Saturday, November 5, 2011

Ham and Cheese Lasagna

This dish was in heavy rotation at my house about 10 years ago, then I misplaced the recipe. While looking through my file this week, I found it (I had ripped it out of a magazine) and was so excited to make this delicious and unique lasagna again. It's perfect for company because you can make it in advance and pop it in the oven when you're ready. The lasagna does need to sit for 15 minutes after baking so it sets up, so please keep that in mind. Recipe from Woman's Day magazine, 2/19/2002. Enjoy!

      2 cans (10 3/4 ounces each) condensed Campbell's Cheddar Cheese soup
      1 soup can low-fat milk
      1 can (14.5 ounces) no-salt-added petite diced tomatoes, rinsed and drained 
      1 Tbsp. dry mustard
      1 Tbsp. dried minced onion
      1 (15 ounce) container low-fat ricotta cheese
      2 large eggs
      1/4 cup grated Parmesan cheese
      3/4 tsp. ground nutmeg
      12 uncooked, flat oven-ready lasagna noodles (such as Barilla)
      1 bag (16 oz.) frozen chopped broccoli florets, thawed, pressed dry on paper towels and finely chopped
      1 1/2 cups shredded Cheddar cheese
      8 oz. thinly sliced deli ham
      1 (12 oz.) jar roasted red peppers, well-drained, rinsed and chopped

1.  Preheat oven to 375 degrees F. Lightly coat a deep 9 x 13 inch baking dish with cooking spray and set aside.
2.  Cheese Sauce: Whisk ingredients in a small saucepan until blended. Heat, stirring constantly, until cheeses melt.
3.  Ricotta Layer: Mix in a small bowl until combined.
4.  Layer lasagna in prepared baking dish as follows:
  • Spread 1 cup hot cheese sauce over the bottom of the pan.
  • Top with 4 overlapping noodles
  • Half of the ricotta mixture
  • The chopped broccoli
  • 1 1/2 cups hot cheese sauce
  • 1/2 cup shredded Cheddar cheese
  • 4 more overlapping noodles
  • Remaining ricotta mixture
  • The sliced ham
  • 1/2 cup shredded Cheddar cheese
  • The chopped red peppers
  • 1 1/2 cups hot cheese sauce
  • 4 more overlapping noodles
  • Remaining hot cheese sauce
  • Sprinkle top with 1/2 cup shredded Cheddar cheese
5.  Cover tightly with foil and bake for 50 minutes or until sauce and noodles are tender. Uncover; bake 10 minutes longer. Let stand for 15 minutes before serving. Serves 10.

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