Lasagna with Ham Dijon

1 (16-ounce) box lasagna noodles, uncooked

1 1/3 cups milk

1 1/3 cups condensed regular or reduced sodium chicken broth

1 (8-ounce) package cream cheese, cubed

3/4 cup grated Parmesan cheese, divided

3 tablespoons Dijon mustard

2 (10-ounce) packages frozen cut asparagus or 4 cups cut fresh asparagus

1 1/2 cups thinly sliced red onion

1 pound thinly sliced ham, cut into 1-inch pieces

3 cups shredded Monterey Jack, Muenster or Swiss cheese

Cook pasta according to package directions; drain. Heat oven to 350 degrees.

In medium saucepan over medium heat, stir together milk, broth, cream cheese, 1/2 cup of the Parmesan, and the mustard; stir frequently until mixture just comes to a boil. Remove from heat.

In microwave-safe dish, microwave asparagus and onion on high 4 minutes (for frozen asparagus) or 7 minutes (for fresh); drain.

In bottom of 13x9x2-inch baking dish, pour 1/2 cup sauce; place 4 pasta pieces lengthwise over sauce, overlapping edges. Layer one-third each of the ham, asparagus, onion and Monterey Jack cheese over pasta; pour 3/4 cup of the sauce over cheese. Repeat layers twice, beginning and ending with pasta. Pour remaining sauce over pasta; cover with foil.

Bake 30 minutes. Remove foil; sprinkle with remaining Parmesan cheese. Bake 10 minutes. Let stand 10 minutes before serving.

Makes 8-10 servings.