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Ham and Asparagus Lasagna - PCOS-Friendly Recipe

Ham and Asparagus Lasagna
Servings: 8
Lunch

Nutrition per Serving

0 Calories
0g Protein
0g Carbs
0g Fat
Spring for a new flavor ripple to lasagna with ham and asparagus in a creamy sauce.

Ingredients

  • 9 uncooked lasagna noodles
  • 2 tablespoons margarine or butter
  • 1 1/2 lb. fresh asparagus spears, trimmed, cut into 1-inch pieces
  • 1 (8-oz.) pkg. (3 cups) sliced fresh mushrooms
  • 1 lb. cooked ham, cut into 1/2-inch cubes (2 3/4 cups)
  • 2 cups milk
  • 1/3 cup all-purpose flour
  • 1 teaspoon chicken-flavor instant bouillon
  • 1/8 teaspoon pepper
  • 1 tablespoon Dijon mustard
  • 8 oz. (2 cups) shredded Cheddar-mozzarella cheese blend

Instructions

  1. Cook lasagna noodles to desired doneness as directed on package. Drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake at 350 °F. for 20 to 30 minutes or until bubbly. Let stand 15 minutes before serving.

PCOS-Friendly Foods in This Recipe

This recipe contains the following foods that may benefit PCOS management: Asparagus.

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