RFCJ RECIPE ARCHIVE
Posted by : Adam Wetstein KC: Aparagus Lasagne - dairy
Try this slimming recipe. Asparagus lasagne Sauce 3 tbs. butter 3 tbs. flour 2 cups milk 1 cup whipping cream 1 lb. goat cheese 2 tsp. grated lemon rind 1 cup chopped chives salt and freshly ground pepper 2 * lbs. asparagus, trimmed 2 tbs. olive oil 1 cup grated parmesan 16 fresh lasagne noodles In a pot on medium heat, combine butter and flour and cook for one minute. Add milk and cream and whisk to boil. Simmer for 5 minutes. Stir in goat cheese, lemon rind and chives and season well with salt and pepper. Preheat oven to 450 - toss aspargaus with olive oil, salt and pepper to taste. Place on cookie sheet and roast for 8 minutes or until crisp-tender. Cool slightly and cut into 2-inch pieces. Reduce oven heat to 350. Divide asparagus into three portions. Divide sauce and parmesan into four portions. Butter an 8 X 12 in. dish. Place noodles touching each other to form a layer. Top with * of sauce, 1/3 of asparagus and * of the cheese. Continue layering noodles, asparagus, sauce and cheese. Top final layer of noodles with remaining sauce and remaining parmesan. Bake for 30 minutes or until bubbling and warm right through.
