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1
Heat oven to 500 degrees.
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2
Cut the tips off asparagus spears and reserve them.
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3
Cut remaining spears into 1/2inch pcs and place in a large baking pan toss the with the oil.
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4
Roast them, shaking the pans every few min, for 5 - 10 min, or possibly till tendercrisp.
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5
Sprinkle the asparagus with salt to taste and let cold.
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6
Reduce oven temperature to 400 degrees.
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7
In a saucepan heat the butter, add in the flour, and cook over moderate low heat, stirring, for 3 min.
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8
Add in the broth and the water in a stream, whisking, and cook till the sauce simmer for 5 min.
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9
Blend in the goat cheese, zest and salt to taste, till the sauce is smooth.
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10
Spray the bottom and sides of a 13 by 9inch baking dish and arrange 2 sheets of lasagna in the bottom; spread with 1/3 of the sauce.
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11
Top the sauce with half of the roasted asparagus and sprinkle it with 1/2 c. of Parmesan.
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12
Top with two more sheets of pasta and repeat layering ending with a top layer of pasta.
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13
Arrange the reserved asparagus tips on the top of pasta, spoon on the remaining sauce and then the remaining Parmesan cheese.
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14
Cover the dish with foil and bake for 20 min.
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15
Remove foil and bake 10 min longer or possibly till is golden brown and bubbling.
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16
Let it stand for 10 min before serving.
