Ingredients
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4 lb asparagus 1/3 cup butter 1/2 cup all-purpose flour 5 cups milk 8 oz (250 g) creamy goat cheese (chevre) 1 tsp grated lemon rind 1 Tbsp lemon juice 1-1/2 tsp salt 1/2 tsp pepper 1/4 tsp nutmeg 15 lasagna noodles (about 375 g) 2 cups shredded mozzarella cheese 1/3 cup freshly grated Parmesan cheese
Procedure
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Trim asparagus; cut stalks into 1-inch 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 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. Removed 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. (By the way, I made this
lasagna with Ready-to-use noodles. If you do, you skip this step.)
Arrange 3 noodles in single layer in greased 13-x 9-inch baking dish.
Spread with 1 cup of the sauce, then one-quarter of the asparagus, then
one-quarter of the mozzarella. Repeat these layers 3 more times. Top
with final layer of noodles and sauce. Sprinkle Parmesan over top.
Bake in 375F (190C) 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. Makes 8 servings.
