Asparagus lasagna

• 1-2 lbs. fresh or frozen asparagus, cut into 1-inch pieces
• 3 Tbsp. butter
• 2 green onions, chopped
• 12 oz. fresh mushrooms, chopped
• 1/4 cup flour
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 2 1/2 cups milk
• 8 oz. lasagna noodles, cooked
• 2 cups cottage cheese
• 2 cups shredded jack cheese (or more)
• 1/2 -1 cup grated Parmesan cheese (or more)
• Black pepper to taste (optional)

Cook asparagus and drain; let cool. Preheat oven to 3250 F. Melt butter in medium saucepan. Add onions and mushrooms and cook over medium heat, about 5 minutes. Blend in flour, salt, and cayenne pepper. Gradually stir in milk. Cook sauce until thickened for additional 5 minutes. Spread 1/2 cup sauce in greased 9 x 13-inch baking dish. Layer noodles (season with pepper for more spicy flavor), asparagus, cottage cheese, jack cheese, a third of the remaining sauce, and Parmesan cheese. Repeat to make three layers. Bake for 45 minutes. Let stand 20 minutes before cutting to serve. Serves 12