HAVARTI HAM AND EGG LASAGNA
This ultra-creamy lasagna starts with hard-boiled eggs, cooked ham, and frozen asparagus, blended with wonderfully gooey Havarti cheese.
Provided by Betty Crocker Kitchens
Categories Entree
Time 10h
Yield 8
Number Of Ingredients 10
Steps:
- Place eggs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
- Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine Alfredo pasta sauce, asparagus, roasted peppers and water; mix well.
- Drain eggs. Peel; coarsely chop eggs. Arrange 3 uncooked noodles in bottom of sprayed baking dish. Top with 2/3 cup of the ham, 1/3 of the eggs and 1 cup cheese. Spread with 1 1/2 cups Alfredo sauce mixture. Repeat layers 2 more times ending with sauce. (Be sure top noodles are covered with sauce.) Cover; refrigerate at least 8 hours or overnight.
- Heat oven to 350°F. Bake covered for 30 minutes.
- In small bowl, mix bread crumbs and butter. Uncover baking dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered an additional 30 minutes or until thoroughly heated and topping is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Calories 625, Carbohydrate 30 g, Cholesterol 235 mg, Fat 4, Fiber 1 g, Protein 29 g, SaturatedFat 25 g, ServingSize 1/8 of Recipe, Sodium 1170 mg, Sugar 4 g
ASPARAGUS LASAGNA
One of the best authentic baked lasagna recipes, a delicious white sauce Asparagus Lasagna recipe, creamy and tasty.
Provided by Rosemary Molloy
Categories Pasta
Time 55m
Number Of Ingredients 10
Steps:
- In a medium pot of boiled water add chopped asparagus (I added the tops of the asparagus in the last 5 minutes) and boil for 10 minutes, drain and set aside.
- In a large pot over medium heat add butter, melt then add flour and salt, combine with a whisk, add milk, 1 cup at a time and continue to stir until thickened, remove from heat and immediately add cubed ham and cheese, stir gently.
- In a baking pan (I used a 10 1/2 x 8 1/4 inch, 27 x 21 centimeter deep baking pan) add 4 or 5 small pieces of butter (about 1 tablespoon 14 grams in total) on the bottom of the pan, than layer with lasagna noodles (my size pan used 3 per layer, break if need to fit), then white sauce mixture, (remember everything needs to be divided by 4, more or less), then top with chopped asparagus and sprinkle with grated parmesan cheese, continue for the remaining layers. Bake in 375° (190°) preheated oven, for 20-25 minutes. Let sit 5 minutes, then serve , Enjoy!
Nutrition Facts : Calories 596 kcal, ServingSize 1 serving
ASPARAGUS LASAGNA
This dish has a nice flavor and is fairly easy to make. Ham, asparagus spears, mozzarella and a wonderful garlic and thyme white sauce make this lasagna different than any you have ever tasted.
Provided by Wendy Hansen
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 388 calories, Carbohydrate 33.2 g, Cholesterol 44.3 mg, Fat 18.8 g, Fiber 2.3 g, Protein 22.6 g, SaturatedFat 7.4 g, Sodium 1008 mg, Sugar 5.7 g
HAM AND ASPARAGUS FETTUCCINE
I LOVE fettuccine, and when made with a bit of leftover ham it takes on a heartiness and richness so filling there isn't room for dessert!
Provided by STEPHNDON
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Stir asparagus into pot in the last five minutes of cooking; drain.
- While pasta is cooking, heat butter and cream in a medium saucepan over medium heat. When mixture begins to bubble, stir in Parmesan, garlic powder, pepper and cayenne. Continue cooking until mixture thickens, stirring occasionally. Stir in ham and heat through.
- Toss pasta and asparagus with sauce and serve immediately.
Nutrition Facts : Calories 754.3 calories, Carbohydrate 45 g, Cholesterol 179.3 mg, Fat 55.9 g, Fiber 2.6 g, Protein 20.9 g, SaturatedFat 32.5 g, Sodium 785.4 mg, Sugar 2.5 g
ASPARAGUS LASAGNA
Provided by Giada De Laurentiis
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
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 LASAGNA
Our family had an asparagus farm during the Depression. My brother and I picked and sorted spears after school and on weekends...and, needless to say, we ate this vegetable quite often. This is one of the best ways Mother fixed it. - Jane Galvin, Englewood, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 358 calories, Fat 13g fat (0 saturated fat), Cholesterol 34mg cholesterol, Sodium 745mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 0 fiber), Protein 24g protein. Diabetic Exchanges
HAM & ASPARAGUS LASAGNA
Make and share this Ham & Asparagus Lasagna recipe from Food.com.
Provided by Moe Larry Cheese
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 445.6, Fat 23.5, SaturatedFat 12.3, Cholesterol 89.5, Sodium 335.7, Carbohydrate 30.9, Fiber 3, Sugar 2.2, Protein 28.4
PASTA WITH ASPARAGUS AND CHERRY TOMATOES
This spring pasta dish is loaded with seasonal ingredients, like asparagus, fresh peas and cherry tomatoes.
