Recipes Asparagus Lasagna

aginfo

Junior Member
Messages
692
4 lbs fresh asparagus , pencil thin, plus
2 tablespoons olive oil
salt , to taste
¼ cup butter
¼ cup flour
½ cup water
1 ½ cups chicken broth
2 cups shredded mozzarella cheese
1 tablespoon finely grated lemon zest
16 ounces lasagna noodles
1 2⁄3; cups grated parmesan cheese
1 cup whipping cream

Directions:

1 Cook lasagna noodles and drain.
2 Heat oven to 500°F.
3 Cut off about 1" at the end of the asparagus stalks and discard.
4 Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
5 Roast 5-10 minutes.
6 Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
7 Reduce oven to 400°F.
8 In a large pot, melt butter over medium heat.
9 Add flour and stir for about 2-3 minutes.
10 Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
11 Cook about 5 minutes.
12 Add mozzarella and lemon zest, stirring until the mixture is smooth.
13 Butter a 13 x 9 baking pan.
14 Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
15 Repeat, then put on the top layer of noodles.
16 In a small bowl combine cream and a dash of salt.
17 Whip until soft peaks form then spoon over noodles.
18 Sprinkle with remaining 2/3 cup parmesan cheese.
19 Bake 30 minutes.



Read more: http://cheese.food.com/recipe/asparagus-lasagna-89907#ixzz1plMyq1mr
 
 
Top