Description Edit

Ingredients Edit

Directions Edit

  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.

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