Candace-Roasted Asparagus Lasagna

Roasted Asparagus Lasagna

Ingredients:

* 2 pounds fresh asparagus, trimmed and cut into 1-inch pieces

* 1 cup sliced fresh mushrooms

* 2 tablespoons olive oil, divided

* 2 tablespoons butter

* 3 tablespoons all-purpose flour

* 1/4 teaspoon salt

* 1/8 teaspoon white pepper

* Dash ground cloves

* 1-1/2 cups milk

* 1 cup thinly sliced red onion

* 2 garlic cloves, minced

* 12 lasagna noodles, cooked and drained

* 1-1/2 cups (6 ounces) shredded mozzarella cheese

* 3/4 cup grated Parmesan cheese

Directions:

Place asparagus and mushrooms in a shallow roasting pan. Drizzle with 1 tablespoon oil; toss to coat. Bake at 450° for 8-10 minutes or until vegetables are browned; set aside. Reduce heat to 350°. In a large saucepan, melt butter. Stir in the flour, salt, pepper and cloves until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Set aside. In a large skillet, saute onion and garlic in remaining oil until tender. Remove from the heat; add roasted asparagus and mushrooms. In a 13-in. x 9-in. x 2-in. baking dish coated with cooking spray, layer four noodles, a third of the asparagus mixture, a third of the white sauce, 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese. Repeat layers twice. Cover and bake at 350° for 35 minutes. Uncover; bake 10-15 minutes longer or until heated through. Let stand for 15 minutes before cutting. 12 servings.