8 lasagna noodles
1 lb. shrimp
1 lb. fresh mushroom, sautéed in butter
1 bunch fresh asparagus, cooked, or 2 cans
8 oz. mozzarella cheese, grated
4 oz. (or more) parmesan cheese, grated
1/4 cup green onion
2-1/2 cups milk
1/4 cup flour
3 tbsp. butter or more
1/4 tsp. salt
1/4 tsp. dried thyme
1/4 tsp. dry mustard
Cayenne pepper
1/4 tsp. garlic

Preparation

Cook noodles, drain. Put in cold water. Cook asparagus.

In medium saucepan, melt butter over medium heat. Stir in salt, mustard, thyme, some cayenne pepper, garlic, flour and green onion. Gradually add milk, stirring constantly until bubbly and thickened. Remove from heat. Mix in half of the mozzarella cheese to melting.

Put 1/3 of sauce in bottom of 9×13-inch ungreased pan. Lay 4 noodles on sauce. Cover with the cooked mushrooms and asparagus. Put another 1/3 of sauce on the vegetables.

Add second layer of noodles, then the shrimp and then the rest of the sauce. Sprinkle the rest of mozzarella, plus the parmesan and some cayenne.

Bake at 350 degrees for 30 minutes. Cool for 10 minutes.

Order Today, Eat Your Fresh Shrimp Lasagna Tomorrow!