Asparagus Lasagna

In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain and set aside. In a saucepan over Medium heat, saute garlic and thyme in butter. Stir in flour. Gradually whisk in milk; cook and stir for 2 minutes or until thickened. Add pepper. Cut noodles in half; place four noodles in a greased 11x7x2" baking dish. Layer a third of the white sauce, mozzarella cheese, ham and asparagus over noodles. Top with three noodles and another layer of sauce, cheese, ham and asparagus. Repeat layers. Cover and bake at 350ºF.   for 30 minutes or until heated through. Yield: 4 servings.

Per serving, prepared with margarine, skim milk, part-skim mozzarella and low-fat ham: 2 starch, 2 meat, 1 vegetable and 1 fat. 358 calories, 745 mg. sodium, 34 mg. cholesterol, 13 grams fat. Taste of home Magazine, April/May 97, p. 28 MC formatting by bobbi744@sojourn.com NOTES : Recipe submitted to magazine by Jane Galvin, Englewood, Florida. Recipe by: Taste of Home Magazine, April/May 97, p. 28 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997


Asparagus Lasagna 2

2 tablespoons of butter
1 medium Onion, finely chopped
2 Cloves garlic, minced
3 tablespoons of all purpose flour
2 cups of low fat milk
1/2 teaspoon of grated lemon peel
1/4 teaspoon of ground nutmeg
3/4 pound of asparagus
1 1/2 cups of Ricotta cheese
6 - 9 Lasagna noodles
1 1/3 cups of shredded Swiss cheese
1 cup of diced Canadian bacon
1/2 cup of canned tomato sauce
Freshly grated Parmesan

Date: Fri, 05 Apr 1996 13:37:00 -0800 From: Gerald Edgerton <jerrye@wizard.com> From the CookBook USA CD.

Melt butter in heavy medium saucepan over medium low heat. Add onion and garlic and saute onion until translucent, about 8 minutes. Add flour and cook 2 minutes, stirring occasionally. Gradually whisk in milk. Simmer until mixture thickens, stirring constantly, about 2 minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt and pepper. (Can be prepared 1 day ahead. Cover white sauce and refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling salted water until just crisp tender, about 6 minutes. Refresh under cold water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white sauce in bottom of pan. Top with single layer of lasagne noodles, trimming to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture. Top with half each of Swiss cheese and bacon. Top with another layer of noodles. Cover with remaining white sauce. Top with remaining asparagus mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top with tomato sauce. Sprinkle with Parmesan cheese. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before continuing.) Preheat oven to 350ºF.  Bake lasagne until heated through, about 20 minutes. Cool slightly before serving. 6 servings.

MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.