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Ham 'n' Cheese Lasagna Recipe

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“This recipe came from a friend who’s a wonderful cook,“ shares Carla Specht in Annawan, Illinois. No-cook noodles make it a breeze to put this rich and cheesy, comforting main dish on your table in no time flat.

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Ham 'n' Cheese Lasagna Recipe

Prep: 30 min. Bake: 45 min. + standing

Yield: 8-10 Servings

30 45 75

Ingredients

3 cups sliced fresh mushrooms
2 cups thinly sliced celery
2 cups chopped carrots
1 cup chopped onion
1 tablespoon olive oil
2 cups cubed fully cooked ham
1 teaspoon minced garlic
1 tablespoon all-purpose flour
2 cups heavy whipping cream
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1/4 teaspoon pepper
2 cups (8 ounces) shredded part-skim mozzarella cheese
1-1/4 cups shredded Swiss cheese
1 cup grated Parmesan cheese
9 no-cook lasagna noodles

Directions

In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper.
Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin).
In a small bowl, combine the cheeses. Place three noodles in a greased 13-in. x 9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 each) equals 495 calories, 32 g fat (18 g saturated fat), 112 mg cholesterol, 897 mg sodium, 29 g carbohydrate, 3 g fiber, 24 g protein.

Originally published as Ham 'n' Cheese Lasagna in Simple & Delicious March/April 2006, p62

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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