Categories: pasta
Ingredients
- 8 oz. lasagna noodles
- 1/4 cup butter or margarine
- 1/3 cup flour
- 1 Tbsp. minced dried onion
- 1/8 tsp. pepper
- 1/4 tsp. garlic powder
- 2 cups chicken broth
- 1 cup milk
- 1/2 cup grated Parmesan or Romano cheese
- 1 (4 oz.) can chopped mushrooms, drained
- 1 (10 oz.) pkg. frozen cut asparagus, thawed
- and drained
- 2 cups cubed cooked chicken or turkey
- 1 (6 oz.) pkg. sliced or mozzarella shredded
- cheese
- 1/2 cup grated Parmesan or Romano cheese
Directions
- Cook noodles as directed on package; drain. In saucepan melt butter or margarine; blend in flour, onion, garlic powder and pepper. Add chicken broth and milk; cook and stir until bubbly. Stir in the first 1/2 cup grated cheese and mushrooms. In a 13 x9 x3-inch baking dish layer half the noodles, all of the asparagus, chicken and mozzarella, and 1/3 of the milk mixture. Top with ham, remaining noodles, and remaining milk mixture. Sprinkle with remaining grated cheese. Bake in 350 degree oven for 35 minutes. Let stand 10 minutes before cutting.
- This recipe is a great way to use turkey leftovers.