| 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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