Asparagus and Mushroom Lasagna with Parmessan Garlic Cream Sauce.... Nothing short of amazing!!!!

Asparagus and Mushroom Lasagna with Parmesan Garlic Cream Sauce.-  This is one of my favorite lasagna recipes and while not the traditional red version, whenever I've served this to my Private Chef clients they've raved about it (and I must say I've wowed myself as well), the sauce is a heavy roasted garlic and parmesan affair while the fillings are fresh asparagus, Portobello Mushrooms in this case but you could use any you prefer as they're all fabulous, somewhat lighter due to using cottage cheese instead of ricotta (plus cheaper too) but we're not skimping in flavor and have upped that as much as possible..... 

For the sauce.- Can be used for many other things so keep it in mind

3 small heads garlic (previously roasted in the oven at 400F for 45 min, tops cut off, drizzle with olive oil, salt and pepper and in foil packets)

3 cups low-fat milk
2 cups half and half
1 tsp thyme, chopped
1 tsp oregano, chopped
1 tsp red pepper flakes, crushed
1/2 tsp black pepper, freshly ground
5-6 tbl butter
7 tbl flour
½ or more, cups grated Parmesano Reggiano cheese (be generous)
1 tsp lemon juice
optional: 1 tsp chicken base concentrate (like Better than Boullion for instance)

Lasagna Noodles
1 lb Asparagus (steemed or blanched but still crispy) cut in 3" sections
1 lb Mushrooms (if Portobellos then slice, smaller mushrooms then you can chop or not)

1-2 tbl thyme, chopped (optional)
3 cups cottage cheese
3 whole eggs
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded Parmesan or other strong cheese  
2 tablespoons fresh chopped basil for garnish

Once the garlic heads are soft and golden brown, squeeze them out of the heads and chop them, then press the pieces so they turn into a paste, now they're ready to flavor the sauce.

In a pot, on med-high heat, add the milk, half and half, thyme, oregano, chili flakes and black pepper and whisk to blend and bring to the simmer for 3-4 minutes, turn the heat off; In another pot on medium heat add the butter and allow to melt, then add in the flour and stir to completely combine, (to create roux), add the garlic and  cook alongside the roux for about 1-2 minutes, to cook out the raw flour flavor then, pour the hot milk mixture into the roux and whisk to avoid any lumps, until all of it is added; allow this cream sauce to very gently simmer for about 2 minutes, just to slightly thicken it, and then turn the heat off; add in the grated Parmesan cheese and whisk well to completely melt the cheese in and distribute it, then add in the lemon juice and stir; check the seasoning to see if you need any additional salt; this is where you can add the chicken paste and mix well, check seasoning again and insure it's perfect. (If the sauce seems a bit thick, you can thin it out by whisking in a little additional milk.)

Cook the noodles according to regular directions and keep on hand to build the lasagna. Drain.

Take the cottage cheese, place in a bowl. Crack the eggs and lightly beat them and add to the cottage cheese. Add some of the chopped thyme to this plus some salt and pepper.

Put some butter on a pan on medium-high heat, when it gets bubbly add the mushrooms and stir until tender but not overcooked. Add salt and pepper to taste and reserve.

Now you're ready to build it all. Preheat your oven to 375F. You can spray your pan with some olive oil spray or PAM. Put a very light layer of sauce on the bottom of your baking pan (usually 9 x 12 or so) then cover the sauced bottom completely with lasagna noodles. Add a little more sauce on top of the noodles and put 1/3 of the cottage cheese mixture and spread evenly over the pan, top with some of the mozarella and other cheese and then top with more noodles (you are building layers), a little more sauce now followed by mushrooms and asparagus, more noodles, more sauce, the last of the cottage cheese, the two cheese combination, more noodles, more sauce, mushrooms and asparagus, more noodles, the last of the sauce and the cheeses on top.

Bake in the oven for about 40-45 min until bubbly and golden on top. You will need to let is rest about 15 min so you are able to cut and serve. Everything has to gel together or else it will just be melted all over the place and be very difficult to serve. Top with some chopped or whole Basil leaves and enjoy!

I'm sure you can imagine other ingredients to add to this, like shredded chicken, pancetta, bacon, other veggies, different cheeses, etc. The Creamy Parmessan Sauce can also be used for many other things from pasta to chicken, lasagna rolls, etc.

Never forget there are really no rules and add what you like!