Ham Lasagna Recipes

WHITE CHICKEN LASAGNA WITH HAM AND SPINACH

Steps:

• Melt butter in a medium pot over medium heat. Add garlic, salt, pepper and Italian seasoning and cook 1 minute. Whisk in flour until completely combined.
• Whisk in broth and continue cooking over medium heat until sauce has thickened. Gradually stir in milk, whisking and cooking each time until thickened. Stir in spinach and Parmesan and set aside.
• Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish.
• Spread a thin layer of sauce in the bottom of the baking dish, then top with 3 lasagna noodles, 1/4 of the sauce, 1/3 of the chicken, 1/3 of the ham and 1/3 cup Mozzarella cheese. Repeat layers twice so that you have 3 layers of 3 lasagna noodles each.
• Top with remaining 3 lasagna noodles, remaining 1/4 sauce, 1 cup mozzarella cheese and 1/4 cup Parmesan cheese.
• Cover with a lightly greased piece of foil and bake for 40-45 minutes until noodles are tender (they will absorb the sauce and expand as they cook!).
• Remove foil and bake for 10-15 minutes until starting to brown. Let sit for 10 minutes before slicing into 9 pieces and serving.

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 AND CHICKEN LASAGNA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 13x9-inch baking dish with non-stick cooking spray.
• Heat butter in a skillet over medium heat. Stir in mushrooms, onion, and pepper. Cook until soft and tender. Sprinkle flour over vegetables, and stir to coat. Stir in milk and chicken broth. Cook until sauce thickens. Stir in broccoli, Parmesan, salt, pepper, and nutmeg. Cook until Parmesan is melted.
• Layer baking dish with 1/4 sauce, 1/4 noodles, 1/4 ham, 1/4 chicken, and 1/4 Swiss. Repeat layers 3 times. Cover with foil.
• Bake in a preheated oven 35 to 40 minutes.

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 '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.

SPINACH AND HAM LASAGNE

Steps:

• Cook lasagne noodles in boiling and salted water for 10-12 minutes, until al dente. Drain and rinse with cold water.
• Meanwhile, cook spinach; drain.
• For sauce, in a medium saucepan combine milk, cornstarch, and onion. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more.
• Spread 2 tablespoons sauce on the bottom of a 10x6x2 inch baking dish. Stir ham and italian seasoning into remaining sauce.
• Arrange 3 lasagne noodles in the dish. Spread 1/3 of the sauce. Layer spinach atop. Layer another 1/3 of the sauce, the ricotta, and half of the mozzarella. Place remaining noodles atop. Top with the remaining sauce and mozzarella.
• Bake at 375 degrees for 30 to 35 minutes or until heated through. Let stand ten 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.

HAM LASAGNA

Steps:

• Mix butter, flour, salt, and pepper in saucepan and melt butter; gradually add milk.
• Bring to a boil and cook for 2 minutes or until thick.
• Add green onion, lemon juice.
• Spread 1/4 sauce in casserole dish.
• Lay 3 noodles on top and then a layer of diced ham, a layer of broccoli, and layer of cheese, and a layer of egg.
• Repeat 3 times and then pour remaining sauce on top.
• Bake at 350 for 40 minutes and then cool for 10 minutes.

CHEESY HAM HOCK, SPINACH & RICOTTA LASAGNE

Steps:

• Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
• Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
• Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.

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.

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.

CHICKEN AND HAM LASAGNA

Steps:

• In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg., Spread 2 cups broccoli mixture in a greased 13x9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham., Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting.

SUPER CHEESY HOMETOWN LASAGNA

Steps:

• For the meat sauce: In a stockpot or Dutch oven, combine the beef (do not brown first), tomato sauce, tomato paste, chili powder, sugar, salt, pepper, garlic salt, bay leaves and onion. Add 2 cups water. Mix until combined. Cover and simmer over medium-low heat for 1 1/2 to 2 hours, stirring occasionally. Stir in the vinegar and simmer for another 30 minutes.
• For the lasagna: Preheat the oven to 375 degrees F. Spray a 9-by-13-inch baking dish with nonstick cooking spray and place the dish on a rimmed baking sheet.
• In a medium bowl combine the ricotta, basil, parsley, garlic salt, red pepper flakes, if using, and egg and stir until well blended.
• Spread 2 cups meat sauce across the bottom of the prepared baking dish. Place 4 noodles over the sauce-it is okay if they overlap slightly. Dollop 2/3 cup of the ricotta mixture on the noodles, then spread it in an even layer. Top the ricotta with 4 slices ham, then 4 slices provolone. Sprinkle 1 cup mozzarella over the provolone. Repeat the layering-sauce, noodles, ricotta, ham, provolone, mozzarella-twice more. Top with another layer of noodles, then the Parmesan and the remaining mozzarella.
• Cover the baking dish tightly with foil. Bake until the dish is bubbling and the noodles are cooked (you can test by poking with a sharp knife to make sure the noodles are soft), about 50 minutes. Remove the foil and return to the oven until the cheese is bubbling and golden brown, another 10 to 15 minutes. Let the lasagna rest for 10 minutes, then serve warm.