Asparagus Pesto Lasagna

Not your traditional lasagna with a lot of tomato sauce or cheese its a little different

Preheat oven 350f.

Whisk flour and 1 / 2 cup milk in saucepan until smooth.

Gradually whisk remaining milk.

Bring to a boil over medium heat , whisking constantly and boil 1 minute or until thickened remove from heat.

Stir in pesto , parmesan , salt and pepper.

Reserve 1 cup white sauce.

Warm oil in non-stick skillet over medium-high heat.

Add chopped asparagus and cook stirring often , 5 minutes or until tender.

Add garlic to skillet.

Cook , stirring 1 minute.

Add salt and pepper to taste.

Remove from heat.

Coat 13x9-inch baking dish with cooking spray.

Place layer of noodles in dish , overlapping slightly.

Layer with half cooked asparagus , 3 / 4 cup fontina and half sauce.

Add another layer of pasta , remaining cooked asparagus and 3 / 4 cup fontina.

Top with layer of noddles and with reserved cup of sauce.

Arrange reserved asparagus.

Bake , uncovered 35-40 minutes or until golden.

Let stand 10 minutes and then serve with grated cheeses.

lasagna noodle, all-purpose flour, low-fat milk, pesto sauce, parmesan cheese, salt, ground black pepper, olive oil, asparagus spears