Roasted asparagus lasagna

Roast Italian cuisine

Roasting

In my kitchen this is a “must make” spring recipe, seriously, as soon as the Asparagus is ready for harvest!
 
 Adapted from Gourmet, I tweaked to my taste = using vegetable stock in place of chicken for its creamy sauce. I also added mozzarella and a ricotta filling. If I am using freshly made ricotta, I’ve experimented and found that its whey, infused with herbs, makes a wonderful base that can be used in the place of vegetable stock. This recipe is written using the stock because I don’t often plan enough ahead for the fresh ricotta, and its whey, version.
 
 Here is a link to my F52 infused whey recipe in case you’d like try it.
 http://food52.com/recipes/6791-herb-infused-ricotta-whey
 
 Finally, I love using the no boil lasagna noodles (per Gourmet); some packages say to wet these noodles down before working with them…but I found just letting the dish sit refrigerated for at least an hour after assembling gives the dry noodle enough moisture before baking.