Ham and Mushroom Lasagna | Midwest Living

Ham and Mushroom Lasagna

Ham and Mushroom Lasagna

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  • Makes: 12 servings
  • Hands On 30 mins
  • Total Time 1 hr

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This creamy, crazy-delicious lasagna is simple, too, thanks to jarred Alfredo sauce and no-boil noodles. If youre lucky enough to have a specialty grocery store or Italian deli that sells all-natural refrigerated Alfredo sauce without preservatives, this is a great way to use it.


  • 8 ounces fresh cremini mushrooms, thinly sliced (about 3 cups)
  • 1 1/4 cups halved and thinly sliced zucchini
  • 1/2 cup chopped onion
  • 2 tablespoons olive oil
  • 3 cups chopped cooked ham
  • 1 15 - 16 - ounce jar Alfredo sauce
  • 1 cup milk or half-and-half
  • 1 8 - ounce package shredded Italian blend cheeses
  • 12 no-boil lasagna noodles


  1. 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.
  2. Spread 11/2 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.
  3. Cover with foil and bake at 350 degrees 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.

Nutrition Facts

(Ham and Mushroom Lasagna)

Servings Per Recipe 12, sugar (g) 2, Potassium (mg) 227, pro. (g) 15, cal. (kcal) 282, Monounsaturated fat (g) 3, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 1, Folate (µg) 51, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 2, sodium (mg) 791, Fat, total (g) 16, vit. C (mg) 4, iron (mg) 1, calcium (mg) 195, chol. (mg) 74, Thiamin (mg) 0, sat. fat (g) 7, Riboflavin (mg) 0, carb. (g) 18, Niacin (mg) 3, vit. A (IU) 383

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