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Ham and Asparagus Lasagna - Adapted from Pillsbury.com
Serves: 6 Total Time: 40-50 minutes
Ingredients
Directions
Spray a 9x13 glass pan with cooking spray.
Saute mushooms and asparagus in olive oil/butter for 5-7 minutes, or until asparagus is done.
Add ham, and saute a few more minutes, until ham is warm.
Pour into a large bowl and set aside.
In a small bowl or cup, combine 1/2 C milk, flour, bouillon, and pepper. Mix well with a wire whisk until blended.
In the same skillet (there will be some juices left from cooking the veggies) spread out mustard, and stir in the milk mixture.
Add remaining 1 1/2 C milk slowly, and blend well. Cook and stir over medium heat until mix is bubbly and thick.
Remove from heat. Stir in 1/2 C cheese until melted.
Spread 1/2 C sauce in the bottom of the glass pan.
Reserve 1/2 C sauce for the top. Add remaining sauce to ham mixture. Stir to combine.
Arrange three noodles over the sauce. Spoon half on the ham mixture over the noodles. Top with 1/2 C cheese (both mozzarella and colby jack combined). Repeat layers.
Top with remaining noodles, 1/2 C reserved sauce and sprinkle with remaining cheese.
Either cover and refrigerate until ready to bake (if you prep in the morning).
Or,
bake covered at 350 for 20-30 minutes (use a cookie sheet to cover the pan, save the foil!) and then cook uncovered for an additional 10-15 minutes until noodles are tender.
Let stand 15 minutes before serving.
Serve warm and enjoy!
*This makes a fairly thick sauce... to thin out the sauce, try the following adjustments:
2 C milk
1/3 - 1/2 C flour
1/2 C chicken broth
1/8 tsp. pepper
1 1/2 T Spicy Brown mustard
Combine 1/2 C chicken broth with flour and pepper and wisk well. Add milk and stir to combine. Add to skillet that contains a heaping 1 1/2 T spicy brown mustard, and mix well, stirring until thickened.
This recipe is linked to:
Ingredients
- 9 whole wheat, uncooked lasagna noodles
- 1 T olive oil (or light butter) - I omit
- 1 lb Asparagus, cut into 1 inch pieces
- 1 8oz pkg. fresh mushrooms, sliced
- 1/2 lb of ham, cubed (roughly 2.5 C)
- 2 C milk*
- 1/3 C flour*
- 1 tsp. chicken bouillon*
- 1/8 tsp. pepper*
- 1 T Spicy Brown mustard*
- 8 oz Mozzarella cheese, shredded (cobly jack is also an excellent addition)
Directions
Spray a 9x13 glass pan with cooking spray.
Saute mushooms and asparagus in olive oil/butter for 5-7 minutes, or until asparagus is done.
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In a small bowl or cup, combine 1/2 C milk, flour, bouillon, and pepper. Mix well with a wire whisk until blended.
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Add remaining 1 1/2 C milk slowly, and blend well. Cook and stir over medium heat until mix is bubbly and thick.
Remove from heat. Stir in 1/2 C cheese until melted.
Spread 1/2 C sauce in the bottom of the glass pan.
Reserve 1/2 C sauce for the top. Add remaining sauce to ham mixture. Stir to combine.
Arrange three noodles over the sauce. Spoon half on the ham mixture over the noodles. Top with 1/2 C cheese (both mozzarella and colby jack combined). Repeat layers.
Top with remaining noodles, 1/2 C reserved sauce and sprinkle with remaining cheese.
 |
Or,
bake covered at 350 for 20-30 minutes (use a cookie sheet to cover the pan, save the foil!) and then cook uncovered for an additional 10-15 minutes until noodles are tender.
Let stand 15 minutes before serving.
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 |
*This makes a fairly thick sauce... to thin out the sauce, try the following adjustments:
2 C milk
1/3 - 1/2 C flour
1/2 C chicken broth
1/8 tsp. pepper
1 1/2 T Spicy Brown mustard
Combine 1/2 C chicken broth with flour and pepper and wisk well. Add milk and stir to combine. Add to skillet that contains a heaping 1 1/2 T spicy brown mustard, and mix well, stirring until thickened.
This recipe is linked to:
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