This week the in-season ingredient of choice is asparagus! We love asparagus! Fresh roasted with garlic, basil, olive oil and sea salt makes a perfect side dish during the summer months. We also have enjoyed it paired with veggies in a stir fry.
One of our favorite ways to have asparagus is coupled with mushrooms and ham. Thus, I present, asparagus and ham lasagna!
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Ham and Asparagus Lasagna - Modified 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 (we like Jennie-O Turkey 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)
Heat oven to 350. 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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Add ham, and saute a few more minutes, until ham is warm.
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Pour into a large bowl and set aside.
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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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In the same skillet (there will be some juices left from cooking the veggies) spread out mustard, and stir in the milk mixture.
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Then, 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.
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Spread 1/2 C sauce in the bottom of the glass pan.
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Reserve 1/2 C sauce for the top. Add remaining sauce to ham mixture. Stir to combine.
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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.
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Top with remaining noodles, 1/2 C reserved sauce and sprinkle with remaining cheese.
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Bake covered at 350 for 10-15 minutes (if you choose not to precook the noodles), and then cook uncovered for an additional 20-30 minutes until noodles are tender. Let stand 15 minutes before serving.
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Serve warm and enjoy!
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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.
