Asparagus Lasagne

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READY IN: 50mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut tips off asparagus and set aside.
  • Preheat oven to 500°F.
  • Arrange asparagus stalks on two baking sheets.
  • Coat well with oil and sprinkle with minced garlic and salt. Roll around until coated with seasoning.
  • Bake at 500°F 5-10 minutes or until tender crisp.
  • Cut roasted asparagus into 1-inch pieces and set aside.
  • Reduce oven to 400°F.
  • Melt butter in saucepan, whisk in flour and cook over medium heat 3 minutes.
  • Gradually add chicken stock and Water whisking continually for 5 minutes.
  • Remove saucepan from heat add goat cheese, lemon zest, 1/4 tsp salt and white pepper.
  • Whisk until smooth.
  • In 9 x 13 pan (treated with cooking spray) arrange noodles, breaking to fit.
  • Spread noodles with cheese sauce.
  • Top with half the roasted asparagus. Sprinkle with 1/2 cup of parmesan cheese.
  • Continue to layer pasta, sauce, asparagus and parmesan, ending with noodles.
  • In a bowl beat whipping cream with a pinch of salt and nutmeg until it holds soft peaks.
  • Arrange asparagus tips on pasta, spoon on cream, spreading evenly over top.
  • Sprinkle with remaining 1/4 cup of parmesan.
  • Bake at 400° 25 - 30 minutes or until golden.
  • Let stand 10 minutes before serving.
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