Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 C sliced fresh mushrooms (6-7 med/large)
2 Tbsp olive oil
2 Tbsp butter/margarine
3 Tbsp all-purpose flour
¼ tsp salt
1/8 tsp pepper
Dash of ground cloves
1 ½ C milk
1 C red onion, thinly sliced
2 garlic cloves, minced
8-12 lasagne noodles, cooked and drained
Preparation
. Place asparagus, mushrooms, onion and garlic in a shallow roasting pan. Drizzle with olive oil; toss to coat. Bake at 450 for 8-10 mins or until vegetables a browned. Set aside. Reduce oven heat to 350.
In a large saucepan, melt butter. Stir in flour, salt, peppers and cloves until smooth. Gradually, stir in milk. Bring to a boil; cook and stir for 2 mins or until thickened. Set aside.
In a 9" x 13" baking dish coated with cooking spray, layer 4 noodles, 1/3 of the asparagus mixture, 1/3 of the white sauce, 1/3 of the mozzarella cheese and 1/3 of the Parmesan cheese. Repeat layers twice.
Cover and bake at 350 for 35 mins. Uncover; bake 10-15 mins longer or until heated through. Let stand for 5 mins before cutting.
