Best Ham And Asparagus Lasagna Recipes

Ham and Asparagus Lasagna image

Provided by Goldie Barnhart

Time 1h15m

Number Of Ingredients 12

9 lasagna noodles
2 Tbsp margarine or butter
1 1/2 lb fresh asparagus spears, trimmed , cut into 1 inch pc.s
1 8 oz. package sliced fresh mushrooms
1 lb cooked ham, cut into 1/2 in. cubes, 2 3/4 cup
2 c milk
1/3 c all-purpose flour
1 tsp ham flavored soup base
1/8 tsp pepper
1 tsp dijon mustard
8 oz package cheddar-mozzarella cheese blend
1/2 c gouda cheese

Steps:

1. Preheat oven to 350º. Boil the lasagna to soften and easy to handle. DO NOT COOK thoroughly or lasagna will be soggy. Drain and rinse to cool and drain again.
2. While noodles are cooking put butter or margarine in fry pan and cook the asparagus and mushroom until asparagus is crisp tender. Remove from heat and put into a bowl and add the ham and stir.
3. In same skillet, combine 1/2 cup of the milk, flour, bouillon of soup base, pepper and Dijon mustard. Blend remaining 1 1/2 cups of milk and stir until mixture is bubbly and thinkened. Remove from heat, stir in the 1/2 cup of gouda cheese and stir until it is melted.
4. Spray your lasagna pan, put a thin layer of the sauce on the bottom. Now three rows of noodles. layer the asparagus, ham & mushrooms. Sprinkle with some cheese, spoon some sauce over cheese. Now repeat layers ending with noodles with sauce on top. Bake in 350º oven until heated through and bubbling. The last 10 minutes sprinkle with the rest of the cheese and bake until nicely browned.

Ham and Asparagus Lasagna image

Provided by @MakeItYours

Number Of Ingredients 11

9 uncooked lasagna noodles
2 tablespoons margarine or butter
1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
1 lb. cooked ham, cut into 1/2-inch cubes (23/4cups)
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken-flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend

Steps:

Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.
In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat 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 bottom of sprayed baking dish. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.
Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.
Bake at 350°F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.