Categories: Pasta- Pasta Sauce- Pizza- Flatbread

Ingredients

• 2 lb. fresh asparagus, divided use
• 1 tsp. salt, plus additional
• 4 Tbsp. light margarine
• 1 lb. mushrooms, coarsely chopped
• 2 green onion, sliced
• 1 lb. nonfat cottage cheese, divided use
• 8 oz. shredded Monterey Jack cheese, divided use
• 1 cup grated Parmesan cheese, divided use

Directions

1. Trim asparagus then steam or boil briefly until tender-crisp. Cut into 2-inch pieces and sprinkle with salt. Set aside.

2. Melt margarine in skillet with mushrooms and onions. cover and cook 4 minutes. Add flour, the 1 tsp. salt an the pepper. Gradually add milks. Cook until thickened, about 10 minutes.

3. Heat oven to 325 degrees and grease a 13 × 9-inch casserole dish.

4. Spread 1/2 cup of the mushroom mixture on the bottom of the pan. Completely cover the bottom of the pan with 3 or 4 lasagna noodles. Mix the garlic and asparagus and lay half this mixture over the noodles. use half of the cottage cheese for the next layer followed by half of the Monterey Jack cheese. Sprinkle with 1/3 cup Parmesan cheese and cover with 1/4 cup of the mushroom mixture. Repeat the layers of noodles, asparagus, cottage cheese, Monterey Jack cheese. Parmesan cheese and mushroom mixture. Top with final layer of noodles and mushroom mixture, then sprinkle with remaining Parmesan cheese.

5. Cover with greased aluminum foil and bake 30 minutes. Increase temperature to 350 degrees and bake for an additional 15 minutes. Let sit for 15 minutes before cutting.

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