Ham And Swiss Lasagna Recipes

HAM AND SWISS LASAGNA

Steps:

• Preheat oven to 375F
• Place a large saucepot over medium heat and melt the butter
• Sprinkle the flour over the butter and cook for about a minute
• Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble
• Season the sauce with salt and freshly ground black pepper, then simmer until thickened, 3-4 minutes
• Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish
• Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and artichokes, and ladle about a cup of sauce over everything
• Make two more layers of the lasagna by laying down three lasagna noodles, about a third of the ham and artichokes, and 1 cup of the sauce for each layer
• Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese
• Cover the pan with aluminum foil and bake the lasagna for 30 minutes
• Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly
• Garnish with parsley and serve

HAM AND SWISS LASAGNA ROLLS

Steps:

• Preheat oven to 350 degrees. Spray baking dish with non-stick cooking spray.
• In a saucepan, melt butter. Sauté herbs and garlic until fragrant.
• Whisk in flour and cook for 1 minute.
• Slowly whisk in milk and broth. Cook, over medium heat, until mixture comes to a boil, whisking frequently. Boil for one minute. Remove mixture from heat and stir in 1/2 cup of Gruyere cheese and 1/2 cup grated Parmesan cheese. Stir until smooth.
• In a medium bowl, mix ricotta cheese, broccoli, ham, remaining Parmesan cheese and egg.
• Lay a lasagna noodle flat and spread some of the ricotta cheese mixture down the middle. Roll the noddle up to create a spiral. Repeat for all noodles.
• Spoon 1/4 cup of the cheese sauce into the bottom of the prepared pan. Place lasagna rolls on top of the cheese pan.
• Spoon remaining sauce on top of the noodles. Sprinkle with remaining 2 Tbsp of Gruyere cheese. Bake for 30 minutes in 350 degree oven or until golden brown.

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!

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 MUSHROOM LASAGNA

Steps:

• Prepare bechamel sauce: Melt butter in a saucepan, add the flour and stir until smooth.
• Slowly add the milk, stirring constantly.
• Season with salt and peppr.
• Continue cooking until thickened.
• Cover and set aside.
• Saute onion in oil, add tomatoes and parsley.
• Cook over moderate heat until liquid has evaporated.
• Add the mushrooms, salt and pepper; mix well and set aside.
• Preheat oven to 350.
• Cook noodles according to package directions.
• Butter a 9 X 13 baking dish.
• Place a layer of noodles in the bottom of the dish, followed by a layer of half the mushroom mixture.
• Drizzle 1/2 cup bechamel sauce and then add a layer of ham and sprinkle with parmesan cheese.
• Repeat the layers and top with a layer of noodles.
• Pour the remaining 1 cup of bechamel on top and dot with butter.
• Bake uncovered 25-30 minutes until hot and bubbly.

HAM AND SWISS CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer half the noodles, ham and cheese. , In a large bowl, combine the soup, sour cream, green pepper and onion; spread half over the top. Repeat layers. Bake, uncovered, at 350° for 40-45 minutes or until heated through.