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


Recipe Summary

30 mins
1 hr 30 mins


Ingredient Checklist


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.

  • 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; total fat 16g; saturated fat 7g; polyunsaturated fat 1g; monounsaturated fat 3g; cholesterol 74mg; sodium 791mg; potassium 227mg; carbohydrates 18g; fiber 2g; sugar 2g; protein 15g; trans fatty acidg; vitamin a 383IU; vitamin c 4mg; thiaminmg; riboflavinmg; niacin equivalents 3mg; vitamin b6mg; folate 51mcg; vitamin b12mcg; calcium 195mg; iron 1mg.