• 8servings
  • 60minutes
  • 322calories

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 9 lasagna noodles

  2. 1/4 cup butter, cubed

  3. 1/3 cup all-purpose flour

  4. 1 tablespoon minced dried onion

  5. 1/4 teaspoon garlic powder

  6. 1/8 teaspoon pepper

  7. 2 cups chicken or turkey broth

  8. 1 cup milk

  9. 1 cup grated Parmesan or Romano cheese, divided

  10. 1 can (4 ounces) sliced mushrooms, drained

  11. 1 package (10 ounces) frozen cut asparagus or 3/4 pound fresh cut asparagus, cooked and drained

  12. 2 cups cubed cooked chicken or turkey

  13. 1 package (6 ounces) sliced or shredded mozzarella cheese

  14. 6 ounces thinly sliced cooked ham, chopped

Instructions Jump to Ingredients ↑

  1. White Lasagna Recipe photo by Taste of Home 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 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.


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