Lobster Lasagna

Ingredients:



1 pound fresh asparagus
1 tablespoon olive oil
4 ounces no-boil lasagna noodles
2 tablespoons butter
2 tablespoons all purpose flour
3/4 cup chicken broth
1/8 teaspoon ground white pepper
4 1/2 ounce round Brie cheese, peeled and cubed
2 tablespoon dry sherry (optional)
1/4 cups chopped cooked lobster or one 6or 8 ounce package flake style imitation lobster
1/3 cup grated parmesan cheese
1/2 cup chopped tomato



Method:

1. Snap off and discard woody bases from asparagus. Scrape off scales ifdesired. Cut asparagus into 2-inch pieces. Place in a 13x9x2 inchbaking pan; toss with oil.


2. Bake uncovered in a 475º oven for 5 to 10minutes or until crisp-tender. Cool.


3. Meanwhile separate lasagna noodles, and soak in water for 15 minutes;drain. Reduce oven temperature to 400º.


4. In a small saucepan, melt butter over medium heat; stir in flour. Cookand stir about 2 minutes or until flour mixture is lightly browned.Stir in broth and white pepper; cook and stir until thickened and bubbly. Reduce heat to low. Stir in Brie until melted.


5. If desired, stir in sherry. Grease a 2 quart square baking dish; place one-third of the lasagnanoodles in bottom of dish, folding or trimming as necessary to fit.


6. Top with 1/3 cup of the sauce, half of the asparagus, half of thelobster and a sprinkle of the parmesan.Repeat layers.


7. Top with remaining lasagna noodles, chopped tomato,remaining sauce and remaining parmesan.Cover and bake in the 400º oven for 20 minutes. Uncover and bake for 5to 10 minutes more or until bubbly. Let stand 5 minutes before serving.