In a 22cm x 33cm ovenproof dish, layer vegetables between mozzarella and lasagna. Top with bechamel sauce and parmesan cheese. Bake in oven at 200C for 45 minutes. Serve as main course with green salad. Cut 650g fresh asparagus into 3 cm lengths and cook for 2 minutes on high in covered dish with 2 tablespoons water in microwave oven.
Fresh asparagus is subject to seasonal availability.
May be refrigerated for up to 3 days after cooking. Reheat at 150C for 45 minutes. May be frozen - thaw and reheat as for refrigerated dish. The dish made with the canned corn and the canned asparagus is preferred. Asparagus and corn liquids give added flavour to the dish.