1 pound fresh asparagus
1 tablespoon olive oil
4 ounces no-boil lasagna noodles
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup chicken broth
1/8 teaspoon ground white pepper
1 4 1/2 ounce round Brie cheese, peeled and cubed
2 tablespoon dry sherry (optional)
1 1/4 cups chopped cooked lobster or one 6or 8 ounce package flake style
1/3 cup grated parmesan cheese
1/2 cup chopped tomato
Snap off and discard woody bases from asparagus. Scrape off scales if desired.
Cut asparagus into 2-inch pieces. Place in a 13x9x2 inch baking pan; toss with
oil. Bake uncovered in a 475º oven for 5 to 10 minutes or until crisp-tender.
Meanwhile separate lasagna noodles, and soak in water for 15 minutes; drain.
Reduce oven temperature to 400º.
In a small saucepan, melt butter over medium heat; stir in flour. Cook and stir
about 2 minutes or until flour mixture is lightly browned. Stir in broth and
white pepper; cook and stir until thickened. And bubbly. Reduce heat to low.
Stir in Brie until melted. If desired, stir in sherry.
Grease a 2 quart square baking dish; place one-third of the lasagna noodles in
bottom of dish, folding or trimming as necessary to fit. Top with 1/3 cup of the
sauce, half of the asparagus, half of the lobster and a sprinkle of the
Repeat layers. Top with remaining lasagna noodles, chopped tomato, remaining
sauce and remaining parmesan.
Cover and bake in the 400º oven for 20 minutes. Uncover and bake for 5 to 10
minutes more or until bubbly. Let stand 5 minutes before serving.