MANGIA BENE PASTA

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ASPARAGUS LASAGNA

(Serves 4)

2 lbs. asparagus

2 TB. olive oil

9 dried lasagna noodles

4 TB. unsalted butter

4 TB/ all-purpose flour

1 cup chicken broth

6 oz. ricotta cheese

Pinch of grated nutmeg

Salt and pepper to taste

3/4 cup grated Parmesan cheese

Cook the spears on a stovetop grill, 5-10 minutes, depending on their thickness.

Cut the ends off each asparagus spear.  Coat the spears well with olive oil.

Asparagus should be crisp-tender.  Cut into 1/2-inch lengths and allow to cool.

Cook the lasagna noodles, drain, rinse, and set aside.

In a saucepan, melt the butter and then add the flour.

Cook over low heat about 3 minutes until smooth.

Stir in the broth and simmer for 5 minutes, whisking constantly.

Remove form the heat, whisk in the ricotta and nutmeg until the sauce is smooth.

Salt and pepper to taste.

Preheat oven to 350 degrees F.

Butter an 8-inch square baking pan.

Spread a small amount of the sauce in the bottom on the pan.

Spread 3 lasagna noodles over.

Layer with 1/3 of the asparagus tips, 1/3 of the sauce and 1/3 of the Parmesan.

Repeat layers 2 more times.

Bake the lasagna for 30-40 minutes or until golden and bubbly.

Let stand for 10 minutes before serving.

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