Asparagus Lasagna Recipe

How to make it

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• Cook the spears on a stovetop grill, 5-10 minutes, depending on their thickness.
• Cut the ends off each asparagus spear. Coat the spears well with olive oil.
• Asparagus should be crisp-tender. Cut into 1/2-inch lengths and allow to cool.
• Cook the lasagna noodles, drain, rinse, and set aside.
• In a saucepan, melt the butter and then add the flour.
• Cook over low heat about 3 minutes until smooth.
• Stir in the broth and simmer for 5 minutes, whisking constantly.
• Remove form the heat, whisk in the ricotta and nutmeg until the sauce is smooth.
• Salt and pepper to taste.
• Preheat oven to 350 degrees F.
• Butter an 8-inch square baking pan.
• Spread a small amount of the sauce in the bottom on the pan.
• Spread 3 lasagna noodles over.
• Layer with 1/3 of the asparagus tips, 1/3 of the sauce and 1/3 of the Parmesan.
• Repeat layers 2 more times.
• Bake the lasagna for 30-40 minutes or until golden and bubbly.
• Let stand for 10 minutes before serving.
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