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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.
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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:
It's really good! however, next time I'll try the following: thin the sauce a little more, and cover with foil. The top layer of noodles didn't really cook b/c of lack of moisture.
ReplyDeleteThe white sauce is a good change to traditional lasagne though!
ah, yes. I generally cover it for half of the baking time (we like the top cheese browned) ... I'll update that!
ReplyDeleteIf you add chicken broth rather than bouillon, the sauce will become a bit thinner too.
glad you enjoyed it!
Asparagus season is passed here in Upstate NY, but we're smack in the middle of summer squash season. This sounded like it would work well for a zucchini lasagne variation. I julienned several large zucchini both green and yellow,then sauteed the strips in a little butter with the mushrooms, and added 2.5 cups of diced leftover ham, cooking until heated through.
ReplyDeleteI precook my pasta noodles and found this to be absolutely delicious and well accepted by my family of 7 (3-11 yo children) including my husband. Thank you so much for posting this recipe.
www.kellikolz.blogpost.com
Oh. My. Word. That sounds delicious! I'll be trying this one the next time we have ham - it's one meat I find always produces a lot of leftovers. Have you tried freezing this one? (I find ham isn't the best for freezing, but maybe it's okay in small pieces...?)
ReplyDeletethat looks good, although I've never tasted asparagus LOL
ReplyDeleteHelen
That looks so WONDERFUL!!!! I tell you what, that dish would definitely bring "joy in my kitchen" too! Thanks for linking to Tempt My Tummy Tuesday.
ReplyDeleteI'll try this next times. . .I used to make Lasagna since my first child was born cause hanna really love it!!!! bUt i think your recipe is better than mine, so better i'll try this next time and let hanna taste it. .
ReplyDeleteBetter try this next time and let my daughter taste it. As i read on your recipe, i know it is better than mine. .LOL! tanx!
ReplyDeleteYummy and so original! Can't wait until things slow down for you a bit so you can join us at Our Krazy Kitchen :-)
ReplyDelete