 |
Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
âThis recipe came from a friend whoâs a wonderful cook,â shares Carla Specht in Annawan, Illinois. No-cook noodles make it a breeze to put this rich and cheesy, comforting main dish on your table in no time flat. Ingredients:
3 cups sliced fresh mushrooms |
2 cups thinly sliced celery |
2 cups chopped carrots |
1 cup chopped onion |
1 tablespoon olive oil |
2 cups cubed fully cooked ham |
1 teaspoon minced garlic |
1 tablespoon king arthur unbleached all-purpose flour |
2 cups heavy whipping cream |
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained |
1/4 teaspoon pepper |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
1-1/4 cups shredded swiss cheese |
1 cup grated parmesan cheese |
9 no-cook lasagna noodles |
Directions:
1. In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper.
2. Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin).
3. In a small bowl, combine the cheeses. Place three noodles in a greased 13-in. x 9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice.
4. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting. Yield: 8-10 servings.
|
|