Asparagus Lasagna Recipe

Asparagus Lasagna Recipe

Ingredients:

4 pound of trimmed asparagus
6 sheets of no-boil lasagna-noodles (7 x 6 & 1/4-inch)
1/4 c of flour (all-purpose)
1/2 c of water
1 c of thick cream
3 Tbsps of extra-virgin oil (olive)
1 tsp of fresh lemon zest; grated
1/8 pound of butter (unsalted)
1 & 1/2 c of chicken stock
7 ounces of mild goat-cheese
1 & 2/3 c of grated cheese (Parmesan)

Instructions:

Cut asparagus tips then and reserve. Prepare 2 shallow bake pans. For every pan, toss 1/2 stalks of asparagus w/ 1/2 of oil, coat well then roast in preheated oven (500 degrees F). Shake pans for every 5 mins, cook ’til crisp & tender.

Sprinkle asparagus w/ salt then allow to cool. Slice roasted-asparagus evenly into 1/2-inch lengths & reserve them. Soak your lasagna sheets in bowl filled w/ ice water for about 15 mins ’til soft. Melt butter in saucepan then add flour, then cook roux in mid-heat. Stir for three minutes.

You add water & broth, whisk then simmer for about 5 mins. Add in goat-cheese, salt, and zest. Mix ’til sauce smoothens. Drain noodles well then arrange a lasagna sheet in 2 greased 8-inch bake dish. Spread 1/4 of sauce. Then top w/ 1/4 roasted-aspargus then sprinkle w/ 1/3 c Parmesan.

Repeat procedure, ending w/ a noodle sheet. In bowl, you beat cream w/ pinch salt ’til soft peaked. Arrange reserved tips of asparagus beautifully then spoon over cream then tips of aspargus. Spread evenly then sprinkle w/ 1/3 c of Parmesan. Bake lasagna in middle layer of oven about 20-30 mins at 400 degrees F ’til bubbly and golden. Allow to stand about 10 mins before you serve.

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