Prep Time:
20 Min
Cook Time:
45 Min
Ready In:
1 Hr 5 Min
Ingredients
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3 pounds fresh asparagus, trimmed and cut into 1 inch pieces
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1/3 cup butter or margarine
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1/2 cup all-purpose flour
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1 1/2 teaspoons salt
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1/4 teaspoon pepper
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5 cups milk
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1 (8 ounce) package cream cheese, cubed
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1 tablespoon lemon juice
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1 teaspoon grated lemon peel
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1/4 teaspoon ground nutmeg
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12 lasagna noodles, cooked and drained
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2 cups shredded mozzarella cheese
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1/3 cup shredded Parmesan cheese
Directions
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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.
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Spread about 3/4 cup sauce in a greased 13-in. x 9-in.-2-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 degrees F for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
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