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
SERVINGS
|
4
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
20 min. |
COOK
|
30 min.
|
TOTAL
|
50 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.