Place a large saucepot over medium heat and melt the butter.
Sprinkle the flour over the butter and cook for about a minute.
Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble.
Season the sauce with salt and black pepper, then simmer until thickened, 3-4 minutes.
Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and broccoli, and ladle about a cup of sauce over everything.
Make two more layers.
Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese.
Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.
Garnish with parsley and serve.
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|Serving Size: 1 Serving (185g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 113 (42%)|
|Amt Per Serving||% DV|
|Total Fat 12.6g||17 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 58.2mg||18 %|
|Sodium 230.6mg||8 %|
|Potassium 226.2mg||6 %|
|Total Carbohydrate 25.9g||8 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 25.7g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 269
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