| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Italian1 |
6 |
servings |
INGREDIENTS
| 2 |
tb |
Butter; (1/4 stick) |
| 1 |
md |
Onion; finely chopped |
| 2 |
|
Garlic cloves; 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 |
| 6 |
|
Lasagna noodles; (6 to 9) |
| 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
Melt butter in heavy medium saucepan over medium low heat. Add onion
and garlic and sauté.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 lasagna 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 lasagna
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 350F.
Bake lasagna until heated through, about 20 minutes. Cool slightly
before serving. 6 servings.
Per serving: 567 Calories (kcal); 20g Total Fat; (32% calories from
fat); 26g Protein; 70g Carbohydrate; 65mg Cholesterol; 164mg Sodium
Food Exchanges: 4 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0
Fruit;
2 1/2 Fat; 0 Other Carbohydrates
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