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