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4 pounds asparagus
1/3 cup butter
1/2 cup all-purpose flour
5 cups milk
8 oz creamy goat cheese
1 tsp. grated lemon rind
1 T lemon juice
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. nutmeg
15 lasagna noodles
2 cups mozzarella cheese, shredded
1/3 cup Parmesan cheese, freshly grated

Preheat oven to 375 degrees.

Trim asparagus. Cut stalks into 1-inch pieces. Remove 1 1/2
cups 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 glass
baking dish. Spread with 1 cup 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.

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