2 lbs fresh asparagus, washed and bottom portion removed
2 Tbls olive oil
salt
1/4 c butter
1/4 c flour
2 c chicken or vegetable broth
2 c shredded mozzarella cheese
1 tsp finely grated lemon zest
16 oz lasagna noodles, cooked and drained*
1 2/3 c grated parmesan cheese
1 c whipping cream
Optional: 1 can of salmon, drained – layer with asparagus in baking dish
Layer asparagus on baking sheet, drizzle oil and sprinkle salt on top. Roast at 500 degrees for 5-10 minutes. Cut into 1 inch pieces after cooled. Reduce oven to 400.
Melt butter in sauce pan, then add flour and stir for 3 minutes. Slowly add chicken broth while whisking constantly. Cook 5 minutes. Add mozzarella and lemon zest. Stir until smooth.
Butter 9×13 pan. Place single layer of lasagna noodles, then pour half of the sauce. Layer half of asparagus on top. Sprinkle with 1/2 c parmesan cheese. Repeat, and finish with a layer of noodles.
In small bowl, combine cream and a pinch of salt. Whip to soft peaks and spoon over noodles. Sprinkle remaing parmesan cheese. Bake 30 minutes and then let stand 20 minutes before serving.
*I’ve also made this a little simpler by just using angel hair pasta – and mixing it all together, placing it in the 9×13 pan, then putting the cream on top of that.
Source: Colorado Collage