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

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

This recipe is a great way to use turkey leftovers. At family dinners, I make one pan of traditional lasagna and this one. The white lasagna is always the most popular.