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Wayne Grudem

Now, a wise God designs no clashing between his domestic and political and his church institutions. He has ordained that the man shall be head in the family, thus it would be a confusion full of mischief to make the woman head in the church. But we have seen that the right of public teaching must involve the right of spiritual rule. The woman who has a right to preach, if there be any such, ought also claim to be a ruling elder. How would it work to have husband and wife, ruler and subject, change places as often as they passed from the home to the church? We see that this amount of switching roles would result in little short of absolute anarchy.
Robert Dabney

Asparagus Lasagne

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CATEGORY CUISINE TAG YIELD
Dairy Swiss New, Text, Import 6 Servings

INGREDIENTS

2 tb (1/4 stick) butter
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 Lasagne 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 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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“Where love is, God is. #Henry Drummond”

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