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1
Preheat oven to 450; add asparagus and onions on a large baking sheet.
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2
Drizzle with olive oil and dot with butter.
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3
Sprinkle the lemon juice and zest on top and season with salt and pepper.
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4
Mix the vegetables well with your hands, making sure they are evenly coated with the seasonings.
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5
Bake until soft and just starting to brown, about 20 minutes.
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6
When the vegetables are tender and aromatic, remove from oven and sprinkle with savory and tarragon; toss to combine (the heat from the vegetables will wilt and concentrate the flavors of the herbs.
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7
Decrease oven temperature to 425.
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8
In a small saucepan, stir the Parm-Reg cheese into the cream and mix well.
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9
Simmer gently over low heat until the cheese is melted and the sauce is fairly smooth (there will be a slight graininess to the sauce b/c of the texture of the cheese).
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10
Season with nutmeg, black pepper, and a pinch of salt.
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11
Add in the chives and stir.
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12
Cook dry lasagna in a large pot of boiling salted water until al dente; drain the noodles and rinse them with cold water, then lay them out in one layer on a towel to dry.
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13
To assemble: lightly coat an 8 x 8 inch baking dish with olive oil.
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14
Layer the bottom with pasta, and follow with a layer of asparagus and onion, and a thin layer of fontina cheese and mozzarella cheese.
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15
Season lightly; add another layer of pasta and top with more asparagus, half of the parmigiano cream sauce, and another thin layer of fontina and mozzarella.
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16
Repeat until you use up the ingredients, ending with a layer of pasta.
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17
Pour the remaining pamigiano cream on top, letting it run down the sides a bit.
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18
Cover the dish with foil and bake for about 20 minutes; remove the foil and continue to bake until the top is golden and bubbling, about 15-20 minutes.
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19
Remove from oven and let rest for 10 minutes before cutting.
