Asian Lasagna from Sheila

Yay!  Another member posted a recipe they like.  Sheila thank you for this.  It pleases me to see that we are all sharing our ideas on what to do with our CSA share.  I appreciate all your ideas and try hard to get them all on the blog.  So here's what Sheila says...

"Thought you might like to consider this for the blog... it's light and tasty... for a lasagna
I think it came from Rachel Ray... 
Sheila "

Yes indeed Sheila this did come from  Rachael Ray!  

Ingredients

• 3 butter
• 3 flour
• 2 whole milk, warmed
• 1 1/2 shredded sharp white cheddar
• Salt and pepper
• 3/4 ground pork
• 1 bok choy, white stems and green leaves chopped separately
• 1 onion, chopped
• 1 small lemon, zested
• 36 square wonton wrappers
  

Preparation

Preheat the oven to 400 degrees . In a medium saucepan, melt 2 tbsp. butter over medium heat. Whisk in the flour and cook for 2 minutes. Whisk in the milk and bring to a boil, whisking constantly. Remove from the heat and stir in 1 cup cheddar; season.

In a large skillet, melt 1 tbsp. butter over medium heat and add the pork; cook until done, about 5 minutes. Transfer to a plate. Add bok choy stems and onion to the skillet; cook until tender. Stir in the pork, bok choy leaves and zest; season.

Grease an 8-inch square baking dish and spread with 1/2 cup sauce. Layer the dish with 9 wrappers (dipped in warm water first), one-third of the meat, 1/2 cup sauce and another wonton layer. Repeat twice. Top with remaining sauce.

Cover the dish with foil and bake for 20 minutes. Uncover, sprinkle remaining cheddar on top and bake until golden, about 20 minutes. Let cool before cutting.