| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Asparagus, Cheese, Ham, Healthwise, Main dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Fresh asparagus; trimmed |
| 2 | Cloves garlic; minced | |
| 1/2 | ts | Dried thyme |
| 2 | tb | Butter or margarine |
| 2 | tb | All-purpose flour |
| 1 1/3 | c | Milk |
| Pepper; to taste | ||
| 5 | Lasagna noodles; cooked/drained | |
| 1 | c | Shredded mozzarella cheese; 4 ounces |
| 1 | c | Ham; fully cooked, julienned |
INSTRUCTIONS
In a skillet, cook asparagus in a small amount of water until crisp-tender, about 6-8 minutes; drain and set aside. In a saucepan over Medium heat, saute garlic and thyme in butter. Stir in flour. Gradually whisk in milk; cook and stir for 2 minutes or until thickened. Add pepper. Cut noodles in half; place four noodles in a greased 11x7x2" baking dish. Layer a third of the white sauce, mozzarella cheese, ham and asparagus over noodles. Top with three noodles and another layer of sauce, cheese, ham and asparagus. Repeat layers. Cover and bake at 350 F. for 30 minutes or until heated through. Yield: 4 servings. Per serving, prepared with margarine, skim milk, part-skim mozzarella and low-fat ham: 2 starch, 2 meat, 1 vegetable and 1 fat. 358 calories, 745 mg. sodium, 34 mg. cholesterol, 13 grams fat. Taste of home Magazine, April/May '97, p. 28 MC formatting by bobbi744@sojourn.com NOTES : Recipe submitted to magazine by Jane Galvin, Englewood, Florida. Recipe by: Taste of Home Magazine, April/May '97, p. 28 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997
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