Ingredients Jump to Instructions ↓

  1. 16 Lasagna uncooked

  2. 1 1/3 cups 315ml Milk

  3. 1 1/3 cups 83g / 2.9oz Condensed regular or reduced salt chicken

  4. 8 oz 227g Cream cheese - cubed

  5. 3/4 cup 109g / 3.8oz Parmesan cheese - divided

  6. 3 tablespoons 45ml Dijon mustard

  7. 4 cups 948ml Fresh asparagus or 20 0z frozen

  8. 1 1/2 cups 93g / 3 1/3oz Sliced red onion

  9. 1 lb 454g / 16oz Thinly sliced ham cut into 1 inch pieces

  10. 3 cups 438g / 15oz Shredded Monterey jack cheese

Instructions Jump to Ingredients ↑

  1. Cook pasta according to package directions; drain. Heat oven to 350F F. In a medium saucepan over medium heat; stir together milk, broth, cream cheese, 1/2 cup Parmesan cheese and mustard. Stir frequently until mixture comes to a boil. Remove from heat In a micro-wave safe dish. microwave asparagus and onion on high for about 7 minutes. In a 13x9x2 inch baking dish put 1/2 cup of sauce in the bottom. Place 4 pieces of pasta lengthwise over the sauce, overlapping edges Layer 1/3 ham, asparagus, onions, Monterey Jack over pasta; pour 3/4 cup sauce over cheese Repeat layers twice , beginning and ending with pasta. Pour remaining pasta over top layer and cover with foil.

  2. Bake 30 minutes. Remove foil and sprinkle with remaining Parmesan cheese; bake additional 10 minutes. Let stand 10 minutes before serving


Send feedback