Asparagus Lasagna

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ASPARAGUS LASAGNA

 

4 pounds asparagus (2 kg)

1/3 cup butter (75 ml)

1/2 cup all-purpose flour (125 ml)

5 cups milk (1.25 L)

8 oz creamy goat cheese (chevre) (250 g)

1 tsp grated lemon rind (5 ml)

1 T lemon juice (15 ml)

1 1/2 tsp salt (7 ml)

1/2 tsp pepper (2 ml)

1/4 tsp nutmeg (1 ml)

15 lasagna noodles (about 12 oz/375 g)

2 cups mozzarella cheese, shredded (500 ml)

1/3 cup Parmesan cheese, freshly grated (75 ml)

 

Preheat oven to 375 degrees F (190 degrees C).

 

Trim asparagus. Cut stalks into 1-inch (2.5 cm) pieces. Remove 1 1/2 cups

(375 ml) of the asparagus tips. Set aside. In a large pot of boiling water,

cook the remaining asparagus for 3 minutes. Drain and refresh under cold

water. Drain again.

 

In a saucepan, melt butter over medium heat. Whisk in flour and cook,

whisking, for 1 minute. Gradually stir in the 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 a 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 a single layer in greased 13x9-inch (3 L) glass baking

dish. Spread with 1 cup (250 ml) of the sauce, then one-third of the

mozzarella, and then one-third of the cooked asparagus. Repeat layers 2 more

times. Top with final layer of noodles and remaining sauce. Sprinkle

Parmesan over top.

 

Bake in oven for 25 to 30 minutes or until light golden and bubbly.

Sprinkle reserved asparagus tips over top. Bake for an additional 15 minutes

or until asparagus tips are cooked through. Let stand for 10 minutes before

serving.

 

Makes 8 servings.