The word [patience] never means the spirit which sits with folded hands and simply bears things. It is victorious endurance (and) constancy under trial. It is Christian steadfastness, the brave and courageous acceptance of everything life can do to us, and the transmuting of even the worst into another step on the upward way. It is the courageous and triumphant ability to bear things, which enables a man to pass breaking point and not to break, and always to greet the unseen with a cheer.

William Barclay

CATEGORY	CUISINE	TAG	YIELD
Dairy	Swiss	Pasta	6	Servings

INGREDIENTS

2	tb	Butter
1	md	Onion; finely chopped
2		Cloves garlic; minced
3	tb	All purpose flour
2	c	Low fat milk
1/2	ts	Grated lemon peel
1/4	ts	Ground nutmeg
3/4	lb	Asparagus
1 1/2	c	Ricotta cheese (up to)
9		Lasagne noodles
1 1/3	c	Shredded Swiss cheese (about 5 oz.)
1	c	Diced Canadian bacon (about 5-1/2 oz.)
1/2	c	Canned tomato sauce
		Freshly grated Parmesan cheese

INSTRUCTIONS

Date: Fri, 05 Apr 1996 13:37:00 -0800
From: Gerald Edgerton <jerrye@wizard.com>
From the CookBook USA CD. Melt butter in heavy medium saucepan over medium
low heat. Add onion and garlic and saute onion until translucent, about 8
minutes.  Add flour and cook 2 minutes, stirring occasionally. Gradually
whisk in milk. Simmer until mixture thickens, stirring constantly, about 2
minutes. Mix in lemon peel and nutmeg. Remove from heat. Season with salt
and pepper. (Can be prepared 1 day ahead. Cover white sauce and
refrigerate.) Grease 8" square baking pan. Steam asparagus over boiling
salted water until just crisp tender, about 6 minutes. Refresh under cold
water; drain. Cut asparagus into 1" pieces. Combine asparagus and ricotta
in small bowl. Cook lasagne noodles in large pot of rapidly boiling salted
water until just tender but still firm to bite, stirring occasionally.
Drain. Rinse noodles with cold water and drain well. Spread 1/2 of white
sauce in bottom of pan. Top with single layer of lasagne noodles, trimming
to fit. Cover with 1/2 cup white sauce. Top with 1/2 of asparagus mixture.
Top with half each of Swiss cheese and bacon. Top with another layer of
noodles. Cover with remaining white sauce. Top with remaining asparagus
mixture, Swiss cheese and bacon. Cover with remaining noodles. Drizzle top
with tomato sauce.  Sprinkle with Parmesan cheese. (Can be prepared 1 day
ahead. Cover and refrigerate. Bring to room temperature before continuing.)
Preheat oven to 350 degrees. Bake lasagne until heated through, about 20
minutes. Cool slightly before serving. 6 servings.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
From the MasterCook recipe list.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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