Ham 'n' Cheese Lasagna Recipe
Ham 'n' Cheese Lasagna Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES:8-10 servings
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 45 min. + standing
MAKES: 8-10 servings


  • 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

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.


  1. 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.
  2. 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).
  3. 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.
  4. 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.
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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Reviewed Nov. 26, 2012

"I did not have the tomatoes in the can to add. Instead, I added Italian pepper and seasoning. Just a little basil and garlic pepper and it was yummy!"

Reviewed Apr. 25, 2011

"I made this for our Easter dinner and loved it! I did lighten it up a bit, though. I substituted half and half for the heavy cream with no detrimental effects! I also left out the mushrooms (yuck). My grandchildren looked at it with suspicion (lasagna is supposed to be red), but the adults enjoyed it."

Reviewed Dec. 9, 2009

"I have a picky husband picky 19 month old twins and they all loved this ham lasagna."

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