Gary’s Asparagus Lasagna (dairy)
Contributed by Eileen Goltz.

Ingredients 4 to 5 pounds fresh asparagus 1/3 cup butter 1/2 cup flour 5 cups milk 8 ounces Gruyere cheese 1 tablespoon grated lemon rind 1 tablespoon lemon juice 1 1/2 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon nutmeg 15 lasagna noodles 2 cups shredded mozzarella cheese 1/2 cup freshly grated parmesan

Instructions

Preheat oven to 375. Bend asparagus until stalks snap at natural breaking point. Cut asparagus into 1-inch pieces.  In large pot of boiling water, cook for 3 minutes.  Drain and refresh under cold running water; drain again.  Reserve 1 1/2 cups of asparagus tips; set aside.  In saucepan, melt butter over medium heat. Gradually whisk in flour and cook, whisking, for 1 minute.  Whisk in milk; bring to a boil whisking.  Reduce heat to medium-low; cook, stirring, for 10 minutes or until thickened.  Remove from heat.  Stir in the gruyere cheese, lemon rind and juice, salt, pepper and nutmeg until cheese is melted. Meanwhile, in large pot of boiling salted water, cook noodles for about 10 minutes or just until tender. Arrange 3 noodles in 13 x 9” baking dish. Spread 1 cup of the sauce, the one-quarter of the asparagus, then one quarter of the mozzarella. Repeat layers 3 more times, then top with final layer of noodles and sauce. Sprinkle Parmesan over top. Place pan on baking sheet; bake for 35 to 40 minutes or until bubbly and top is light golden.  Sprinkle reserved asparagus over top.  Bake 5 minutes or until asparagus is heated through. Let stand for 10 minutes before serving. 

Serving Size

Serves 8 to 10.

Notes

If fresh asparagus is not in season, use your favorite fresh mushrooms. Asparagus is an insect infested vegetable. Inspection instructions for asparagus are listed below in our "Special Instructions" section.

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .