Lobster And Asparagus Lasagna - cooking recipe

Ingredients

2 lbs asparagus spears, snapped into 2 inch pieces
1 (9 ounce) package no-boil lasagna noodles
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 teaspoon white pepper
8 -9 ounces brie cheese, cut into 1/4 inch cubes
1/4 cup sherry wine
2 1/2 cups cooked lobster tails, chopped
1 cup parmesan cheese, shredded
1 cup tomatoes, chopped

Preparation

Preheat oven to 400 degrees.
Butter a 3 quart lasagna dish.
Lightly steam asparagus-4 to 5 minutes.
Remove from pan and set aside.
In a medium saucepan over medium heat melt butter.
Add flour and whisk well, you want a light brown rue, about 5 minutes.
Stir in chicken broth and pepper.
Stir until thick and bubbly.
Reduce heat to low, add cheese stirring until cheese is melted.
Whisk in sherry.
Cover bottom of pan with a thin layer of sauce.
Place 1/3 of the lasagna noodles on bottom of dish.
Cover with 1/3 of cheese sauce, half of the asparagus, half of the lobster, 1/3 of the Parmesan cheese.
Repeat layers.
Top with tomatoes, sauce and remaining Parmesan cheese.
Cover with foil and bake for 20 minutes.
Uncover and bake for 10 minutes.
Serve.