| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Casseroles, Pasta |
1 |
Servings |
INGREDIENTS
| 16 |
|
Pieces lasagne uncooked |
| 1 1/3 |
c |
Milk |
| 1 1/3 |
c |
Condensed regular or reduced |
|
|
salt chicken |
| 8 |
oz |
Cream cheese, cubed |
| 3/4 |
c |
Parmesan cheese, divided |
| 3 |
T |
Dijon mustard |
| 4 |
c |
Fresh asparagus or 20 0z |
|
|
frozen |
| 1 1/2 |
c |
Sliced red onion |
| 1 |
lb |
Thinly sliced ham cut into 1 |
|
|
inch pieces |
| 3 |
c |
Shredded Monterey jack |
|
|
cheese |
INSTRUCTIONS
Cook pasta according to package directions; drain. Heat oven to 350
degrees 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 lenghtwise 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.
Bake 30 minutes.Remove foil and sprinkle with remaining Parmesan
cheese; bake additional 10 minutes. Let stand 10 minutes before
serving Recipe by: San Giorgio Posted to MC-Recipe Digest by
"tautog78@yahoo.com" <tautog78@yahoo.com> on Mar 2, 1998
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