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Ham ‘n’ Cheese Lasagna

Total Time

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

Makes

10 servings

“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.

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 shredded part-skim mozzarella cheese
  • 1-1/4 cups shredded Swiss cheese
  • 1 cup grated Parmesan cheese
  • 9 no-cook lasagna noodles

Directions

  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 13x9-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.

Nutrition Facts

1 each: 495 calories, 32g fat (18g saturated fat), 112mg cholesterol, 897mg sodium, 29g carbohydrate (9g sugars, 3g fiber), 24g protein.

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