 |
Prep Time: 40 Minutes Cook Time: 40 Minutes |
Ready In: 80 Minutes Servings: 10 |
|
I first tried this at a friend's house. It was so good I begged for the recipe. Ingredients:
4 lbs fresh asparagus, pencil thin, plus |
2 tablespoons olive oil |
salt, to taste |
1/4 cup butter |
1/4 cup flour |
1/2 cup water |
1 1/2 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.
|
|