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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 410.6
  • Total Fat: 14.9 g
  • Cholesterol: 76.4 mg
  • Sodium: 885.4 mg
  • Total Carbs: 56.4 g
  • Dietary Fiber: 4.1 g
  • Protein: 27.9 g

View full nutritional breakdown of Ham and Asparagus Lasagna calories by ingredient
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Ham and Asparagus Lasagna

Submitted by: SCHWINNER!

Introduction

Craving something different for dinner? Try this easy lasagna, adapted from a Rachel Ray recipe. This recipe doesn't make a huge honkin' pan, so it's perfect for 2-4 people. Craving something different for dinner? Try this easy lasagna, adapted from a Rachel Ray recipe. This recipe doesn't make a huge honkin' pan, so it's perfect for 2-4 people.
Number of Servings: 4

Ingredients

    5 oz. deli ham, sliced into 1/2 inch ribbons
    1.5 c. fresh grated parmesan cheese
    1/2 box Barilla no-boil lasagna noodles (8 noodles)
    1 c. finely diced onion
    1 clove garlic, finely diced
    1 bunch asparagus, cut into 1 inch pieces
    1/4 c. flour (I use whole wheat)
    2 c. milk
    2 tbsp. Country Crock light spread or equivalent
    Nutmeg
    Salt
    Pepper

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Directions

Place the lasagna noodles into a shallow pan of water, and allow to soak for about 15 minutes to soften. Pat dry.


Preheat oven to 375 degrees.


Boil the asparagus until just tender, about 2 minutes. Remove from water and set aside.


In a medium saucepan, melt the butter, and cook the onions and garlic until soft, about 5 minutes. Stir in the flour and cook for another 2 minutes. Slowly whisk in milk, bring to a low boil over medium high heat, stirring constantly. Simmer until thickened, about 2 minutes.


Remove sauce from heat and add half the parmesan, a dash of nutmeg, and salt and pepper.


Lightly spray a 8 or 9 inch square glass baking dish with cooking spray. Spread about 1/4 cup of the sauce on the bottom of the pan. Layer two lasagna noodles, then 1/4 of the remaining sauce, 1/3 of the ham, 1/3 of the asparagus, and a sprinkle of the remaining parmesan cheese. Repeat layers until all ingredients are used, ending with the last two noodles, and then topping them with the remaining sauce and parmesan cheese.


Cover with foil and bake at 375 for 30 minutes. Remove foil and continue baking for 15 minutes to brown top. Broil for a minute or two if needed. Allow to cool for 10 minutes before cutting.


Makes 4 big servings, or 6 smaller servings. Serve with a side salad.


Notes: I didn't quite need all the asparagus in the bunch; I took the leftovers to lunch the next day with sliced almonds and parmesan cheese. I like the Barilla no-boil noodles because they fit perfectly in the square baking dish!

Number of Servings: 4

Recipe submitted by SparkPeople user SCHWINNER!.






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