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Cut the tips off the asparagus stalks and reserve for topping the lasagna. Coat a roasting pan with olive oil, add the asparagus stalks - toss to coat all sides. Roast for 10 minutes. Cool and cut into bite size pieces.", "Combine the ricotta cheese, parsley, lemon zest and 1/2 cup parmesan cheese - set aside until needed.", "In a saucepan melt the butter, add the flour, stir and cook over a moderately low heat for 3 minutes.", "Add the broth in a slow stream, whisking. Simmer for 5 minutes. And then, whisk in the goat cheese until the sauce is smooth.", "Arrange 2 sheets of pasta in an oiled 8 by 8-inch baking dish. Spread 1/3 of the sauce over the pasta sheets and top with 3/4 cup ricotta mixture. Top the ricotta with 1/2 of the roasted asparagus stalks and finish with 4 mozzarella sheets.", "Add a second layer of the same - 2 pasta sheets, 1/3 portion sauce, the rest of the ricotta, rest of the asparagus stalks and 4 mozzarella sheets.", "Layer on the last 2 sheets of the pasta, add the remaining sauce and arrange the reserved asparagus tips over the top.", "Let the assembled dish sit covered in the refrigerator for at least an hour. Preheat the oven to 400 degrees F.", "Garnish with 1/4 cup parmesan. Bake for 45 minutes, or until golden and bubbling.
