Thanks to my momma’s easy lasagna recipe, I knew I wanted to find new and improved ways to make that same lasagna at home. Although I still make traditional meat lasagnas, now I also switch it up by making veggie lasagnas, and my newest creation: ham and cheese lasagna. I know, I know. It is a little strange, but I am telling you, it is totally delicious and full of nutrition.
Kids love it, so if you have picky little guys, it is a great way to get good food into their bellies! Check out what our friends over at The Kitchen Is My Playground had to say about this:
“This ham version of lasagna is made with a Monterey Jack cheese-infused white sauce. After stirring in chopped ham and some mushrooms, it then goes the traditional lasagna route by layering that yummy sauce up with cooked lasagna noodles.”
Wow! This sounds absolutely amazing! I want to keep this in my freezer year round!
Ingredients
9 to 12 lasagna noodles
1/2 c. chopped onion
2 T. Land O’ Lakes butter
3 T. Gold Medal all-purpose flour
2 c. McArthur milk
1 c. Breakstone’s cottage cheese
2 c. shredded Kraft Monterey Jack cheese, divided
2 c. finely chopped fully cooked ham
1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
1 T. dried parsley
Instructions
Cook lasagna noodles according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms; cook until tender, about 4 to 5 minutes.
Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms, and parsley. Remove from heat.
In a 9×13″ baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving
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Quick Tip: Use turkey instead of ham if you’d like
Thanks again to The Kitchen is my Playground for this amazing recipe.