Preparation:
Preheat oven to 500 degrees. Cut and discard 1 inch from bottom of asparagus stalks. Toss stalks with olive oil. Arrange in single layer on 15 x 10-inch baking sheet. Roast 5 to 10 minutes until crisp tender. Remove from oven, sprinkle with salt to taste, and set aside to cool.
Reduce oven temperature to 400 degrees. Cut roasted asparagus into 1/2 inch pieces and set aside. In large saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 3 minutes. Combine water and chicken broth and add, in slow steady stream, whisking constantly. Cook 5 minutes. Add mozzarella and lemon zest and stir until smooth.
Butter 13 x 9 x 2-inch baking pan. Place single layer of lasagna noodles in prepared pan. Pour half of the sauce mixture over noodles. Layer half of the reserved asparagus over sauce. Sprinkle with 1/2 cup of the Parmesan. Top with second layer of noodles, remaining sauce, remaining asparagus, 1/2 cup of the Parmesan, and another layer of noodles.
In small bowl, combine cream and a pinch salt. Whip to soft peaks and spoon evenly over noodles. Sprinkle remaining 2/3 cup Parmesan on top. Bake 30 minutes, or until golden brown and bubbling. Let stand 20 minutes. |