Provided by Giada De Laurentiis
Categories Main Course
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta, reserving about 1/2 cup of the pasta water.
- In a large saute pan, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 1 minute. Add the asparagus, season with the salt and pepper, and cook for 3 minutes until slightly soft. Add the cherry tomatoes and peas. Cook for 2 minutes. Pour the chicken stock into the pan and bring the mixture to a simmer. Cook until the tomatoes start to burst and the stock is reduced by half, about 3 minutes.
- Add the cooked pasta and 1/2 of the Parmesan to the large saute pan with the vegetables. Toss well, adding reserved pasta water, if needed, to loosen the pasta. Garnish with the remaining Parmesan and chopped basil.
Nutrition Facts : ServingSize 4, Calories 495
HAM AND ASPARAGUS LASAGNA
Spring is upon us and fresh asparagus coming on. What could be better than a flavorful ham & asparagus lasagna casserole for dinner. Serve this with home made rolls and a side of fruit or green salad. A hearty meal that's so different from other lasagnas.
Provided by Goldie Barnhart
Categories Casseroles
Time 1h15m
Number Of Ingredients 12
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.
CHICKEN AND ASPARAGUS LASAGNA
Provided by Le Poulet du Québec
Time 45m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F (200°C).In a skillet, heat oil over medium heat, add cubed chicken and brown for about 5 minutes.Season and keep hot.To make béchamel, melt butter in a big pot over medium heat, add flour and whisk for about 2 minutes.Add milk and wine, whisking all the while. Bring to a boil, and cook about 8 minutes, stirring constantly.Stir in lemon peel, salt, pepper and cottage cheese. Remove from heat.In a 9" x 13" (23 cm x 33 cm) ovenproof dish, spread one fourth of the béchamel, cover with 4 lasagna noodles, part of the browned chicken, asparagus and mozzarella.Repeat to make 3 layers and sprinkle Parmesan over top.Bake approximately 15 minutes.Cool a few minutes at room temperature before serving.
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HAM AND ASPARAGUS LASAGNA RECIPE - PILLSBURY.COM
From pillsbury.com
4.5/5 (20)Category EntreeServings 8Total Time 1 hr 25 mins
- Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Melt margarine in 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 sauce for topping. Add remaining sauce to ham mixture; mix well.
ASPARAGUS-HAM LASAGNA RECIPE - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 25 mins
- Preheat the oven to 375 degrees . In a large pot of boiling salted water, cook the asparagus until just tender, about 2 minutes.
- Drain and transfer to a platter. Meanwhile, in a medium saucepan, melt the butter over medium heat.
WHITE LASAGNA WITH CHICKEN AND HAM RECIPE - CDKITCHEN
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RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
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HAM LASAGNA - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.5/5 (4)Total Time 1 hr 15 minsCategory Main Dish
- Melt butter in a large nonstick skillet over medium-high heat. Add onion and mushrooms and cook 5 minutes, or until onion is soft and mushrroms are lightly browned.
- Sprinkle flour over onions and mushrooms. Stir and cook for 1 minute, being sure to mix the flour in well.
- Gradually whisk in milk. Bring to a simmer. Once thickened, add cream cheese and whisk until melted and blended in.
10 DISHES THAT PAIR PERFECTLY WITH ASPARAGUS - MENTAL FLOSS
From mentalfloss.com
Estimated Reading Time 3 mins
- RAVIOLI PIE. Bake the green veggie into a pie. Well, sort of. Better Homes and Gardens suggests combining blanched asparagus spears and pre-cooked store-bought chicken ravioli in a pie plate and adding a garlic butter sauce made with parmesan and lemon zest.
- HAM AND CHEESE. French chef Jean-Georges Vongerichten, known for his Michelin-starred namesake restaurant, borrowed this dish from his mom. Growing up, he recalls, his mother would purchase white asparagus—renowned in his hometown of Alsace, France—to make asparagus and ham gratin.
- RISOTTO. Serve up a steaming plate of delicious carbs with a recipe from Food Network chef Alton Brown. The Good Eats host cooks onions with Arborio rice, pours in white wine and chicken broth, then tops it all off with 12 ounces of wild mushrooms and asparagus.
- TUNA. For Italian chef Fabio Viviani, the stalks are the perfect topper for his tuna steak carpaccio dish. The Top Chef competitor drizzles raw, thinly sliced tuna with miso dressing, and then tops them with butter-poached asparagus.
- CHICKEN. To give a standard chicken-and-asparagus dinner a twist, steal a page from Cat Cora’s cookbook. The Iron Chef star spoons tangy feta salsa, made with parsley, basil, garlic, vinegar and oil, over crispy grilled asparagus and chicken.
- SOUP. This quick and easy soup is a puree of onion, asparagus, peas, tarragon, and heavy cream created by Top Chef finalist Carla Hall, and is served with a side of Parmesan shortbread coins.
- LAMB. British food writer Nigel Slater makes an incredibly easy asparagus stew by simmering lamb cubes, sliced shallots (or onions), and asparagus in stock and white wine.
- PASTA. In 30 minutes, you can whip up this Martha Stewart-approved meal. Cook linguine or fettuccine with halved asparagus, toss with butter and Parmesan, and top with a poached egg.
ASPARAGUS-AND-HAM CASSEROLE RECIPE | MYRECIPES
From myrecipes.com
5/5 (51)Calories 250 per servingServings 6
- Place bread in a food processor, and pulse 10 times or until coarse crumbs form to measure 1/2 cup.
- Cook pasta in boiling water 7 minutes, omitting salt and fat. Add asparagus; cook 1 minute. Drain.
- Lightly spoon the flour into a dry measuring cup, and level with a knife. Place flour, thyme, salt, and pepper in medium bowl; gradually add milk and broth, stirring with a whisk until well-blended. Melt the butter in a medium saucepan over medium-high heat. Add the onion; saute 4 minutes. Add milk mixture; cook until thick (about 4 minutes), stirring constantly. Remove from heat, and stir in juice. Combine the pasta mixture, milk mixture, ham, and parsley in large bowl; spoon into a 2-quart casserole. Sprinkle with breadcrumbs and cheese.
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From happykitchen.rocks
3.7/5 (25)Total Time 50 minsCategory Main CourseCalories 368 per serving
- BOIL LASAGNA SHEETS: In a large saucepan, boil water, add a bit of salt and cook lasagna sheets for 6 minutes. Place on a kitchen towel in a single layer.
- ASPARAGUS: Trim the ends of asparagus spears, and peel the lower thirds. Blanche asparagus for 6 minutes in boiling water, keeping the heads above the water not to overcook them.
- BECHAMEL SAUCE: In a medium-sized saucepan, melt butter over medium heat. Stir in flour and cook for just up to 2 minutes, before it becomes brown. Gradually pour hot milk in it and keep stirring. Bring to a boil and cook it until it thickens to your liking, about 2 more minutes. Add lemon juice. Season with salt, black pepper and nutmeg. Preheat the oven to 180 °C or 350 °F.
- ASSEMBLE: Take a lasagna sheet and place a slice on prosciutto on it. Put 4 asparagus spears on it and wrap. Transfer to a baking dish. Repeat with the rest of asparagus. Pour the sauce on top and sprinkle with grated Parmesan. Bake for 20 minutes until golden brown. Sprinkle with the garden cress. Enjoy!
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- In a saucepan over medium heat, add the butter and once melted, quickly whisk in the garlic powder and flour, continuing to whisk for 30 seconds.
101 SIDE DISHES FOR HAM DINNERS - EPICURIOUS
From epicurious.com
- Cheesy Corn Spoon Bread. Serve this creamy, cheesy garlicky spoon bread hot out of the oven. It's made with creamed corn and finely ground cornmeal, plus sour cream for tang and a cup of Fontina cheese.
- Roasted Cauliflower with Parmesan-Panko Crumble. A make-ahead Parmesan and panko crumble adds an addictive savory crunch to this large-format side dish.
- Slow-Cooked Green Beans With Harissa and Cumin. Sure, sprightly, barely-cooked green beans are great and all, but have you tried cooking them slowly with savory harissa and a ton of olive oil?
- Macaroni & Cheese for a Crowd. Using evaporated milk makes this baked mac and cheese exceptionally rich and creamy. The recipe is made to serve a crowd, and it's bound to go quickly.
- Roasted Brussels Sprouts with Garlic and Pancetta. For maximum caramelization, make sure the cut side of the Brussels sprouts are flush with the bottom of the baking dish.
- Butternut Squash and Creamed-Spinach Gratin. Finely grated Parmigiano-Reggiano and a generous dose of heavy cream transform butternut squash and spinach into a rich, bubbling gratin that no one can resist.
- Sweet Potato Sonker with Milk Dip. This North Carolinian dish has a bottom crust and a lattice top. In the center: tender sweet potato rounds. Is it a side?
- Roasted Carrot, Brussels Sprout, and Cranberry Salad. A mix of roasted and raw veggies and a poppy seed dressing bring a pleasing variety of textures to this easy side dish for ham.
- French's Green Bean Casserole. The quintessential casserole to serve with any ham dinner at home. A creamy mushroom sauce surrounds tender green beans, and it's all topped with the classic crispy fried onions.
- Honey-Roasted Vegetable Salad. Mix and match your favorite vegetables into this delicious side salad. The recipe calls for pumpkin, cauliflower, and heirloom carrots, but that's only the beginning.
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