Asparagus Lasagna

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter or margarine
1/2 cup all-purpose flour
1 1/2 teaspoon salt
1/4 teaspoon pepper
5 cups milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside.

In another large saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.

Stir in cream cheese, lemon juice, peel and nutmeg until cheese is melted.

Spread about 3/4 cup sauce in a greased 13x9x2-inch baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan.

Bake, uncovered, at 375F for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

Servings: 12