Asparagus-Pesto Lasagna

• lasagna noodle
• 13 cup all-purpose flour
• 3 12 cups low-fat milk, divided
• 6 tablespoons pesto sauce
• 2 tablespoons grated parmesan cheese, plus additional for garnish
• 1 teaspoon salt
• 14 teaspoon ground black pepper
• 2 teaspoons olive oil
• 1 14 lbs asparagus spears, tips cut off and reserved, spears trimmed and chopped into 1/4 inch pieces

1. Preheat oven 350F.
2. Whisk flour and 1/2 cup milk in saucepan until smooth.
3. Gradually whisk remaining milk.
4. Bring to a boil over medium heat, whisking constantly and boil 1 minute or until thickened remove from heat.
5. Stir in pesto, parmesan, salt and pepper.
6. Reserve 1 cup white sauce.
7. Warm oil in non-stick skillet over medium-high heat.
8. Add chopped asparagus (not tips) and cook stirring often, 5 minutes or until tender.
9. Add garlic to skillet.
10. Cook, stirring 1 minute.
11. Add salt and pepper to taste.
12. Remove from heat.
13. Coat 13x9-inch baking dish with cooking spray.
14. Place layer of noodles in dish, overlapping slightly; layer with half cooked asparagus, 3/4 cup Fontina and half sauce.
15. Add another layer of pasta, remaining cooked asparagus and 3/4 cup Fontina.
16. Top with layer of noddles and with reserved cup of sauce.
17. Arrange reserved asparagus tips on top and sprinkle with remaining Fontina.
18. Bake, uncovered 35-40 minutes or until golden.
19. Let stand 10 minutes and then serve with grated cheeses.

lasagna noodle, flour, lowfat milk, pesto sauce, parmesan cheese, salt, ground black pepper, olive oil

Taken from www.food.com/recipe/asparagus-pesto-lasagna-161248 (may not work)