Reviewed: Apr. 13, 2007

Although we enjoyed this recipe, it definitely needs some work, for our taste. I followed the recipe with a few exceptions. I increased the amount of garlic, as I thought the sauce rather bland and we like garlic. I also added white pepper and a dash of nutmeg to the sauce. Instead of canned asparagus I used a bunch of fresh, blanched in boiling water for 2 minutes, then shocked in ice water and patted dry. Definitely use pencil thin asparagus, not medium or thick. I baked the dish at 350*F for 30 minutes, let rest for 10 minutes. I think this would make a good brunch offering or a lite summer meal with a crisp green salad. I will probably make the recipe again, but it does need some work, for our taste, as it is rather bland. Thank you for the recipe!

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Reviewer:

Lori

Cooking Level: Intermediate

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Reviewed: Apr. 12, 2007

Very good and a great change of pace from the red sauce lasagne with beef. I added fresh mushrooms and sauteed them with the butter and garlic. I will make this again for sure!

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Reda B

Cooking Level: Intermediate

Living In: Minden, Nevada, USA

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Reviewed: Apr. 12, 2007

I was very inspired by the previous reviews! I made this recipe with fresh asparagus and low-fat riccota cheese (mixed with an Italian shredded cheese). I used corn starch to thicken my sauce and it turned out a very nice consistancy. My husband loved it! It surely was an asparagus recipe and the asparagus was the star ingredient! I thought I would try to make this with chicken next time.

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LouellaLou

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Reviewed: Apr. 12, 2007

I have made this recipe for years! It is a family favorite. When I use the no-cook lasagna noodles, I make these changes: I make the cream sauce thinner by adding more milk. After assembled, I cover the pan with foil and bake in my conventional oven until the noodles are done. Then I uncover it and sprinkle the last of the cheese on top and return to the oven to melt and brown a little. The cooking time is longer than the microwave version, but then again; you save the time of boiling and dealing with the noodles. It is easier to assemble. Made either way, it's a wonderfully different lasagna. Enjoy!

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PatLI53

Cooking Level: Expert

Living In: Long Island, New York, USA

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Reviewed: Apr. 11, 2007

Would like to know if anyone tried this recipe with uncooked noodles. In some lasagna recipes you can do this. It would save a lot of time.

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Reviewer:

Diane O.

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Reviewed: Apr. 11, 2007

Excellent recipe. I used broccoli, as one of the previous reviewers did, and added some sliced mushrooms to the broccoli layer. I also substituted cheddar cheese for the mozzarella, since I really like the combination of ham and cheddar cheese. I will definitely make it again!

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AuraCeol

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Reviewed: Apr. 11, 2007

Great Recipe. I made this the day after Easter with my ham and asparagus leftovers. It was fantastic. I will always have this on hand to use "for sure" the day after Easter and whenever else I have these ingredients on hand. A very tasty and different lasagna.

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Chris From Kent, WA

Cooking Level: Intermediate

Living In: Kent, Washington, USA

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Reviewed: Apr. 11, 2007

Very good - I made a little extra sauce and added paprika to it as someone else suggested. Also I used fresh asparagus since I don't like canned! My husband and I both enjoyed it a lot!

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Jessica B

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Reviewed: Apr. 11, 2007

Very good. I used frozen asparagus tips instead of canned. Very easy and tasty...lacking something though. I think some other spice needs to be added to "complete" it. Will make again!

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LaLa

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Reviewed: Apr. 10, 2007

What a great way to use leftover ham! We used steamed broccoli instead of the canned asparagus and it tasted great. My sauce was a little slow to thicken, so start it when you start the water boiling for the noodles. Thanks for the yummy dinner!

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Reviewer:

Pam

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Reviewed: Apr. 9, 2007

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!

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Rambunc

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Reviewed: Apr. 9, 2007

We loved this recipe. Even my garlic hating husband loved it. I used fresh asparagus that I had on hand. I didn't have mozzarella, so used a Italian 4 cheese blend. Baked at 350 for 30 minutes.

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Reviewer:

burnscreek

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2007

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.

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Reviewer:

Miles

Cooking Level: Expert

Home Town: Coral Gables, Florida, USA

Living In: Longview, Texas, USA

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Reviewed: Sep. 15, 2006

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.

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Reviewer:

Hilly1026

Cooking Level: Expert

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Reviewed: Aug. 21, 2005

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!

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ButterflyJen

Cooking Level: Intermediate

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Reviewed: May 5, 2005

This was pretty good for being so easy! Added a green salad and some fresh rolls to complete it. I'll definitely make it again. Not *quite* 5 stars... it was missing a little something to make it spectacular.. not sure what though, I'll have to experiment. But into the recipe box it goes!!

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tinychef

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Reviewed: Nov. 30, 2004

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.

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SMMMSWIMMER

Cooking Level: Expert

Home Town: Union City, Tennessee, USA

Living In: Belmont, California, USA

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Reviewed: Jul. 9, 2003

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.

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COOKINGQUEEN75

Cooking Level: Expert

Home Town: Greenville, Ohio, USA

Living In: Cranberry Township, Pennsylvania, USA

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Reviewed: Feb. 23, 2003

Used thawed frozen asparagus tips, didn't have thyme so used a lot of other spices (basil, oreg., rosemary). Added some italian flavor stewed tomatoes with a little juice, and even used the oven-ready dry lasagna noodles. We loved it!

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TAMMERSANN

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Reviewed: May 3, 2002

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.

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