While fresh asparagus was once only a Spring time delicacy, it is now readily available year round This fresh tasting version of lasagna makes use of that leftover ham any time of the year. Add fresh steamed sliced mushrooms to each layer if you like.

9 wide lasagna noodles
4 Tbs margarine
1 shallot, thinly sliced
2 cloves garlic, minced
1/4 cup all-purpose flour
2 1/2 cups milk
1/2 tsp dried thyme, crushed
1 lb fresh asparagus, steamed and cut into 1 1/2 inch pieces
1 1/2 cups frozen green peas, thawed
3 cups baked ham, in bite sized pieces
2 cups shredded mozzarella cheese

1. Bring a large pot of salted water to a boil. Cook lasagna noodles in boiling water for 9 minutes, or until al dente. Drain, and rinse.
2. Melt margarine in a skillet over medium heat. Sauté shallots until softened, then add garlic and cook just until fragrant. Stir in the flour until no lumps remain. Gradually mix in milk and season with thyme, salt and pepper to taste. Simmer sauce, stirring constantly, until thickened. Remove from heat and keep warm.
3. Preheat the oven to 350°. Grease a 9 x 13 inch baking dish.
4. Spread 1/2 cup of sauce on the bottom of the baking dish. Layer 3 noodles, 1/3rd of the sauce, asparagus, peas, ham, and mozzarella cheese in three layers, each starting with noodles, and ending with shredded cheese on the top.
5. Cover the dish, and bake about 30 minutes or until cheese is melted and bubbly. Uncover and bake another 10 to 15 minutes until lightly browned. Let stand for 5 to 10 minutes before serving.

Servings: 6