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1
Preheat oven to 350F (180C).
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2
Whisk flour and 1/2 cup milk in saucepan until smooth.
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3
Gradually whisk in remaining milk.
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4
Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened.
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5
Remove from heat, stir in pesto, Parmesan, salt and pepper.
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6
Reserve 1 cup white sauce.
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7
Warm oil in large nonstick skillet over medium-high heat.
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8
Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender.
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9
Add garlic, cook and stir for 1 minute, then season with salt and pepper to taste.
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10
Remove from heat.
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11
Coat 13x9-inch baking dish with cooking spray.
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12
Place layer of noodles in dish, overlapping slightly.
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13
Layer with half of cooked asparagus, 3/4 cup mozzarella cheese and half of sauce.
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14
Arrange another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup mozzarella cheese in baking dish.
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15
Top with layer of noodles, then with reserved 1 cup of white sauce.
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16
Arrange reserved asparagus tips over top and sprinkle with remaining mozzarella.
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17
Bake, uncovered, 38 to 40 minutes, or until golden on top and edges begin to become brown.
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18
Let stand for 10 minutes.
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19
Serve with extra grated Parmesan cheese(optional).
