My friends and I really liked my adaptation of this...even my friend who doesn't like asparagus! I didn't measure anything exactly except the (skim) milk. I used real asparagus (I think canned asparagus sounds absolutely disgusting), about 3 times the cheese, corn starch (instead of flour - mixed it with a bit of the milk) and medium egg noodles (instead of lasagne noodles, which were too much work for that meal and I needed to stretch it a bit) and mixed everything together except for about 2 cups of the cheese. I also used a larger pan and baked it in the oven at 450, adding the cheese I didn't mix in near the end of the baking time. It made plenty for 4 adults who don't eat tiny portions. I'll definitely make this again!!!!!! I also think paprika might be a tasty addition.

My husband and I loved this lasagna! I made a few changes. I used fresh asparagus which I cooked a little before cutting up. I also used a pound of ricotta cheese, to which I mixed in 1 beaten egg, some fresh parsley, about 3 tablespoons of grated pecorino romano cheese, and about 1/2 cup of shredded asiago cheese. I layered on the ricotta mixture first, then the ham, asparagus, sauce, and cheese as the recipe specified. I substituted asiago cheese for the mozzarella between layers, and since I mixed cheese into the ricotta, I only sprinkled a little on top of the layers. I ended up with ony two layers and sprinkled shredded mozzarella cheese on top (about 1/3 cup). Then I baked it in the oven for about 35 minutes at 400 degrees (because I was in a hurry!). I never thought it would be so delicious and can't wait to make it again!

This is a great dish. The sauce is surprisingly substantial and flavorful, even when made with skim milk. The combination of ham, asparagus, and cheese is terrific. It makes a satisfying and interesting dinner.

My husband and I liked this. I used fresh asparagus and skimmed milk instead and covered it and baked it in the oven for about 30 minutes on 350 degrees.

I have made this recipe twice using fresh asparagus and broccoli. Be sure to parboil them first. I also used leftover honey baked ham. We really do like this recipe.

Wonderful, imaginative recipe. A few minor tweaks, however, improved it. Used butter in place of margarine for flavor, then sauteed the garlic a little longer, until golden. Since some other reviewers thought the sauce too bland, I made a simple change which helped a lot in the flavor department. I used only half the milk, and replaced the other half with concentrated chicken stock and a couple of tablespoons of dry white wine. Simmered the sauce until the vapors from the wine ceased to tingle the nose, in order to be sure all the alcohol was burned off. When sauce was finished, I stirred in some freshly grated Asiago and Parmesan. Used fresh, peeled asparagus, lightly pre-cooked by boiling 2 minutes then shocking, cut into bite-sized pieces. Layered with a mixture of cheeses, including Jarlsberg, Parmesan and Gruyere in addition to some mozzarella. The type of cheese isn't so much of consequence as getting in some more flavorful types - mozzarella used alone doesn't have a high degree of discernible taste. You could combine it with Swiss, Gouda, Laughing Cow, Monterey Jack, or Brie, as well, or anything else that happened to be in your fridge. So spread your wings and try some combinations. Sumptuous!!! It received rave reviews. Be sure to allow sufficient time for all the various steps. This isn't a quick, easy recipe, but can be assembled up to 3 days before, then finished in the microwave when you want it. Some preparation at your convenience yields stellar results later

Thin asparagus, par boiled 1 minute and placed in ice water would improve the taste and texture of this recipe tremendously. Another tip regarding the sauce. When making sauces or graves that require thickening agents such as flour, corn starch, etc., place half your liquid in a small jar or other lid tight container, put in your thickener, tighten lid and shake for about 10-15 seconds. Stir into heated liquid. This method assures no lumps.

This recipie was good. I doubled it and put it in a bigger pan but next time I will use more asparagus and will make more sauce. Other than that it was really good.

We tried this tonight with some leftover ham and really enjoyed it. Everything came together very well. Will try with fresh asparagus next time to see how it works!

We tryed this for dinner tonight and were pleased with the flavor.My husband is not a big fan of pasta but,He said he would like to have it again.This is a recipe to hold onto.Thankyou.