Recipe: Chicken and Ham Lasagna and Spinach and Ham Lasagna

Chicken and Ham Lasagna

8 ounces lasagna noodles
1/4 cup margarine
1/3 cup flour
1 tablespoon dry minced onion
1/8 teaspoon garlic powder
1/8 teaspoon pepper
2 cups chicken broth
1 cup milk
1/2 cup grated parmesan cheese
4 ounces canned mushroom pieces
1 package frozen asparagus or cut broccoli, thawed, drained
2 cups cubed cooked chicken or turkey*
1 1/2 cups cubed cooked ham*
6 ounces mozzarella cheese, sliced
1/2 cup grated parmesan cheese

Cook lasagna noodles according to package directions. Rinse and drain.

In saucepan, melt margarine. Blend in flour, onion, garlic powder and pepper. Add chicken broth and milk. Cook and stir until bubbly.

Stir in 1/2 cup of grated parmesan cheese and mushroom pieces.

In 13x9-inch pan layer half of noodles, asparagus or broccoli, chicken or turkey and mozzarella cheese Top with half of sauce. Add cubed cooked ham, rest of noodles, rest of sauce and second half cup of Parmesan cheese.

Bake at 350 f. for 35 minutes. Let stand for 10 minutes. before cutting. Can be made ahead, refrigerated and then baked for 45-55 minutes.

*NOTES: Can use leftover chicken and ham.

Servings: 8
Source: Temptations by the Junior League of Lansing, MI.

And here is a recipe previously posted by Gladys:

Spinach and Ham Lasagna (click here)