Roasted Asparagus Lasagna

*Chop 2 lb. of asparagus into 1 inch pieces.
*Roast asparagus and 1 package of sliced mushrooms (8 oz.) with 1 T. oil in a 450 degree oven for 8-10 minutes.
*Mix together 3 T. flour with 2 T. olive oil, 1/4 t. salt, 1/8 t. pepper and a dash of cloves.  Add 1/2 c. milk, bring to a boil, and stir until thickened.  May need to add a little additional milk or water.
*Saute a sliced red onion with some garlic and then add to the asparagus mixture.
*Mix the sauce and asparagus mixture all together.
*Layer the lasagna in a casserole dish:  4 rice lasagna noodles (the kind that don't need to be precooked), half of the mixture, then some mozzarella and Parmesan cheese, repeat all layers.
*Bake at 350 degrees for 35 minutes covered, then 10-15 minutes uncovered.