Asparagus Ham Lasagna Food

ASPARAGUS LASAGNA

Steps:

• In a large saucepan, cook asparagus in a small amount of water until crisp-tender, about 7 minutes; drain and set aside. In another large saucepan, melt butter. Stir in flour , salt and pepper until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream cheese, lemon juice, zest and nutmeg until cheese is melted., Spread about 3/4 cup sauce in a greased 13x9-in. baking dish. Layer with three noodles, a fourth of the sauce and a third of the asparagus and mozzarella. Repeat layers twice. Top with remaining noodles and sauce (dish will be full). Sprinkle with Parmesan. Bake, uncovered, at 375° for 45-50 minutes or until bubbly and golden brown. Let stand for 15 minutes before cutting.

ASPARAGUS HAM LASAGNA

Steps:

• 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 until blended; gradually whisk in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pepper. , Cut noodles in half; place four noodles in a greased 11x7-in. 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° for 30 minutes or until heated through.

HAM & ASPARAGUS LASAGNA

Steps:

• Cook lasagna noodles to desired doneness as directed on package. Drain.
• Meanwhile, heat oven to 350 degrees. Spray 13x9 glass baking dish with nonstick cooking spray.
• Melt margarine in a 12-inch skillet over medium heat. Add asparagus and mushrooms; cook and stir 5 to 7 minutes or until asparagus is crisp-tender. Pour into large bowl; stir in ham. Set aside.
• In same skillet, combine 1/2 cup of the milk, flour, bouillon, pepper and dijon mustard; blend well with wire whisk. Add remaining 1-1/2 cups milk; blend well. Cook and stir over medium heat until mixture is bubbly and thickened. Remove from heat; stir in 1/2 cup of the cheese until melted.
• To assemble lasagna, spread 1/2 cup sauce evenly in bottom of sprayed baking dish. Reserve 1/2 cup of sauce for topping. Add remaining sauce to ham mixture; mix well.
• Arrange 3 cooked noodles over sauce in baking dish. Spoon and spread half of ham mixture over noodles; top with 1/2 cup cheese. Repeat layers. Top with remaining noodles and reserved 1/2 cup sauce. Sprinkle with remaining 1/2 cup cheese.
• Bake at 350 degrees for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 by 13-inch baking dish sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

ASPARAGUS HAM ROLLS

Steps:

• Preheat oven to 375°. In a saucepan, melt butter; stir in flour until smooth. Gradually stir in the milk. Bring to a boil. Cook and stir until thickened, 2-3 minutes., Stir in cheese, salt and pepper. Remove from the heat. Place three asparagus spears on each ham slice. Roll up; secure with toothpicks if necessary. , Place in 13x9-in. baking dish; top with cheese sauce. Sprinkle with crumbs. Bake, uncovered, until heated through, 20 minutes.

CHICKEN ASPARAGUS HOLLANDAISE LASAGNA

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• Sauté the mushrooms and onions in butter until the mushrooms release their moisture and the onions are soft (not brown).
• Spread a small amount of prepared Hollandaise sauce on the bottom of the baking dish.
• Place a layer of cooked lasagna noodles evenly over the sauce.
• Cover the noodles with the chicken or turkey.
• Sprinkle with salt and pepper.
• Then top with HALF of the mushroom/onion mixture.
• Then HALF of the remaining Hollandaise sauce.
• Sprinkle with HALF of the basil and oregano.
• Top the spices with HALF of the mozzarella and Parmesan cheeses.
• Then top the cheeses with ALL of the asparagus.
• Repeat the layers (omitting a layer of asparagus), ending with the cheeses.
• Bake uncovered for 35 minutes, or until bubbly.
• Let stand about 10-15 (or more) minutes before slicing.

