GOLDEN-CRUSTED MUSHROOM-ASPARAGUS LASAGNA –Lynne Snyder

This is wonderful! The first time I made it Phil ate five pieces. He paid with a hurting stomach but the next time I made it he ate five pieces. You'd think he'd learn.

9 lasagna noodles
2 pounds asparagus, cut into 2-inch pieces
1- 1 ½ pound mushrooms, sliced
1 Tbs. olive or vegetable oil
½ tsp. lemon pepper seasoning salt
3 Tbs. butter or margarine
¼ cup flour
1 can (14 ounces) chicken broth
½ cup milk
1/2 teaspoon dried marjoram leaves
½ cup roasted red bell peppers, from 7-ounce jar, drained and chopped
¾ cup shredded parmesan
2 cups mozzarella cheese
½ cup whipping

Heat oven to 350ºF. Grease 13x9 inch pan.. Cook and drain noodles. Heat 5 cups water to boiling in 3-quart saucepan. Boil asparagus 3 to 4 minutes or until crisp-tender; drain. Place asparagus in bowl. Toss with oil and lemon pepper seasoning salt.

Melt butter in 2-quart saucepan over medium heat. Stir in flour. Cook 1 minute, stirring constantly. Stir in broth, milk and marjoram. Heat to boiling, stirring constantly. Stir in 1/4 cup of the bell peppers and 1/2 cup of the Parmesan cheese. Cook about 2 minutes or until hot.

Spread about 1/2 cup of the white sauce in baking dish. Top with 3 noodles, half of white sauce, half mushrooms, half asparagus and 1 cup mozzarella cheese, top with three noodles, remaining sauce, mushrooms and asparagus and 1 cup mozzarella cheese. . Top with remaining 3 noodles.
Beat whipping cream in chilled small bowl with electric mixer on high speed until stiff peaks form. Spread over top of lasagna.
Sprinkle with remaining 1/4 cup bell peppers and 1/4 cup Parmesan cheese. Bake uncovered 40 to 45 minutes or until hot in center and top is golden brown.