Asparagus Lasagna

Asparagus Lasagna


  • 4 pounds asparagus
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 5 cups milk
  • 8 ounces Gruyere cheese
  • 1 tablespoon grated lemon rind
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 15 lasagna noodles
  • 2 cups shredded mozzarella cheese
  • 1/3 cup freshly grated parmesan


Makes 8 servings. Bend asparagus until stalks snap at natural breaking point; reserve bases for another use. Cut asparagus into 1-inch pieces. In large pot of boiling water, cook for 3 minutes. Drain and refresh under cold running water; drain again. Reserve 1 1/2 cups of asparagus tips; set aside. In saucepan, melt butter over medium heat. Gradually whisk in flour and cook, whisking, for 1 minute. Whisk in milk; bring to a boil whisking. Reduce heat to medium-low; cook, stirring, for 10 minutes or until thickened. Remove from heat. Stir in gruyere cheese, lemon rind and juice, salt, pepper and nutmeg until cheese is melted. Meanwhile, in large pot of boiling salted water, cook noodles for about 10 minutes or just until tender. Arrange 3 noodles in 13 x 9 inch baking dish. Spread 1 cup of the sauce, the one-quarter of the asparagus, then one quarter of the mozzarella. Repeat layers 3 more times, then top with final layer of noodles and sauce. Sprinkle Parmesan over top. Place pan on baking sheet; bake in 375 F oven for 35 to 40 minutes or until bubbly and top is light golden. Sprinkle reserved asparagus over top. Bake 5 minutes or until asparagus is heated through. Let stand for 10 minutes before serving.

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