| 1 box | BARILLA Lasagne, Oven Ready |
| 2 cups | BARILLA Mushroom & Garlic Sauce |
| 2 tablespoons | butter |
| 1/3 cup | flour |
| 1/8 teaspoon | nutmeg |
| 4 cups | milk |
| 1-1/2 pounds | medium asparagus spears |
| 1-1/2 tablespoons | extra virgin olive oil |
| 12 ounces | fontina cheese, cut into small cubes |
| 1 cup | freshly grated Parmigiano cheese |
MELT butter in a saucepan over medium heat. Add flour, salt and nutmeg; stir one minute. Gradually stir in milk. Cook until sauce thickens and bubbles, stirring constantly. Continue cooking one more minute; set aside.
PREHEAT oven to 375 degrees.
TRIM about one inch from bottoms of asparagus spears; discard. Cook asparagus 6 minutes or until tender. Cool slightly; cut an additional inch off bottoms of spears. Place cut pieces and oil in blender or food processor; puree until creamy. Stir asparagus puree into white sauce.
TO ASSEMBLE: Spread 1 cup asparagus sauce in 13x9 inch baking dish; top with 4 lasagne sheets and another cup of asparagus sauce. Top with half of the asparagus spears, 1/3 of both cheeses, 1 cup Mushroom andGarlic Sauce. Second layer: Top with 4 lasagne sheets, 1 cup asparagus sauce, remaining asparagus spears and, 1/3 of both cheeses. Third layer: Top with 4 lasagne sheets, remaining Mushroom and Garlic Sauce, remaining asparagus sauce and remaining cheeses. Cover with foil; bake 45 minutes. Remove from oven; let stand 15 minutes before cutting.
May substitute Swiss cheese for fontina cheese