Ingredients Jump to Instructions ↓

  1. 1-2 Lbs. Fresh asparagus, cleaned and cut into 1 inch pieces

  2. 2 eaches Green onions, chopped

  3. 4 cups Fresh mushrooms, washed and chopped

  4. 3 tablespoons Butter

  5. cup Flour

  6. 1 teaspoon Salt

  7. teaspoon Cayenne pepper

  8. 2 1/4 cup Milk

  9. 8 ounces Lasagna noodles

  10. Fresh ground black pepper

  11. 2 cups Cottage cheese

  12. 8 ounces Monterey Jack cheese, shredded

  13. 1/2-1 C Parmesan cheese, grated

Instructions Jump to Ingredients ↑

  1. Preheat oven to 325 degrees F. Cook asparagus to crisp tender, drain and let cool. Saute' onions and mushrooms in butter until soft, about 5 minutes. Blend in flour, salt and cayenne pepper. Gradually stir in milk, and cook until sauce has thickened for an additional 5 minutes.

  2. Cook lasagna noodles according to package directions. Spread ½ cup of mushroom sauce in a greased 9" x 13" pan and add a layer of noodles, seasoned with fresh ground black pepper. Add a third of remaining ingredients (asparagus, cottage cheese, Montery Jack cheese, a third of remaining mushroom sauce and Parmesan cheese), then another layer of noodles. Repeat twice. Bake for 45 minutes. Let stand for 20 minutes before cutting. Serves 8. SOURCE:*The Old Farmer's 1995 Almanac POSTED BY: Jim Bodle 10/94 Submitted By JIM BODLE On 10-13-94


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