Chicken & Ham Lasagna
Submitted by Sweetheart
White sauce lasagna layered with chicken, ham, asparagus, mushrooms, mozzarella, and Parmesan. A make-ahead twist on classic lasagna that skips the red sauce entirely.
YIELD
1 panPREP
30 minCOOK
35 minREADY
75 minRed sauce is great, but this white-sauce lasagna is something else. Layers of chicken, cubed ham, asparagus (or broccoli), and sliced mozzarella get blanketed in a homemade Parmesan-mushroom béchamel that turns bubbly and golden in the oven.
It’s heartier than a typical lasagna because you’re stacking two proteins in there. The ham adds a salty, smoky punch that pairs beautifully with the creamy sauce and tender asparagus.
This is a fantastic make-ahead meal. Assemble the whole thing, stash it in the fridge, and bake it straight from cold when company arrives. Just add 10 to 20 extra minutes to the bake time.
Kitchen Tips
- Let it rest for 10 minutes after baking. The layers need time to set. Cut too soon and you’ll get a saucy landslide on the plate instead of clean slices.
- Use asparagus for elegance, broccoli for heartiness. Both work well in this lasagna. Cut the asparagus into 2-inch pieces so they fit neatly between the layers.
- A full cup of grated Parmesan goes in. Half in the sauce, half on top. Don’t skimp on this. It’s what gives the sauce its savory backbone.
Ingredients
Directions
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 ½ cup of grated parmesan cheese and mushroom pieces.
In 13×9 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 Parmasan cheese.
Bake at 350℉ (180℃) for 35 mins.
Let stand for 10 minutes before cutting.
Can be made ahead, refrigerated and bake for 45 to 55 mins.
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