Asparagus-Pesto Lasagna

• 13 cup all-purpose flour
• 3 1/2 cups low-fat milk, divided
• 6 Tbs. pesto*, or more to taste
• 2 Tbs. grated Parmesan cheese, plus additional for garnish, optional
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 2 tsp. olive oil
• 1 1/4 lb. asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4-inch pieces
• 1 clove garlic, minced (about 1 tsp.)
• 16 no-cook lasagna noodles (9 oz.)
• 2 cups shredded Fontina or part-skim mozzarella cheese (8 oz.), divided

1. Preheat oven to 350F.
2. Whisk flour and 1/2 cup milk in saucepan until smooth.
3. Gradually whisk in remaining milk.
4. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened.
5. Remove from heat; stir in pesto, Parmesan, salt and pepper.
6. Reserve 1 cup white sauce.
7. Warm oil in large nonstick skillet over medium-high heat.
8. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender.
9. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper.
10. Remove from heat.
11. Coat 13x9-inch baking dish with cooking spray.
12. Place layer of noodles in dish, overlapping slightly.
13. Layer with half of cooked asparagus, 3/4 cup Fontina and half of sauce.
14. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup Fontina.
15. Top with layer of noodles, then with reserved 1 cup white sauce.
16. Arrange reserved asparagus tips over top and sprinkle with remaining Fontina.
17. Bake, uncovered, 35 to 40 minutes, or until golden.
18. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.
19. * Look for the freshest, most flavorful pesto in the refrigerator section of the supermarket, packaged in vacuum-sealed bags or in plastic tubs.

flour, lowfat milk, pesto, parmesan cheese, salt, ground black pepper, olive oil, clove garlic, noodles, mozzarella cheese

Taken from www.vegetariantimes.com/recipe/asparagus-pesto-lasagna/ (may not work)