|Photo by Taste of Home|
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
- 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.