Ham and Asparagus Lasagna

Ingredients

 * 9 uncooked lasagna noodles
 * 2 tablespoons margarine or butter
 * 1 1/2 pounds fresh asparagus spears, trimmed, cut into
 * 1 inch pieces
 * 1 (8 ounce) package (3 cups) sliced fresh mushrooms
 * 1 pound cooked ham, cut into 1/2 inch cubes (2 3/4 cups)
 * 2 cups milk
 * 1/3 cup all purpose flour
 * 1 teaspoon chicken flavor instant bouillon
 * 1/8 teaspoon pepper
 * 1 tablespoon dijon mustard
 * 8 ounce (2 cups) shredded Cheddar mozzarella cheese blend

Directions

 * 1) Cook lasagna noodles to desired doneness as directed on package. Drain.
 * 2) Meanwhile, heat oven to 350?F. Spray 13 x 9 inch (3 quart) baking dish with nonstick cooking spray.
 * 3) Melt margarine in 12 inch skillet over medium heat.
 * 4) Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp tender.
 * 5) Pour into large bowl; stir in ham. Set aside.
 * 6) In same skillet, with wire whisk, combine 1/2 cup of the milk, flour, bouillon, pepper and dijon mustard; blend well.
 * 7) Add remaining 1 1/2 cups milk; blend well.
 * 8) Cook and stir over medium heat until mixture is bubbly and thickened.
 * 9) Remove from heat; stir in 1/2 cup of the cheese until melted.
 * 10) To assemble lasagna, spread 1/2 cup sauce over ottom of sprayed baking dish.
 * 11) Reserve 1/2 cup sauce for topping.
 * 12) Add remaining sauce to ham mixture, mix well.
 * 13) Arrange 3 cooked noodles over sauce in baking dish.
 * 14) Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers.
 * 15) Top with remaining noodles and reserved 1/2 cup sauce.
 * 16) Sprinkle with remaining 1/2 cup cheese.
 * 17) Bake at 350F. for 20 to 30 minutes or until bubbly.
 * 18) Let stand 15 minutes before serving.

Contributed by:
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