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9 uncooked lasagna noodles (mauybe l2)
2 tbsps. butter
l-l/2 lbs. fresh asparagus spears, trimmed, cut into l” pieces
l pkg. (8 oz.) sliced freshmushrooms
l lb. cooked ham, cut into l/2″ cubes (2-3/4 cups)
2 cups milk
l/3 cup flour
l tsp. chicken instant bouillon
l/8 tsp. pepper
l tbsps. Dijon mustard
2 cups shredded Cheddar-mozzarella cheese blend
Cook lasagna noodles to desired doneness as directed. Drain. Meanwhile heat oven 350. Spray l3x9″ baking dish with spray. melt butter in l2″ skillet over med heat. Add asparagus and mushrooms; cook and stir 5 to 7 mins. or until asparagus is crisp tender. Pour into large bow;l; stir in ham. Set aside. In sam skillet with wire whisk combine l/2 cup of the milk, flour, bouillon, pepper and Dijon; blend well. Add remaining l-l/2 cups milk; blend well. Cook and stir over med heat until mixture is bubbly and thickened. Remove from heat; stir in l/2 cup of the cheese until melted. To assemble lasagna spread l/2 cup sauce over bottom of baking dish. Reserve l/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.. Arrange 3 cooked noodles over sauce (or what will fit in dish). Spoon and spread half of ham mixture over noodles; top with l/2 cup cheese. Repeat layers. Top with remaining noodles and reserved l/2 cup sauce. Sprinkle with remaining l/2 cup cheese. Baie at 350 for 20-30 mins. or until bubbly. Let stand l5 mins. before serving.
Serves 8 Pillsbury

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