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1
Melt butter in heavy medium saucepan over medium-low heat.
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2
Add onion and garlic and saute onion until translucent, about 8 minutes.
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3
Add flour and cook 2 minutes, stirring occasionally.
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4
Gradually whisk in milk.
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5
Simmer until mixture thickens, stirring constantly, about 2 minutes.
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6
Mix in lemon peel and nutmeg.
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7
Remove from heat.
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8
Season with salt and pepper.
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9
(Can be prepared 1 day ahead.
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10
Cover white sauce and refrigerate.)
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11
Grease 8-inch square baking pan.
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12
Steam asparagus over boiling salted water until just crisp-tender, about 6 minutes.
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13
Refresh under cold water; drain.
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14
Cut asparagus into 1-inch-pieces.
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15
Combine asparagus and ricotta in small bowl.
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16
Cook lasagne noodles in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
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17
Drain.
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18
Rinse noodles with cold water and drain well.
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19
Spread 1/2 of white sauce in bottom of pan.
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20
Top with single layer of lasagne noodles, trimming to fit.
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21
Cover with 1/2 cup white sauce.
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22
Top with 1/2 of asparagus mixture.
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23
Top with half each of Swiss cheese and bacon.
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24
Top with another layer of noodles.
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25
Cover with remaining white sauce.
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26
Top with remaining asparagus mixture, Swiss cheese and bacon.
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27
Cover with remaining noodles.
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28
Drizzle top with tomato sauce.
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29
Sprinkle with Parmesan cheese.
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30
(Can be prepared 1 day ahead.
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31
Cover and refrigerate.
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32
Bring to room temperature before continuing.)
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33
Preheat oven to 350F.
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34
Bake lasagne until heated through, about 20 minutes.
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35
Cool slightly before serving.
