Asparagus Lasagna by TasteofHome.com

This recipe is easiest when it is prepared the night before and refrigerated to save time. Also, I found the lemon peel unnecessary and more trouble than it was worth. The nutmeg can also go if it is too expensive and won't be used often. I almost never buy spices I know I won't use regularly.

My only real problem with this recipe is that it isn't really lasagna. When I think about lasagna, I think marinara sauce and more than one major ingredient. This is not typical lasagna. But, I found that I love this recipe. It does make more food than I could possibly eat in one day, but I like that too. I make this when I have a busy week, so I know that I always have leftovers. Also, since I live with 7 other girls, I never worry about food going to waste. Leftovers are a staple college food.
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Time: prep 20 minutes, cook 45 minutes
Ingredients

• 3 pounds asparagus, cut into 1 inch pieces
• 1/3 cup butter or margarine
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 5 cups milk
• 1 package of cream cheese (8 ounces) cubed
• 1 tablespoon lemon juice
• 1 teaspoon grated lemon peel
• 1/4 teaspoon ground nutmeg
• 12 lasagna noodles, cooked and drained
• 2 cups (8 ounces) shredded mozzarella cheese
• 1/3 cup shredded Parmesan cheese

Directions
1.Preheat oven to 375
2. Cook the asparagus in a large saucepan for about 7 minutes (until tender)
3. In another pan, melt the butter and stir in the salt, pepper, and flour; mix until smooth
4. Stir the milk into the butter mixture
5. Bring the mixture to a boil and stir for 2 minutes ( until thickened)
6. Stir in the cream cheese, lemon juice. lemon peel, and nutmeg
7. Continue stirring until the cream cheese is melted
8. Spread about 3/4 cup of the mixture in a greased 13-in x 9-in baking dish
9. Layer 3 noodles on the sauce
10. Layer asparagus and mozzarella on the noodles and cover with sauce
11. Repeat these layering steps twice
12. Cover with the last remaining noodles and sauce
13. Sprinkle the Parmesan cheese over the top
14. Bake for 45-50 minutes, until bubbly and browning on top
15. Let it sit out for 15 minutes before cutting and serving
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