Ingredients Jump to Instructions ↓

  1. 3 pounds fresh asparagus, cut into 1-inch pieces

  2. 1/3 cup butter, cubed

  3. 1/2 cup all-purpose flour

  4. 1-1/2 teaspoons salt

  5. 1/4 teaspoon pepper

  6. 5 cups milk

  7. 1 package (8 ounces) cream cheese, cubed

  8. 1 tablespoon lemon juice

  9. 1 teaspoon grated lemon peel

  10. 1/4 teaspoon ground nutmeg

  11. 12 lasagna noodles, cooked and drained

  12. 2 cups (8 ounces) shredded mozzarella cheese

  13. 1/3 cup shredded Parmesan cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted. Spread about 3/4 cup sauce in a greased 13-in. x 9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting. Yield: 12 servings.


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