Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
November 19 2019
Ham and Mushroom Lasagna
8 ounces fresh cremini mushrooms, thinly sliced (about 3 cups)
1 ¼ cups halved and thinly sliced zucchini
½ cup chopped onion
2 tablespoons olive oil
3 cups chopped cooked ham
1 15 ounce jar Alfredo sauce
1 cup milk or half-and-half
1 8 ounce package shredded Italian blend cheeses
12 no-boil lasagna noodles
In a very large skillet, cook mushrooms, zucchini and onion in hot oil over medium heat about 8 minutes or until vegetables are tender, stirring occasionally. Stir in ham, Alfredo sauce and milk.
Spread 1-1/2 cups of the ham mixture in the bottom of a 3-quart rectangular baking dish. Sprinkle with 1/2 cup of the cheese. Top with four noodles, overlapping as needed. Repeat layering twice. Spread remaining ham mixture evenly over top layer of noodles.
Cover with foil and bake at 350° about 45 minutes or until noodles are tender when pierced with a fork. Uncover and sprinkle with remaining cheese. Bake, uncovered, 5 minutes more. Let stand 10 minutes before serving.