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Ham and Asparagus Lasagna

Source of Recipe

Marsha


List of Ingredients

9 uncooked lasagna noodles
2 to 3 Tablespoons butter or margarine
1-1/2 # fresh asparagus spears, trimmed, cut into 1" pieces
1-8 oz package (3cups) sliced fresh mushrooms
2-1/4 cup cubed (1/2") cooked ham(1#)
2 cups milk
1/3 cups all-purpose flour
1 teaspoon chicken bouillon granules
1/8 teaspoon pepper
1 Tablespoon Dijon mustard
2 cups shredded Cheddar-mozzarella cheese blend


Recipe

Cook and drain lasagna noodles as directed on package.

Meanwhile, heat oven to 350?. Spray 13x9" baking dish with cooking spray. In 12" skillet, melt butter over medium heat. Add asparagus and mushrooms, cook 5 to 7 minutes, stirring frequently, until asparagus is crisp-tender.
Pour into large bowl; stir in ham. Set aside.

In medium bowl or 4-cup glass measuring cup, mix milk, four, bouillion, pepper & mustard with wire whisk until well blended and smooth. Add mixture to same skillet. Cook over medium heat, stirring frequently, until mixture is bubbly and thickened. Remove from heat. Stir in 1/2 cup of the cheese until melted.

To assemble lasagna, spread 1/2 cup sauce evenly in baking dish; reserve 1/2 cup sauce for topping. Stir remaining sauce into ham mixture. Arrange 3 cooked noodles over sauce in dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup of the cheese. Repeat layers. Top with remaining noodles; spread reserved 1/2 cup sauce over noodles to completely cover. Sprinle with remaining 1/2 cup cheese.

Bake 25-30 minutes or until bubbly. Let stand 15 minutes before serving.

Makes 8 servings