Ham And Potato Lasagna Recipes

HAM 'N' CHEESE LASAGNA

Steps:

• 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., 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). , In a small bowl, combine the cheeses. Place three noodles in a greased 13x9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice., 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.

HAM AND SCALLOPED POTATO CHIP LASAGNA

Steps:

• Fill a large pot with water; add vinegar. Bring to a boil. Add potatoes and simmer until tender, about 15 minutes. Drain.
• Preheat oven to 300 degrees F (150 degrees C). Coat 2 rimmed baking sheets with 2 tablespoons olive oil each.
• Arrange potato slices on a towel. Dab with another towel to dry. Arrange potato slices on the oiled baking sheets.
• Bake in the preheated oven until bottoms are golden brown, about 20 minutes. Flip all slices. Continue baking until tops are golden brown, about 10 minutes. Remove from oven.
• Increase oven temperature to 350 degrees F (180 degrees C). Coat a 9x12-inch baking dish with the remaining 2 tablespoons oil.
• Combine ham, cream of mushroom soup, onion, milk, capers, salt, cayenne pepper, and chili powder in a large bowl.
• Spread ham mixture in the bottom of the baking dish. Cover evenly with Cheddar cheese and pepper Jack cheese. Arrange potato slices on top. Cover potato slices evenly with mozzarella cheese.
• Bake in the preheated oven until mozzarella cheese is melted, about 15 minutes. Garnish with parsley.

POTATO LASAGNA RECIPE BY TASTY

Steps:

• Slice the peeled potatoes into ¼ inch (½ cm) slices.
• Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly.
• Press a layer of potatoes evenly into the bottom of a greased, square baking pan.
• Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese.
• Follow with another layer of potatoes, then the remaining ham and sliced cheese.
• Preheat oven to 350°F (180°C).
• Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top.
• Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer.
• In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese.
• Bake for about 40 minutes, until the cheese is a deep golden brown.
• Cool slightly, slice, then serve!
• Enjoy!

CREAMY POTATO LASAGNA

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Lightly grease a 9x13 inch baking dish. In a medium bowl, whisk together the Alfredo sauce and milk. Spread 1/4 cup of the sauce in the bottom of the baking dish. Then layer 1/3 of the potatoes over the sauce in the dish. Sprinkle with 1 tablespoon of Parmesan cheese and salt and pepper to taste.
• In a separate medium bowl, combine the ham, broccoli and 1 1/2 cups of the Swiss cheese. Mix well and spread 1/3 of this mixture over the potatoes in the baking dish. Then top with another layer of potatoes, followed by the ham mixture, finally topping all with the remaining Swiss cheese and Parmesan cheese. Pour the remaining Alfredo sauce over all.
• Cover and bake at 400 degrees F (200 degrees C) for 45 minutes, then uncover and bake at 350 degrees F (175 degree C) for additional 25 minutes or until potatoes are tender. Let stand 10 to 15 minutes before serving.

HAM AND POTATO LASAGNA

Steps:

• In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
• In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
• Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
• Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
• Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.

POTATO LASAGNA RECIPE - (4.6/5)

Steps:

• PREPARATION 1. Preheat oven to 350°F/180°C. 2. Slice the peeled potatoes into ½-centimeter slices. 3. Season the potatoes with salt and pepper, tossing them to make sure they're coated evenly. 4. Press a layer of potatoes evenly into the bottom of a greased, square baking pan. 5. Place half of the ham slices evenly on top of the potatoes, followed by half of the sliced cheese. 6. Follow with another layer of potatoes, then the remaining ham and sliced cheese. 7. Sprinkle the bacon and parsley evenly on top of the sliced cheese, and place one final layer of potatoes on top. 8. Sprinkle the shredded cheese on top of the potatoes, then press it into an even layer. 9. In a small bowl, mix the heavy cream and eggs. Pour on top of the shredded cheese. 10. Bake for about 40 minutes, until the cheese is a deep golden brown. 11. Cool slightly, slice, then serve!