Asparagus lasagna
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1-2 Lbs. Fresh asparagus, cleaned and cut into 1 inch pieces | ||
| 2 | eaches | Green onions, chopped |
| 4 | cups | Fresh mushrooms, washed and chopped |
| 3 | tablespoons | Butter |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Cayenne pepper |
| 2¼ | cup | Milk |
| 8 | ounces | Lasagna noodles |
| Fresh ground black pepper | ||
| 2 | cups | Cottage cheese |
| 8 | ounces | Monterey Jack cheese, shredded |
| 1/2-1 C Parmesan cheese, grated | ||
Directions
Preheat oven to 325 degrees F. Cook asparagus to crisp tender, drain and let cool. Saute' onions and mushrooms in butter until soft, about 5 minutes. Blend in flour, salt and cayenne pepper. Gradually stir in milk, and cook until sauce has thickened for an additional 5 minutes.
Cook lasagna noodles according to package directions. Spread ½ cup of mushroom sauce in a greased 9" x 13" pan and add a layer of noodles, seasoned with fresh ground black pepper. Add a third of remaining ingredients (asparagus, cottage cheese, Montery Jack cheese, a third of remaining mushroom sauce and Parmesan cheese), then another layer of noodles. Repeat twice. Bake for 45 minutes. Let stand for 20 minutes before cutting. Serves 8. SOURCE:*The Old Farmer's 1995 Almanac POSTED BY: Jim Bodle 10/94 Submitted By JIM BODLE On 10-13-94