Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             pounds  fresh asparagus
  2        tablespoons  olive oil
                        salt
     1/4           cup  butter
     1/4           cup  flour
     1/2           cup  water
  1 1/2           cups  chicken broth
  2               cups  shredded mozzarella cheese
  1         tablespoon  finely grated lemon zest
  16            ounces  lasagna noodles -- cooked al dente,
                        -- drained
  1 2/3           cups  freshly grated parmesan cheese -- divided
  1                cup  whipping cream

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.

Nutritional Information:

557 Calories (kcal); 29g Total Fat; (45% calories from fat); 21g Protein; 57g Carbohydrate; 82mg Cholesterol; 340mg Sodium