Asparagus Lasagna

Cook lasagna noodles and drain.

Heat oven to 500°F.

Cut off about 1" at the end of the asparagus stalks and discard.

Coat the asparagus with olive oil and spread out in a single layer in a baking dish.

Roast 5-10 minutes.

Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.

Reduce oven to 400°F.

In a large pot, melt butter over medium heat.

Add flour and stir for about 2-3 minutes.

Combine water and broth; slowly add to flour-butter mixture, constantly stirring.

Cook about 5 minutes.

Add mozzarella and lemon zest, stirring until the mixture is smooth.

Butter a 13 x 9 baking pan.

Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.

Repeat, then put on the top layer of noodles.

In a small bowl combine cream and a dash of salt.

Whip until soft peaks form then spoon over noodles.

Sprinkle with remaining 2/3 cup parmesan cheese.

Bake 30 minutes.