Ham & Asparagus Lasagna - cooking recipe

Ingredients

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

Preparation

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.