This old family recipe from one of our staff members is perfect for spring’s asparagus season.
2 lbs asparagus, trimmed
9 lasagne noodles
5 tablespoons unsalted butter, divided
2 green onion stalks
1 lb mushrooms trimmed and chopped
1/4 cup all-purpose flour
1 tsp salt
1/8 tsp pepper
2 1/2 cups milk
1 16 oz ricotta
8 ounces mozzarella
1 cup grated parmesan cheese
Preheat oven to 325 and grease a 13x9 baking dish.
In a large pot, cook noodles following package directions. After cooking, plunge noodles into cold water. Remove and dry the noodles on a towel.
Put one inch of water in a large skillet and bring to a boil. Add trimmed asparagus and cook for 3-5 minutes or until al dente. Do not overcook. Plunge the spears into an ice bath to stop cooking. Once cool, roughly chop asparagus into one-inch pieces.
Melt 3 tablespoons of butter in a large saucepan, add mushrooms, cover, and cook for approximately 4 minutes until the mushrooms are tender. Stir in flour, salt, and pepper. Gradually add milk, and stir until thickened for about 8 minutes.
Spread a little mushroom sauce on the bottom of the baking dish. Place 3 noodles on top, slightly overlapping. Lay half of the asparagus, half of the ricotta, and half of the mozzarella. Then layer and add 1/3 of the parmesan and 1/3 of mushroom sauce.
Repeat with another layer of noodles, remaining asparagus, ricotta, mozzarella, and parmesan cheese, and a third of the mushroom sauce. Lastly, top with the final layer of noodles and remaining mushroom sauce. Sprinkle it with parmesan cheese.
Dice your remaining two tablespoons of butter and sprinkle on top of your lasagna. Cover with foil.
Bake the lasagna at 325 degrees for 30 minutes, then uncover and increase the temperature to 350 degrees. Bake about 15 minutes longer until golden brown and bubbly. Let stand for 15 minutes before cutting and serving.