Ingredients
9
uncooked lasagna noodles
2
tablespoons margarine or butter
1 1/2
lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
1
(8-oz.) pkg. (3 cups) sliced fresh mushrooms
1
lb. 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
oz. (2 cups) shredded Cheddar-mozzarella cheese blend
Preparation
Cook lasagna noodles to desired doneness as directed on package. Drain.
Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.
In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and Dijon mustard; blend well with wire whisk. Add remaining 1 1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.
To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup sauce for topping. Add remaining sauce to ham mixture; mix well.
Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.
Bake at 350°F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.
