Ham and Cheese Lasagna

Photo by Taste of Home
I am currently searching high and low for something to do with leftover ham. Apparently ham dinner followed by ham and eggs for breakfast followed by ham dinner followed by ham and eggs will leave one burnt out on ham. Who knew? So I could freeze said ham and use it another day but that would mean I need to go to the store and purchase a non pork product. And I am far too busy deconstructing Christmas to be bothered with the store.

I think I'm going to try this one tonight by Taste of Home. Yes, I remember my diet is supposed to start today, I mean yesterday. 

Ham and Cheese Lasagna
Recipe by Taste of Home

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

  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. 
  2. 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).
  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. 

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