Roasted Asparagus Lasagna

This recipe is a wonderful springtime recipe as it incorporates fresh asparagus. It's one of our favorite recipes to make in early spring when the asparagus is fresh and crisp (and somewhat inexpensive!). Although it is vegetarian, it's a very "meaty" dish and is sure to fill you up.

Roasted Asparagus Lasagna

2 pounds fresh asparagus, trimmed and cut into 1-inch pieces
1 cup sliced fresh mushrooms
2 tablespoons olive oil, divided
2 tablespoons butter
3 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 teaspoon white pepper
dash ground cloves
1-1/2 cups milk
1 cup thinly sliced red onion
2 garlic cloves, minced
12 lasagna noodles, cooked and drained
1-1/2 cups (6 ounces) shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450 degrees for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350 degrees.
In a large saucepan, melt butter. Stir in 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 and garlic in remaining oil until tender. Remove from heat; add roasted asparagus and mushrooms.
In a greased 13x9 inch baking dish, layer four noodles, a third of 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 degrees for 35 minutes. Uncover; bake at 350 degrees for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings