Asparagus Ham Lasagna Recipes

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ASPARAGUS LASAGNA



Asparagus Lasagna image

I received this recipe from my mother, who lives in an area known for its fine asparagus. You can assemble to casserole the night before and refrigerate. Just remove it from the refrigerator 30 minutes before baking. -Bev Angelbrandt, Calgary, Alberta

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 12 servings.

Number Of Ingredients 13

3 pounds fresh asparagus, cut into 1-inch pieces
1/3 cup butter, cubed
1/2 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
5 cups whole milk
1 package (8 ounces) cream cheese, cubed
1 tablespoon lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon ground nutmeg
12 lasagna noodles, cooked and drained
2 cups shredded mozzarella cheese
1/3 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 359 calories, Fat 20g fat (12g saturated fat), Cholesterol 64mg cholesterol, Sodium 567mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 15g protein.

ELSA'S HAM AND ASPARAGUS TOASTS



Elsa's Ham and Asparagus Toasts image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 22m

Yield 8 toasts

Number Of Ingredients 8

1 pound thin asparagus spears
Salt
1 loaf chewy, crusty farmhouse style white bread, cut into 3/4-inch slices
1/2 stick butter, softened
2 tablespoons Dijon or grain mustard
1 1/4 pounds boiled, baked or smoked ham, order thick slices at deli counter
Freshly ground black pepper
1 pound fontina, shredded or sliced

Steps:

  • Holding 1 spear at each end snap off the tough stem of asparagus. Use this spear as a guide line to trim the bundle with a sharp knife. Simmer asparagus in salted boiling water 3 minutes. Drain and run under cold water. Cut asparagus to fit the size of the toasts.
  • Toast 8 thick slices of farmhouse style bread under a preheated broiler 6 inches from heat. Combine softened butter and mustard. Spread the toasted bread with mustard butter. Cut sliced ham into smaller pieces to process. Grind the ham in your food processor. Spread the toast with ground ham. Arrange steamed asparagus spears on top of the layer of ham. Top each toast with a few grinds of black pepper and a mound of fontina cheese. Return toasts to hot oven under broiler and cook toasts until cheese melts and lightly browns at edges. Arrange ham and asparagus toast on a platter and serve.

ASPARAGUS LASAGNA



Asparagus Lasagna image

Provided by Giada De Laurentiis

Categories     main-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 14

9 lasagna sheets, fresh or dried
1 teaspoon olive oil, plus 1 tablespoon, divided
2 (8.5-ounce) jars sun-dried tomatoes, drained
1 1/2 packed cups fresh basil leaves
1/2 cup grated Parmesan, plus 3/4 cup
1/4 pound pancetta, diced
1 medium onion, diced
2 garlic cloves, minced
4 bunches asparagus, trimmed and cut into 1-inch pieces
1 (15-ounce) container whole milk ricotta cheese
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 cups shredded whole milk mozzarella cheese
2 tablespoons butter

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 LASAGNA



Asparagus Lasagna image

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

5 wide lasagna noodles
2 tablespoons margarine
2 cloves garlic, chopped
2 tablespoons all-purpose flour
1 ½ cups milk
½ teaspoon dried thyme
1 (15 ounce) can asparagus, drained
1 cup julienned fully cooked ham
1 cup shredded mozzarella cheese

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

HAVARTI HAM AND EGG LASAGNA



Havarti Ham and Egg Lasagna image

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

4 eggs
1 (16-oz.) jar Alfredo pasta sauce
1 (14 to 16-oz.) pkg. frozen asparagus cuts (3 cups)
1/2 cup drained sliced roasted red bell peppers (from a jar)
1/2 cup water
9 uncooked lasagna noodles
2 cups diced cooked ham
12 oz. (3 cups) shredded Havarti cheese
1/2 cup Progresso™ Parmesan Bread Crumbs
2 tablespoons butter, melted

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 HAM LASAGNA



Asparagus Ham Lasagna image

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

1 pound fresh asparagus, trimmed
2 garlic cloves, minced
1/2 teaspoon dried thyme
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/3 cups whole milk
Pepper to taste
5 lasagna noodles, cooked and drained
1 cup shredded part-skim mozzarella cheese
1 cup julienned fully cooked ham

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

ASPARAGUS LASAGNA



Asparagus Lasagna image

Make and share this Asparagus Lasagna recipe from Food.com.

Provided by Kathy

Categories     Lunch/Snacks

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 12

4 lbs fresh asparagus, pencil thin, plus
2 tablespoons olive oil
salt, to taste
1/4 cup butter
1/4 cup flour
1/2 cup water
1 1/2 cups chicken broth
2 cups shredded mozzarella cheese
1 tablespoon finely grated lemon zest
16 ounces lasagna noodles
1 2/3 cups grated parmesan cheese
1 cup whipping cream

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.

