Ingredients

Instructions

  1. Cook lasagna noodles and drain.
  2. Heat oven to 500°F.
  3. Cut off about 1" at the end of the asparagus stalks and discard.
  4. Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
  5. Roast 5-10 minutes.
  6. Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
  7. Reduce oven to 400°F.
  8. In a large pot, melt butter over medium heat.
  9. Add flour and stir for about 2-3 minutes.
  10. Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
  11. Cook about 5 minutes.
  12. Add mozzarella and lemon zest, stirring until the mixture is smooth.
  13. Butter a 13 x 9 baking pan.
  14. Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
  15. Repeat, then put on the top layer of noodles.
  16. In a small bowl combine cream and a dash of salt.
  17. Whip until soft peaks form then spoon over noodles.
  18. Sprinkle with remaining 2/3 cup parmesan cheese.
  19. Bake 30 minutes.