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White Lasagna

The flavors of the asparagus, chicken, ham and cheese all blend together so well in this unique main dish. This recipe also provides a creative use for leftover holiday turkey! I like to serve it with garlic bread and a salad.

8-10 ServingsPrep: 25 min. Bake: 35 min.

Ingredients

9 lasagna noodles
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 tablespoon minced dried onion
1/4 teaspoon garlic powder
1/8 teaspoon pepper
2 cups chicken or turkey broth
1 cup milk
1 cup grated Parmesan or Romano cheese, divided
1 can (4 ounces) sliced mushrooms, drained
1 package (10 ounces) frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained
2 cups cubed cooked chicken or turkey
1 package (6 ounces) sliced or shredded mozzarella cheese
6 ounces thinly sliced cooked ham, chopped

Directions

Cook noodles according to package directions. Drain. In a large
saucepan, melt butter; blend in flour, onion, garlic powder and
pepper. Add broth and milk; cook and stir until bubbly and
thickened. Stir in 1/2 cup Parmesan cheese. Spread 1/2 cup sauce in
the bottom of a greased 13-in. x 9-in. baking pan. Stir mushrooms
into the remaining sauce. Lay 3 noodles in the pan. Top with
asparagus, chicken, mozzarella and about 1 cup sauce. Top with 3
more noodles, the cooked ham and half of the remaining sauce. Cover

2 of 2

White Lasagna (continued)

Directions (continued)

with remaining noodles and sauce. Sprinkle with the remaining
Parmesan cheese. Bake, uncovered, at 350° for 35 minutes or
until heated through. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 piece) equals 322 calories, 15 g fat (8 g saturated fat), 66 mg cholesterol, 678 mg sodium, 25 g carbohydrate, 2 g fiber, 24 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.