Crowd Cooking -- Asparagus Lasagna for 12

[Guest guest]

Asparagus Lasagna

 

2 lb. fresh asparagus, trimmed, cut into 1 " pieces

1 cup fresh mushrooms, sliced

2 TB olive oil, divided

2 TB butter

3 TB all purpose flour

1/4 tsp. salt

1/8 tsp. ground white pepper

Dash ground cloves

1-1/2 cups milk

1 cup red onion, thinly sliced

2 garlic cloves, minced

12 lasagna noodles, cooked and drained

1-1/2 cups (6 oz.) mozzarella cheese, shredded

3/4 cup grated Parmesan cheese

 

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1

tablespoon of oil; toss to coat.

Bake in a preheated 450º F., oven for 8 to 10 minutes or until vegetables

are browned; set aside.

 

Reduce oven heat to 350º F.

 

In a large sauce pan, melt butter. Stir in flour, salt, pepper and cloves

until smooth. Gradually stir

in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Set aside.

 

In a large skillet, sauté onion and garlic in remaining oil until tender.

Remove from heat; add

roasted asparagus and mushrooms.

 

In a greased 9 " x 13 " baking dish, layer four noodles, a third of the

asparagus mixture, a third of

the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.

Repeat layers twice.

 

Cover with foil and bake for 35 minutes. Uncover and bake for another 10 to

15 minutes longer or

until heated through. Let stand for 15 minutes before cutting.

 

Yield: 12 servings.