Served as main course. Non-vegetarian dish. Speciality: Low Sodium diet.

10 wide Lasagna Noodles

1/4 cup Margarine

4 Garlic Cloves, chopped

1/4 cup All-purpose Flour

3 cups Milk

1 teaspoon dried Thyme

1 lb fresh Asparagus

2 cups cooked Ham

2 cups Mozzarella Cheese, grated

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes, or until al dente. Drain, and cut noodles in half. Melt margarine in a skillet over medium heat. Saute garlic just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk, and season with thyme. Simmer sauce gently until thick. Remove from heat. Grease a 9x9 inch glass baking dish. Layer noodles, sauce, asparagus, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top. Cover the dish and bake in oven at 350 until cooked through about 45min.

Preparation time: 20 minutes

Cooking time: 1 1/4 hours

Serves: 8

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