LASAGNE WITH ASPARAGUS AND MUSHROOM SAUCE

LASAGNE WITH ASPARAGUS AND MUSHROOM SAUCE image

Yield 7-9 SERVINGS

Number Of Ingredients 11

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2 tablespoons butter
1/3 cup flour
1/2 teaspoon salt
1/8 teaspoon nutmeg
4 cups milk
1 1/2 pounds medium asparagus spears
1 tablespoon olive oil
1 box lasagne, oven ready
12 ounces fontina cheese, cut into small cubes
1 cup freshly grated Parmigiano Reggiano cheese
2 cups Mushroom & Garlic Sauce

Steps:

Melt butter in a saucepan over medium heat. Add flour, salt and nutmeg; stir 1 minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking 1 more minute; set aside. Preheat oven to 375°. Trim about 1 inch from bottoms of asparagus spears, discard. Steam asparagus for 6 minutes or until tender. Cool slightly; cut an additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor; puree until creamy. Stir asparagus puree into white sauce. Spread 1 cup asparagus sauce in 13x9-inch baking dish; top with 4 lasagne sheets and another cup of asparagus sauce. Top with half of the asparagus spears, one third of both cheeses, 1 cup Mushroom & Garlic Sauce. Top with 4 lasagne sheets, 1 cup asparagus suce, the remaining asparagus spears and one-third of both cheeses. Top with 4 more lasagne sheets, remaining Mushroom & Garlic Sauce and cheeses. Cover with foil; bake 45 minutes. Remove from oven; let stand 15 minutes before cutting. Tip: You may substitute Swiss cheese for Fontina cheese. PREP TIME: 30 minutes. COOK TIME: 45 minutes.