Roasted Asparagus Lasagna

• 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
• 1 cup sliced fresh mushrooms
• 2 tablespoons olive oil, divided
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon white pepper
• Dash ground cloves
• 1-1/2 cups whole milk
• 1 cup thinly sliced red onion
• 2 garlic cloves, minced
• 12 lasagna noodles, cooked and drained
• 1-1/2 cups shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

1. Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450u0b0 for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350u0b0.
2. In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
3. In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms.
4. In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice.
5. Cover and bake at 350u0b0 for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.

fresh asparagus, mushrooms, olive oil, butter, allpurpose, salt, white pepper, ground cloves, milk, red onion, garlic, lasagna noodles, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-asparagus-lasagna/ (may not work)