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Asparagus Lasagna

Asparagus Lasagna
Our family had an asparagus farm during the Depression. My brother and I picked and sorted spears after school and on weekends...and, needless to say, we ate this vegetable quite often. This is one of the best ways Mother fixed it. — Jane Galvin, Englewood, Florida
4 ServingsPrep: 20 min. Bake: 30 min.

Ingredients

  • 1 pound fresh asparagus, trimmed
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/3 cups milk
  • Pepper to taste
  • 5 lasagna noodles, cooked and drained
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1 cup julienned fully cooked ham

Directions

  • In a skillet, cook asparagus in a small amount of water until
  • crisp-tender, about 6-8 minutes; drain and set aside.
  • In a saucepan over medium heat, saute garlic and thyme in butter.
  • Stir in flour until blended; gradually whisk in milk. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Add pepper.
  • Cut noodles in half; place four noodles in a greased 11-in. x 7-in.
  • baking dish. Layer a third of the white sauce, mozzarella cheese,
  • ham and asparagus over noodles. Top with three noodles and another
  • layer of sauce, cheese, ham and asparagus. Repeat layers.
  • Cover and bake at 350° for 30 minutes or until heated through.
  • Yield: 4 servings.
© Taste of Home 2009 Tasteofhome Logo

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Asparagus Lasagna (continued)

Nutrition Facts: One serving (prepared with margarine, skim milk, part-skim mozzarella and low-fat ham) equals 2 starch, 2 meat, 1 vegetable, 1 fat; also, 358 calories, 745 mg sodium, 34 mg cholesterol, 38 gm carbohydrate, 24 gm protein, 13 gm fat.
© Taste of Home 2009 Tasteofhome Logo