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.

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Ingredients

Directions

  • 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; 16 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 74 mg cholesterol; 791 mg sodium. 227 mg potassium; 18 g carbohydrates; 2 g fiber; 2 g sugar; 15 g protein; 0 g trans fatty acid; 383 IU vitamin a; 4 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 3 mg niacin equivalents; 0 mg vitamin b6; 51 mcg folate; 0 mcg vitamin b12; 195 mg calcium; 1 mg iron;

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