Ham and asparagus lasagne

    35 min

    A super-easy Italian pasta dish that's quick to make and tastes fantastic. Pre-boiled lasagne sheets are layered with white sauce, asparagus, ham and cheese before being microwaved.

    98 people made this

    Serves: 4 

    • 5 wide lasagne sheets
    • 30g margarine
    • 2 cloves garlic, chopped
    • 2 tablespoons plain flour
    • 350ml milk
    • 1/2 teaspoon dried thyme
    • 1 (425g) tin asparagus, drained
    • 135g julienned fully cooked ham
    • 120g grated mozzarella cheese

    Prep:10min  ›  Cook:20min  ›  Extra time:5min resting  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to the boil. Cook lasagne sheets in boiling water for 8 to 10 minutes or until al dente. Drain and cut in half crosswise.
    2. Melt margarine in a frying pan 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.
    3. Grease a 23cm square baking dish. Layer lasagne, sauce, asparagus, ham and mozzarella cheese in three layers, each starting with lasagne and ending with cheese on the top.
    4. Cover the dish and cook in the microwave on HIGH for 9 to 10 minutes or until cheese is melted and bubbly. Time may vary depending on the oven used. Let stand for 5 to 10 minutes before serving.

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    Reviews in English (72)


    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  -  03 Apr 2008  (Review from Allrecipes US | Canada)


    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.  -  03 May 2002  (Review from Allrecipes US | Canada)


    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!  -  09 Apr 2007  (Review from Allrecipes US | Canada)