella cheese, shredded
1/3 cup parmesan cheese, freshly, grated
Directions
* Preheat oven to 375 degrees F (190 degrees C).
* Trim asparagus.
* Cut stalks into 1-inch (2.5 cm) pieces.
* In large pot of boiling water, cook asparagus for 3 minutes.
* Drain and refresh under cold water.
* Drain again.
* Remove 1 1/2 cups (375 mL) asparagus tips. Set aside.
* In saucepan, melt butter over medium heat.
* Whisk in flour and cook, whisking, for 1 minute.
* Gradually whisk in milk.
* Bring to boil.
* Reduce heat to medium-low.
* Cook, stirring, for 10 minutes or until thickened.
* Remove from heat.
* Stir in goat cheese, lemon rind and juice, salt, pepper and nutmeg until cheese has melted.
* Meanwhile, in large pot of boiling salted water, cook noodles for 6 to 8 minutes or until almost tender.
* Drain and cool in cold water.
* Remove and arrange in single layer on damp tea towel.
* Arrange 3 noodles in single layer in greased 13- x 9-inch (3 L) glass baking dish.
* Spread with 1 cup (250 mL) of the sauce, then one-quarter of the mozzarella. Repeat layers 3 more times.
* Top with final layer of noodles and sauce.
* Sprinkle Parmesan over top.
* Bake in oven for 35 to 40 minutes or until light golden and bubbly.
* Sprinkle reserved asparagus tips over top.
* Bake for 5 minutes or until asparagus is heated through.
* Let stand for 10 minutes before serving.
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