Ingredients
3 pounds fresh asparagus, cut into 1-inch pieces1/3 cup butter, cubed1/2 cup all-purpose flour1-1/2 teaspoons salt1/4 teaspoon pepper5 cups whole milk1 package (8 ounces) cream cheese, cubed1 tablespoon lemon juice1 teaspoon grated lemon zest1/4 teaspoon ground nutmeg12 lasagna noodles, cooked and drained2 cups shredded mozzarella cheese1/3 cup shredded Parmesan cheese
Preparation
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, zest and nutmeg until cheese is melted.
Spread about 3/4 cup sauce in a greased 13x9-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° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.
