These make an elegant side dish, or meatless main course. They come together quickly, and are rich and delicious.

Parmigiano-Bechamel Sauce

2 T. butter
2 T. flour
1/4 t. salt
1 cup milk
1/2 cup grated parmigiano or granna padano cheese

6 lasagna noodles
1/2 lb. asparagus, blanched, or cooked for 2 min. in microwave
6 oz. mascarpone
Shredded parmigiano

Put pasta water on to boil, and make sauce. Stir together butter, flour and salt until butter is melted and combined into a rue. Add milk, and whisk until mixture boils and thickens. Remove from heat, and stir in parmigiano.

Boil 6 lasagna noodles for 8 minutes.

Spread cooked lasagna with mascarpone

Cut asparagus into thirds, and place pieces on top of mascarpone.

Spray a 6 cup muffin tin with olive oil cooking spray. Spoon one large spoon on bechamel into each muffin cup. Roll up lasagna noodles and place one in each muffin cup on top of sauce.

Spoon the remaining bechamel onto the tops of each lasagna roll-up and top with shredded parmigiano.

Bake at 375 for 30 minutes.