Ham and Asparagus Lasagna








Have some leftover ham?  With all the great sales on asparagus of late... this dish is a great way to use up some of your leftover Easter ham!



Ham and Asparagus Lasagna - Adapted from Pillsbury.com

Serves: 6 Total Time: 40-50 minutes



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)



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: