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Asparagus lasagna

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Ingredients/Components

milk
salt - 1 tsp
flour - 1/4 c
butter - 5 Tbsp
pepper - 1/8 tsp
grated Parmesan cheese - 1 c
green onions, sliced - 2 item
Ricotta cheese - 16 oz
lasagna noodles, cooked and drained - 9 item
chopped mushrooms - 1 lb
Monterey Jack cheese, shredded - 8 oz
asparagus, steamed and cooled - 2 lb

How to make asparagus lasagna:

Cook onions and mushrooms in melted butter until mushrooms are tender. Stir in flour, salt and pepper. Gradually add milk. Cook, stirring until thickened, about 8 minutes.

Grease a 13 x 9-inch pan. Spread a little sauce in pan. Layer 3 noodles, half the asparagus, half the Ricotta cheese, half the Jack cheese, a third of the Parmesan cheese and a third of the mushroom sauce. Repeat layers. Top with a final layer of noodles and remaining sauce. Sprinkle with remaining Parmesan cheese. Dot with 2 tablespoons of butter. Cover with foil. Bake in a 235° oven for 30 minutes. Uncover. Increase the oven to 350° and bake for about 15 minutes more or until golden brown and bubbly. Let stand for 15 minutes before cutting.

Recipe categories: Main dish, Casseroles, One Dish meal.

Rating:

3.6

Average rating: 3.6, total votes: 7

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