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Ingredientes
- 4 lb Asparagus, trimmed
- 2 Tbsp. Extra virgin olive oil Six 7 by 6 1/4-inch sheets of instant, (no boil) lasagna
- 3 Tbsp. Butter
- 1/4 c. Allpurpose flour
- 1 1/2 c. Chicken broth
- 1/2 c. Water
- 7 ounce Mild goat cheese such as Montrachet
- 1 tsp Freshly grated lemon zest, or possibly to taste Salt
- 1 1/2 c. Freshly grated Parmesan cheese
Direcciones
- Heat oven to 500 degrees. Cut the tips off asparagus spears and reserve them. Cut remaining spears into 1/2inch pcs and place in a large baking pan toss the with the oil. Roast them, shaking the pans every few min, for 5 - 10 min, or possibly till tendercrisp.
- Sprinkle the asparagus with salt to taste and let cold. Reduce oven temperature to 400 degrees.
- In a saucepan heat the butter, add in the flour, and cook over moderate low heat, stirring, for 3 min. Add in the broth and the water in a stream, whisking, and cook till the sauce simmer for 5 min.
- Blend in the goat cheese, zest and salt to taste, till the sauce is smooth.
- Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of the sauce. Top the sauce with half of the roasted asparagus and sprinkle it with 1/2 c. of Parmesan. Top with two more sheets of pasta and repeat layering ending with a top layer of pasta.
- Arrange the reserved asparagus tips on the top of pasta, spoon on the remaining sauce and then the remaining Parmesan cheese. Cover the dish with foil and bake for 20 min. Remove foil and bake 10 min longer or possibly till is golden brown and bubbling. Let it stand for 10 min before serving.
- Yield: 8 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1828g | |
| Calories 1702 | |
| Calories from Fat 1062 | 62% |
| Total Fat 120.82g | 151% |
| Saturated Fat 77.26g | 309% |
| Trans Fat 0.0g | |
| Cholesterol 315mg | 105% |
| Sodium 3854mg | 161% |
| Potassium 2479mg | 71% |
| Total Carbs 46.93g | 13% |
| Dietary Fiber 21.8g | 73% |
| Sugars 21.3g | 14% |
| Protein 119.54g | 191% |