HAM AND SWISS LASAGNA



Ham and Swiss Lasagna image

Ham and Swiss Lasagna

Provided by The Rachael Ray Staff

Number Of Ingredients 14

4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
3 tablespoons Dijon mustard
Salt and ground black pepper
1 box oven-ready lasagna noodles
1 10-ounce box frozen artichoke hearts
defrosted and chopped
Leftover holiday ham
roughly chopped
2 cups shredded Swiss cheese
1/4 cup flat-leaf parsley
chopped

Steps:

  • Preheat oven to 375F
  • Place a large saucepot over medium heat and melt the butter
  • Sprinkle the flour over the butter and cook for about a minute
  • Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble
  • Season the sauce with salt and freshly ground black pepper, then simmer until thickened, 3-4 minutes
  • Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish
  • Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and artichokes, and ladle about a cup of sauce over everything
  • Make two more layers of the lasagna by laying down three lasagna noodles, about a third of the ham and artichokes, and 1 cup of the sauce for each layer
  • Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese
  • Cover the pan with aluminum foil and bake the lasagna for 30 minutes
  • Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly
  • Garnish with parsley and serve

ASPARAGUS LASAGNA



Asparagus Lasagna image

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

12 lasagna noodles (also referred to as strips oven ready lasagna noodles)
2 cups chopped asparagus (keep tops separate see instructions) (270 grams)
1 1/4 cup freshly grated parmesan cheese (125 grams)
1 cup swiss cheese cubed (110 grams)
1 cup cooked ham cubed (135 grams)
White sauce
3 1/2 cups milk (875 ml)
1/4 cup butter (62 1/2 grams)
1/4 cup flour (32 grams)
1/4 teaspoon salt (1 1/2 grams)

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

HAM & ASPARAGUS LASAGNA



Ham & Asparagus Lasagna image

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

9 uncooked lasagna noodles
2 tablespoons butter
1 1/2 lbs fresh asparagus spears, trimmed, cut into 1-inch pieces
3 cups fresh mushrooms, sliced
2 3/4 cups cooked ham, cut into 1/2-inch cubes
2 cups milk
1/3 cup all-purpose flour
1 teaspoon chicken flavor instant bouillon
1/8 teaspoon pepper
1 tablespoon Dijon mustard
2 cups shredded cheddar cheese, mozzarella cheese blend

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

HAM AND ASPARAGUS CASSEROLE



Ham and Asparagus Casserole image

Leftover ham, hard-cooked Easter eggs and asparagus combine to make a wonderful springtime casserole we all love. Garnish with toasted almonds, crushed potato chips or cracker crumbs, if desired.

Provided by SOURDOUGH

Categories     Meat and Poultry Recipes     Pork

Time 45m

Yield 6

Number Of Ingredients 11

1 pound fresh asparagus
5 hard cooked eggs, chopped
2 cups diced ham
¼ cup chopped onion
¼ cup chopped green bell pepper
⅓ cup shredded Cheddar cheese
2 tablespoons tapioca
2 tablespoons chopped fresh parsley
1 tablespoon lemon juice
1 (10.75 ounce) can condensed cream of mushroom soup
½ cup evaporated milk

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Trim asparagus and cut into 3/4 inch pieces; blanch in microwave for 2 to 3 minutes and drain.
  • Place asparagus, ham and eggs in a lightly greased 9x13 inch baking dish. In a large bowl combine the onion, bell pepper, cheese, tapioca, parsley, lemon juice, soup and milk; mix well. Pour mixture into baking dish and stir together with asparagus, ham and eggs.
  • Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes or until cooked through. Let stand 5 minutes before serving.

Nutrition Facts : Calories 253.5 calories, Carbohydrate 13.9 g, Cholesterol 190 mg, Fat 14.8 g, Fiber 1.8 g, Protein 17.1 g, SaturatedFat 5.6 g, Sodium 953 mg, Sugar 5.1 g

HAM AND ASPARAGUS LASAGNA



Ham and Asparagus Lasagna image

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

9 lasagna noodles
2 Tbsp margarine or butter
1 1/2 lb fresh asparagus spears, trimmed , cut into 1 inch pc.s
1 8 oz. package sliced fresh mushrooms
1 lb cooked ham, cut into 1/2 in. cubes, 2 3/4 cup
2 c milk
1/3 c all-purpose flour
1 tsp ham flavored soup base
1/8 tsp pepper
1 tsp dijon mustard
8 oz package cheddar-mozzarella cheese blend
1/2 c gouda cheese

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.

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