This was very good made with whole wheat lasagna and soy milk and cheeses. I can only imagine how delicious it would be prepared "as is"! -LuAnn
No-stick cooking spray
12 lasagna noodles
3 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1/3 cup butter or margarine
1/2 cup flour
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 cups milk
1 (8-ounce) package cream cheese, cubed
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
1/4 teaspoon ground nutmeg
2 cups shredded Mozzarella cheese
1/3 cup shredded Parmesan cheese
Lightly spray the bottom of a non-aluminum 13x9x2-inch baking pan with no-stick cooking spray; set aside.
Cook the lasagna noodles according to package directions.
Meanwhile, in a large saucepan, cook the prepared asparagus in a small amount of water until crisp-tender, about 7 minutes.
Drain the asparagus and set aside.
In another, larger saucepan, melt the butter or margarine.
Stir in the flour, salt and pepper until smooth.
Gradually stir in the milk.
Bring to a boil, stirring constantly; cook and stir for 2 minutes more minutes, or until thickened, then turn off the heat.
Stir in the cream cheese until melted.
Stir in the lemon zest, lemon juice and nutmeg.
Spread about 3/4 cup of the sauce into the prepared pan.
*Layer with three lasagna noodles, arranged side-by-side, a fourth of the remaining sauce, a third of the asparagus and a third of the shredded Mozzarella cheese.*
Repeat the layers (from * to *) twice.
Top with the last three noodles and the rest of the sauce.
Sprinkle with shredded Parmesan cheese.
Bake the lasagna, uncovered, in the preheated oven for 45 to 50 minutes, or until bubbly and golden brown.
Let stand 15 minutes before serving.