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Categories:Viewed: 44 - Published at: 7 years ago
Ingredients
- 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
- 1 C sliced fresh mushrooms (6-7 med/large)
- 2 Tbsp olive oil
- 2 Tbsp butter/margarine
- 3 Tbsp all-purpose flour
- 1/4 tsp salt
- 1/8 tsp pepper
- Dash of ground cloves
- 1 1/2 C milk
- 1 C red onion, thinly sliced
- 2 garlic cloves, minced
- 8-12 lasagne noodles, cooked and drained
Method
- . Place asparagus, mushrooms, onion and garlic in a shallow roasting pan. Drizzle with olive oil; toss to coat. Bake at 450 for 8-10 mins or until vegetables a browned. Set aside. Reduce oven heat to 350.
- 2. In a large saucepan, melt butter. Stir in flour, salt, peppers and cloves until smooth. Gradually, stir in milk. Bring to a boil; cook and stir for 2 mins or until thickened. Set aside.
- 3. In a 9" x 13" baking dish coated with cooking spray, layer 4 noodles, 1/3 of the asparagus mixture, 1/3 of the white sauce, 1/3 of the mozzarella cheese and 1/3 of the Parmesan cheese. Repeat layers twice.
- 4. Cover and bake at 350 for 35 mins. Uncover; bake 10-15 mins longer or until heated through. Let stand for 5 mins before cutting.
