Asparagus Lasagna

• 3 lb. fresh asparagus, cut into 1-inch pieces
• 1/3 c. butter or margarine
• 1 small onion, finely chopped
• 3 tsp. minced garlic
• 1/2 c. all-purpose flour
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 5 c. low-fat milk
• 1 (8 oz.) pkg. fat-free cream cheese, cubed
• 1 Tbsp. lemon juice
• 1 tsp. grated lemon peel
• dash of liquid hot pepper sauce (optional)
• 1/4 tsp. ground nutmeg
• 12 lasagna noodles, cooked and drained (no-cook lasagna noodles work well)
• 2 c. (8 oz.) shredded Mozzarella cheese
• 1/3 c. shredded Parmesan cheese

1. In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside.
2. In another large saucepan, melt butter.
3. Cook garlic and onion on low heat until transparent.
4. Stir in flour, salt and pepper until smooth.
5. Gradually stir in milk.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Stir in cream cheese, lemon juice, peel, hot pepper sauce and nutmeg.
8. Heat until cheese is melted.
9. Spread about 3/4 cup sauce in a greased 13 x 9 x 2-inch baking dish.
10. Layer with 3 noodles, a fourth of the sauce and a third of the asparagus and Mozzarella.
11. Repeat layers twice.
12. Top with remaining noodles and sauce (dish will be full).
13. Sprinkle with Parmesan.
14. Bake, uncovered, at 375u0b0 for 45 to 50 minutes or until bubbly and golden brown.
15. Let stand for 15 minutes before cutting.
16. Yield:
17. 12 servings.

fresh asparagus, butter, onion, garlic, allpurpose, salt, pepper, lowfat milk, cream cheese, lemon juice, pepper, ground nutmeg, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=98450 (may not work)