8 oz. lasagna noodles, cooked & drained
1/4 c. butter
1/3 c. flour
1 tbsp. onion, minced
1/8 tsp. pepper
1/4 tsp. garlic powder
2 c. chicken broth
1 c. milk
1/2 c. grated Parmesan cheese
1 (4 oz.) can chopped mushrooms, drained
1 (10 oz.) pkg. frozen cut asparagus, thawed & drained
2 c. cooked chicken or turkey, cubed
1 (6 oz.) pkg. Mozzarella cheese, sliced or shredded
1 (6 oz.) pkg. cooked ham, thinly sliced
1/2 c. grated Parmesan cheese

Melt butter in saucepan; blend in flour, onion, garlic powder, and pepper. Add chicken broth and milk. Cook and stir until bubbly. Stir in 1/2 cup Parmesan cheese and the mushrooms. In a 9 x 13 inch baking dish layer half the noodles, all of the asparagus, chicken, and Mozzarella and 1/3 of milk mixture. Top with layer of ham, remaining noodles and remaining milk mixture. Sprinkle with 1/2 cup Parmesan. Bake in 350 degree oven for 35 minutes. Let stand 10 minutes before cutting. Serves 8.