Best Ham and Asparagus Lasagna

Here is my favorite ham and asparagus lasagna recipe, with a creamy garlic thyme sauce, tender asparagus pieces, savory diced ham, and layers of melted mozzarella and parmesan cheese.

This lasagna is perfect for using up leftover ham, especially after the holidays. I love that it comes together quickly with oven-ready noodles, and the asparagus gives it a fresh twist that my family actually gets excited about. It’s become our go-to comfort meal on busy weeknights.

What Kind of Asparagus Should I Use?

While this recipe calls for canned asparagus, you can definitely swap it out for fresh if you prefer. Fresh asparagus will give you a firmer texture and brighter flavor, but you’ll need to blanch it first – just boil it for about 3-4 minutes until it’s tender-crisp, then drain well. Canned asparagus is super convenient and works perfectly fine here since it’s already cooked and ready to go. If you do use fresh, look for spears that are firm with tight tips, and snap off the woody ends before cooking. Either way, make sure your asparagus is well-drained before adding it to the lasagna so you don’t end up with a watery dish.

Options for Substitutions

This lasagna is pretty forgiving when it comes to swapping ingredients around:

• Lasagna noodles: You really need lasagna noodles for this recipe to work properly. Regular or no-boil noodles both work fine – just follow the package directions for whichever type you choose.
• Margarine: Butter works just as well as margarine here, and honestly tastes better. Use the same amount and cook it the same way.
• Canned asparagus: Fresh asparagus is actually a great upgrade if you have it. Use about 1 pound, trim the woody ends, cut into 1-inch pieces, and blanch in boiling water for 2-3 minutes before draining. Frozen asparagus works too – just thaw and drain it well.
• Ham: Cooked chicken, turkey, or even cooked bacon pieces make good substitutes. You could also use diced deli ham if that’s what you have available.
• Mozzarella cheese: Swiss cheese or Gruyere would be tasty alternatives here, or you could use a blend of Italian cheeses. Stick with good melting cheeses for the best texture.
• Milk: Whole milk, 2%, or even half-and-half will work. If using a lower fat milk, your sauce might be slightly thinner but will still taste good.

Watch Out for These Mistakes While Cooking

The biggest mistake when making this lasagna is not cooking your white sauce long enough, which can leave you with a thin, runny filling instead of a creamy base – make sure to whisk constantly and let it simmer until it coats the back of a spoon before layering.

Since canned asparagus releases extra moisture, pat the spears dry with paper towels before adding them to prevent watery layers that make the lasagna slide apart when you try to serve it.

Another common error is microwaving at full power the entire time, which can cause the edges to overcook while the center stays cold – try using 70% power and rotating the dish halfway through for more even heating.

Finally, don’t skip the resting time after microwaving, as those 5-10 minutes allow the layers to set properly and make cutting and serving much cleaner.

What to Serve With Ham and Asparagus Lasagna?

This lasagna is pretty filling on its own, so I like to keep the sides simple and fresh. A crisp green salad with a light vinaigrette is perfect for cutting through the creamy richness of the dish, and you can toss in some cherry tomatoes and cucumbers for extra crunch. Garlic bread or a warm baguette is always a good call if you want something to mop up any extra sauce on your plate. For a complete meal, roasted vegetables like zucchini or bell peppers make a nice addition without making the plate feel too heavy.

Storage Instructions

Store: This lasagna keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or aluminum foil, or transfer individual portions to airtight containers. It actually tastes even better the next day once all the flavors have had time to meld together.

Freeze: You can freeze this ham and asparagus lasagna for up to 3 months. Wrap it tightly in a double layer of plastic wrap and then foil, or cut it into portions and store in freezer-safe containers. Let it thaw in the fridge overnight before reheating.

Reheat: Warm up leftover lasagna in the oven at 350°F covered with foil for about 20 minutes, or until heated through. You can also microwave individual portions for 2-3 minutes, though the oven method keeps the texture better and the cheese nice and melty.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 45-55 g
• Fat: 45-55 g
• Carbohydrates: 120-135 g

Ingredients

For the white sauce:

• 3 tbsp margarine (I like Land O’Lakes for a consistent melt)
• 2 garlic cloves (freshly minced for best flavor)
• 3 tbsp flour
• 1 3/4 cups milk
• 0.5 tsp thyme
• 1 pinch ground nutmeg

For the assembly:

• 6 lasagna noodles (I use Barilla oven-ready sheets to save time)
• 15 oz asparagus (trimmed and cut into 1-inch pieces)
• 1 cup ham (diced into 1/2-inch cubes)
• 1.5 cups mozzarella
• 1/4 cup grated parmesan cheese

Step 1: Prepare Mise en Place and Preheat

• 15 oz asparagus
• 1 cup ham
• 2 garlic cloves
• 1 3/4 cups milk
• 0.5 tsp thyme
• 1 pinch ground nutmeg
• 1.5 cups mozzarella
• 1/4 cup grated parmesan cheese

Trim the asparagus and cut into 1-inch pieces, dice the ham into 1/2-inch cubes, mince the garlic cloves, and measure out the milk, thyme, nutmeg, and both cheeses.

