Ham and Swiss Lasagna
From mrspotatohead 15 years agoIngredients
- 2 tablespoons olive oil shopping list
- 1 large onion, chopped (1 cup) shopping list
- 4 stalks celery, thinly sliced (2 cups) shopping list
- 4 carrots, chopped (2 cups) shopping list
- 2 cloves garlic, minced shopping list
- 3 cups sliced crimini mushrooms or other small brown mushrooms (8 oz.) shopping list
- 2 cups cubed cooked ham shopping list
- 2 cups whipping cream shopping list
- 1 14-1/2-ounce can diced tomatoes with basil, garlic, and oregano shopping list
- 1/2 cup water shopping list
- 1/4 cup dry red wine shopping list
- salt and ground black pepper shopping list
- 1 cup grated parmesan cheese shopping list
- 1-1/2 cups shredded swiss cheese (6 oz.) shopping list
- 12 no-boil lasagna noodles (7 to 8 oz.) shopping list
How to make it
- Preheat oven to 350 degree F.
- For sauce, in a 12-inch skillet or Dutch oven cook and stir onion, celery, carrots, and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender.
- Add mushrooms and ham.
- Cook, uncovered, for 10 minutes, stirring occasionally.
- Stir in cream, undrained tomatoes, water, and wine.
- Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes.
- Season to taste with salt and ground black pepper.
- In a bowl combine cheeses.
- Spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish.
- Sprinkle with 2/3 cup of the cheese mixture.
- Top with 4 lasagna noodles, overlapping as needed.
- Repeat twice.
- Spoon on remaining sauce and sprinkle with remaining cheese mixture.
- Cover tightly with foil.
- Bake about 50 minutes or until heated through and noodles are tender when pierced with a fork.
- Let stand, covered, 20 minutes before serving.
The Rating
Reviewed by 3 people-
awesome idea!
floridiangourmet in Hudson loved it -
Oh yeah, this is loaded with goodies. Can't wait to try this for the lasagna lovers in my life. Great post.
chefmeow in Garland loved it
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