Asparagus-Pesto Lasagna

• 13 cup flour
• 3 12 cups milk, divided
• 6 tablespoons pesto sauce
• 2 tablespoons parmesan cheese, grated
• 1 teaspoon salt
• 14 teaspoon black pepper
• 1 14 lbs asparagus spears
• 1 teaspoon garlic, minced
• 16 no-boil lasagna noodles
• 2 cups mozzarella cheese, grated and divided

1. Preheat oven to 350 degrees.
2. Prepare asparagus by removing the tips, reserving, and chopping the stalks into 1/2 inch pieces.
3. Whisk together in a sauce pan flour and 1/2 c milk.
4. Whisk in remaining milk, slowly bringing to a boil.
5. Boil 1 minute, or until thickened.
6. Stir in pesto, parmesan, salt and pepper.
7. Reserve 1 cup.
8. Heat oil in skillet.
9. Add chopped asparagus and saute 5 minutes.
10. Add garlic, cook 1 minute more.
11. Add salt and pepper.
12. Grease a 13 x 9 pan.
13. Cover bottom with a layer of lasagna.
14. Layer with 1/2 of the cooked asparagus, 3/4 c of mozzarella, and 1/2 of sauce.
15. Repeat.
16. Top with a layer of lasagna, then with reserved sauce.
17. Arrange asparagus tips over top and sprinkle with remaining cheese.
18. Bake, uncovered, 35-40 minutes.
19. Cool 10 minutes before serving.

flour, milk, pesto sauce, parmesan cheese, salt, black pepper, garlic, lasagna noodles, mozzarella cheese

Taken from www.food.com/recipe/asparagus-pesto-lasagna-184471 (may not work)