Ingredients
2 pounds fresh asparagus, trimmed and cut into 1-inch pieces1 cup sliced fresh mushrooms2 tablespoons olive oil, divided2 tablespoons butter3 tablespoons all-purpose flour1/4 teaspoon salt1/8 teaspoon white pepperDash ground cloves1-1/2 cups whole milk1 cup thinly sliced red onion2 garlic cloves, minced12 lasagna noodles, cooked and drained1-1/2 cups shredded part-skim mozzarella cheese3/4 cup grated Parmesan cheese
Preparation
Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°.
In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside.
In a large skillet, saute onion in remaining oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; add roasted asparagus and mushrooms.
In a 13x9-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice.
Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting.
