Lasagna with Ham Dijon
1 (16-ounce) box lasagna noodles, uncooked
1 1/3 cups milk
1 1/3 cups condensed regular or reduced sodium chicken broth
1 (8-ounce) package cream cheese, cubed
3/4 cup grated Parmesan cheese, divided
3 tablespoons Dijon mustard
2 (10-ounce) packages frozen cut asparagus or 4 cups cut fresh asparagus
1 1/2 cups thinly sliced red onion
1 pound thinly sliced ham, cut into 1-inch pieces
3 cups shredded Monterey Jack, Muenster or Swiss cheese
Cook pasta according to package directions; drain. Heat oven to 350° F.
In medium saucepan over medium heat, stir together milk, broth, cream cheese, 1/2 cup of the Parmesan, and the mustard; stir frequently until mixture just comes to a boil. Remove from heat.
In microwave-safe dish, microwave asparagus and onion on high 4 minutes (for frozen asparagus) or 7 minutes (for fresh); drain.
In bottom of 13x9x2-inch baking dish, pour 1/2 cup sauce; place 4 pasta pieces lengthwise over sauce, overlapping edges. Layer one-third each of the ham, asparagus, onion and Monterey Jack cheese over pasta; pour 3/4 cup of
the sauce over cheese. Repeat layers twice, beginning and ending with pasta. Pour remaining sauce over pasta; cover with foil.
Bake 30 minutes. Remove foil; sprinkle with remaining Parmesan cheese. Bake 10 minutes. Let stand 10 minutes before serving. Makes 8-10 servings.