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Ham 'n' Cheese Lasagna

Ham 'n' Cheese Lasagna
“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.
8-10 ServingsPrep: 30 min. Bake: 45 min. + standing

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
© Taste of Home 2013

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Ham 'n' Cheese Lasagna (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013