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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Here comes asparagus season and a new way to fix it! This seems putzy, but once you get it going it's quite easy. A salad, garlic bread, and a glass of white wine is all you need for a perfect dinner. Ingredients:
5 tablespoons butter, divided |
1 lb mushroom, coarsely chopped |
1 teaspoon salt |
2 1/2 cups milk |
2 lbs asparagus, cooked |
1 (8 ounce) package monterey jack cheese, shredded |
2 tablespoons green onions, thinly sliced |
1/4 cup flour |
1/8 teaspoon pepper |
9 lasagna noodles, cooked |
1 (16 ounce) carton cottage cheese |
1 cup grated parmesan cheese |
Directions:
1. Melt 3 T butter in a large saucepan over medium heat.
2. Add onions and mushrooms; cover and cook until tender, about 4 minutes.
3. Stir in flour, salt and pepper.
4. Gradually add milk, cook, stirring until thickened, about 8 minutes.
5. Preheat oven to 325 degrees.
6. Grease a 13x9 inch pan.
7. Spread some sauce on bottom of pan.
8. Place 3 noodles on top, slightly overlapping.
9. Lay half the asparagus, then half the cottage cheese, half the Jack cheese, 1/3 of the Parmesan and 1/3 the sauce.
10. Repeat, end with noodles,then put the last 1/3 of sauce and on top of that the remaining Parmesan.
11. Dot top with remaining butter.
12. Cover with foil.
13. Bake for 30 minutes.
14. Uncover lasange.
15. Increase temperature to 350 degrees.
16. Bake 15 minutes longer until golden and bubbly.
17. Let stand 15 minutes before slicing.
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