Having everything prepped and ready will allow you to build the lasagna quickly without any interruptions once the sauce is made.

Step 2: Make the Béchamel Sauce Base

• 3 tbsp margarine
• 2 garlic cloves
• 3 tbsp flour
• 1 3/4 cups milk
• 0.5 tsp thyme
• 1 pinch ground nutmeg

Melt the margarine in a skillet over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant.

Sprinkle in the flour and stir constantly for 1-2 minutes to create a smooth paste (this is called a roux).

Gradually whisk in the milk, stirring constantly to avoid lumps, then add the thyme and nutmeg.

Continue simmering for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

I like to add the garlic early in the process so it infuses the entire sauce with flavor rather than just sitting on top.

Step 3: Build the Lasagna Layers

• béchamel sauce from Step 2
• 6 lasagna noodles
• 15 oz asparagus
• 1 cup ham
• 1.5 cups mozzarella
• 1/4 cup grated parmesan cheese

Since you’re using a microwave to finish this dish, I recommend using an 8×8-inch microwave-safe dish or similar size.

Spread a thin layer of the béchamel sauce from Step 2 on the bottom, then arrange 3 lasagna noodles (cut in half if needed to fit).

Layer with half of the remaining sauce, half of the asparagus, half of the ham, and half of the mozzarella.

Repeat with another layer of noodles, the remaining sauce, remaining asparagus, remaining ham, and remaining mozzarella.

Top with the parmesan cheese sprinkled evenly across the top.

I find that cutting the noodles in half makes them easier to fit in smaller dishes and ensures more even heating.

Step 4: Microwave and Rest

Cover the lasagna loosely with a microwave-safe lid or paper towel to prevent splattering, then microwave on high for 9-10 minutes until the cheese is melted and the edges are bubbling.

Let the lasagna rest for 5-10 minutes before serving—this allows the layers to set slightly and makes it easier to portion without the filling sliding around.

Best Ham and Asparagus Lasagna

Delicious Best Ham and Asparagus Lasagna recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4 servings

Calories 1225 kcal

Ingredients

  

For the white sauce

• 3 tbsp margarine (I like Land O'Lakes for a consistent melt)
• 2 garlic cloves (freshly minced for best flavor)
• 3 tbsp flour
• 1 3/4 cups milk
• 0.5 tsp thyme
• 1 pinch ground nutmeg

For the assembly

• 6 lasagna noodles (I use Barilla oven-ready sheets to save time)
• 15 oz asparagus (trimmed and cut into 1-inch pieces)
• 1 cup ham (diced into 1/2-inch cubes)
• 1.5 cups mozzarella
• 1/4 cup grated parmesan cheese

Instructions

 

• Trim the asparagus and cut into 1-inch pieces, dice the ham into 1/2-inch cubes, mince the garlic cloves, and measure out the milk, thyme, nutmeg, and both cheeses. Having everything prepped and ready will allow you to build the lasagna quickly without any interruptions once the sauce is made.
• Melt the margarine in a skillet over medium heat, then add the minced garlic and cook for about 30 seconds until fragrant. Sprinkle in the flour and stir constantly for 1-2 minutes to create a smooth paste (this is called a roux). Gradually whisk in the milk, stirring constantly to avoid lumps, then add the thyme and nutmeg. Continue simmering for 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. I like to add the garlic early in the process so it infuses the entire sauce with flavor rather than just sitting on top.
• Since you're using a microwave to finish this dish, I recommend using an 8x8-inch microwave-safe dish or similar size. Spread a thin layer of the béchamel sauce from Step 2 on the bottom, then arrange 3 lasagna noodles (cut in half if needed to fit). Layer with half of the remaining sauce, half of the asparagus, half of the ham, and half of the mozzarella. Repeat with another layer of noodles, the remaining sauce, remaining asparagus, remaining ham, and remaining mozzarella. Top with the parmesan cheese sprinkled evenly across the top. I find that cutting the noodles in half makes them easier to fit in smaller dishes and ensures more even heating.
• Cover the lasagna loosely with a microwave-safe lid or paper towel to prevent splattering, then microwave on high for 9-10 minutes until the cheese is melted and the edges are bubbling. Let the lasagna rest for 5-10 minutes before serving—this allows the layers to set slightly and makes it easier to portion without the filling sliding around.