Asparagus Pesto Lasagna

1/3 cup all-purpose flour
3 1/2 cups low-fat milk, divided
6 Tbs pesto, or more to taste
2 Tbs grated Parmesan cheese, plus additional for garnish, optional
1 tsp salt
1/4 tsp ground black pepper
2 tsp olive oil
2 lbs asparagus spears, tips cut off and reserved, spears chopped into 1/4 inch pieces
1 clove garlic, minced
16 no-cook lasagna noodles
2 cups shredded Fontina or mozzarella cheese, divided

1) Preheat oven to 350F. Whisk flour and 1/2 cup milk in saucepan until smooth. Gradually whisk in remaining milk. Bring to a boil over medium heat, whisking constantly, and boil 1 minute, or until thickened. Remove from heat; stir in pesto, Parmesan, salt and pepper. Reserve 1 cup white sauce.
2) Warm oil in large nonstick skillet over medium-high heat. Add chopped asparagus (not tips) and cook, stirring often, 5 minutes, or until tender. Add garlic; cook, stirring, 1 minute, and season to taste with salt and pepper. Remove from heat.
3) Coat 13x9 inch baking dish with cooking spray. Place layer of noodles in dish, overlapping slightly. Layer with half of cooked asparagus, 3/4 cup shredded cheese and half of sauce. Add another layer of pasta, remaining sauce, remaining cooked asparagus and 3/4 cup shredded cheese. Top with layer of noodles, then with reserved 1 cup white sauce. Arrange reserved asparagus tips over top and sprinkle with remaining shredded cheese.
4) Bake, uncovered, 35 to 40 minutes, or until golden. Let stand 10 minutes; serve with additional grated Parmesan cheese, if desired.

Review: Wow, this dish was a combination of many of our favorite flavors. I figured, how could I go wrong? The flavor still surpassed my expectations and was just awesome. I used whole-wheat flour, which gives the sauce an odd look, but it makes it healthier. I also used a combination of mozzarella and Parmesan for the shredded cheese, because we can't find just straight up mozzarella cheese. Although, we think this mix has been making our lasagnas super yummy.