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This creamy, crazy-delicious lasagna is simple, too, thanks to jarred Alfredo sauce and no-boil noodles. If you're 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.

Source: Midwest Living

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Recipe Summary test

hands-on:
30 mins
total:
1 hr 30 mins
Servings:
12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

282 calories; fat 16g; cholesterol 74mg; saturated fat 7g; carbohydrates 18g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 2g; protein 15g; vitamin a 383.2IU; vitamin c 4.4mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 2.7mg; vitamin b6 0.2mg; folate 50.8mcg; vitamin b12 0.3mcg; sodium 791mg; potassium 227mg; calcium 195mg; iron 1.1mg.
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