Served as main course. Non-vegetarian dish.

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

2 cups cubed cooked Chicken or Turkey

6 ounces Mozzarella Cheese, sliced

1 1/2 cups cubed cooked Ham

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 13 x 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 degree F. for 35 minutes. Let stand for 10 minutes before cutting. Can be made ahead, refrigerated and bake for 45-55 minutes.

Serves: 8

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