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Asparagus Lasagna
Chef:  Arlene Bontrager - Haven, KS          Category:  Main Dishes

2 lbs. fresh asparagus
2 cloves minced garlic
1/2 teaspoon dried thyme
4 tablespoons margarine
1/4 cup flour
2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup sour cream
8 cooked and drained lasagna noodles
2 to 3 cups shredded Mozzarella cheese
2 to 3 cups cooked and diced ham

Directions: Wash and cut asparagus in 2 inch pieces and cook until crisp-tender, about 6 to 8 minutes; drain and set aside. In saucepan over medium heat, saute garlic and thyme in margarine. Stir in flour, salt and pepper, whisk in milk, cook and stir until thickened. Femove from heat and stir in sour cream. In a greased 9x13 inch baking pan layer 4 noodles, then half of the asparagus, ham, and one third of the cheese, cover with 1/3 of the white sauce, repeat layers, ending with white sauce, top with cheese. Bake covered at 350°F for 30 to 45 minutes or until heated through. Can increase amount of white sauce if desired. Makes 8 servings.

Notes: I found this recipe and revised it for our tastes.