Name: Ham and Mushroom Lasagna
Total time: 1 h 30 min
Ingredients: 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 15-16 ounce jar Alfredo sauce; 1 cup milk or half-and-half; 1 8 ounce package shredded Italian blend cheeses; 12 no-boil lasagna noodles

Ingredients

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 15-16 ounce jar Alfredo sauce
1 cup milk or half-and-half
1 8 ounce package shredded Italian blend cheeses
12 no-boil lasagna noodles

Directions

Step 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.

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Step 2

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.
Step 3

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

Per Serving:

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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Ingredients

Directions

Nutrition Facts