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2 Tbsp. (1/4 stick) butter
1 Med. onion -- finely chopped
2 garlic cloves -- minced
3 Tbsp. all purpose flour
2 C. low fat milk
1/2 Tsp. grated lemon peel
1/4 Tsp. ground nutmeg
3/4 Lb. asparagus
1 1/2 c. ricotta cheese
6-9 lasagne noodles
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
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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