ASPARAGUS LASAGNA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half crosswise.
• Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat.
• Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
• Cover the dish, and cook in the microwave on HIGH for 9 to 10 minutes, or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

ASPARAGUS LASAGNA - GIADA DE LAURENTIIS

Steps:

• Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon olive oil. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh pasta. Drain pasta.
• In a food processor combine the sun-dried tomatoes and basil. Pulse until the mixture is combined. Transfer to a small bowl. Stir in 1/2 cup Parmesan. Set aside.
• In a large skillet brown the pancetta until crisp. Remove from the pan using a slotted spoon. Add 1 tablespoon olive oil, onion, and garlic and cook until tender, about 4 minutes. Add asparagus and cook until tender, about 4 minutes. Transfer the mixture to a large bowl. Add the ricotta, salt, and pepper and stir to combine.
• Preheat the oven to 350 degrees F. In a 9 x 13-inch baking dish, sprinkle some of the sun-dried tomato mixture on the bottom of the casserole dish. Place some lasagna sheets, then half asparagus mixture. Next sprinkle some mozzarella cheese and some of the remaining 3/4 cup Parmesan. Sprinkle with cooked pancetta. Continue for 1 more layer. Top with lasagna sheets, some sun-dried tomato mixture, mozzarella, and Parmesan. Dot the top with butter. Bake until the ingredients are warm and the cheese is melted, about 25 minutes.

HAM LASAGNA

Steps:

• Mix butter, flour, salt, and pepper in saucepan and melt butter; gradually add milk.
• Bring to a boil and cook for 2 minutes or until thick.
• Add green onion, lemon juice.
• Spread 1/4 sauce in casserole dish.
• Lay 3 noodles on top and then a layer of diced ham, a layer of broccoli, and layer of cheese, and a layer of egg.
• Repeat 3 times and then pour remaining sauce on top.
• Bake at 350 for 40 minutes and then cool for 10 minutes.

HAM AND ASPARAGUS LASAGNA

Steps:

• 1. Preheat oven to 350º. Boil the lasagna to soften and easy to handle. DO NOT COOK thoroughly or lasagna will be soggy. Drain and rinse to cool and drain again.
• 2. While noodles are cooking put butter or margarine in fry pan and cook the asparagus and mushroom until asparagus is crisp tender. Remove from heat and put into a bowl and add the ham and stir.
• 3. In same skillet, combine 1/2 cup of the milk, flour, bouillon of soup base, pepper and Dijon mustard. Blend remaining 1 1/2 cups of milk and stir until mixture is bubbly and thinkened. Remove from heat, stir in the 1/2 cup of gouda cheese and stir until it is melted.
• 4. Spray your lasagna pan, put a thin layer of the sauce on the bottom. Now three rows of noodles. layer the asparagus, ham & mushrooms. Sprinkle with some cheese, spoon some sauce over cheese. Now repeat layers ending with noodles with sauce on top. Bake in 350º oven until heated through and bubbling. The last 10 minutes sprinkle with the rest of the cheese and bake until nicely browned.

ASPARAGUS LASAGNA

Steps:

• Cook lasagna noodles and drain.
• Heat oven to 500°F.
• Cut off about 1" at the end of the asparagus stalks and discard.
• Coat the asparagus with olive oil and spread out in a single layer in a baking dish.
• Roast 5-10 minutes.
• Remove from oven, sprinkle with salt, cut into bite-size pieces, and let cool.
• Reduce oven to 400°F.
• In a large pot, melt butter over medium heat.
• Add flour and stir for about 2-3 minutes.
• Combine water and broth; slowly add to flour-butter mixture, constantly stirring.
• Cook about 5 minutes.
• Add mozzarella and lemon zest, stirring until the mixture is smooth.
• Butter a 13 x 9 baking pan.
• Place a layer of noodles in the pan, then half the sauce, then half the asparagus pieces, then 1/2 cup parmesan.
• Repeat, then put on the top layer of noodles.
• In a small bowl combine cream and a dash of salt.
• Whip until soft peaks form then spoon over noodles.
• Sprinkle with remaining 2/3 cup parmesan cheese.
• Bake 30 minutes.