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.
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