Friday, May 2, 2014

White lasagne

White lasagne

8 lasagne noodles 
2 cups diced ham
Fresh asparagus- I had about 10 fairly thick stalks
8 oz fresh mushrooms, baby portabellas if you can
Ragu light Parmesan Alfredo sauce 
1/2 to 1 cup Parmesan cheese 

Clean mushrooms and slice or dice. Place in a large bowl. 
Clean asparagus and cut into 1 inch pieces. Put in the bowl with the mushrooms. 
Cook lasagne noodles according to package directions. Do not drain, but pull out each noodle using tongs and spread on a sheet of wax paper. 
Place the asparagus and mushrooms in the hot pasta water and cook for 5 minutes. Drain. 
Spread a couple tablespoons of the Alfredo sauce in the bottom of an 11 x 7 
casserole. Layer 4 noodles slightly overlapping on the sauce. Spread  1 cup of the ham and about half of the asparagus and mushroom mixture over the noodles. Spoon the Alfredo sauce over and spread a little to distribute the sauce. Sprinkle with Parmesan cheese. 
Repeat layers.  

Cover tightly with plastic wrap and microwave for about 5 minutes or until sauce is bubbling and cheese has melted. 

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