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White Lasagna
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1 lb. Hickory smoked deli ham, 1/4 inch slices
1 Red bell pepper
1 Green bell pepper
1 Medium size yellow onion
1/4 cup Butter
1 pkg. Frozen broccoli, thawed
1 can Cream of Mushroom soup
1 can Chicken broth
1 cup Sour cream
1/4 c. Cashew halves
1/2 tsp. Salt
1/2 tsp. Black pepper
1/4 tsp. Nutmeg
2/3 cup Fresh shredded Parmesan cheese
2 cups Shredded Cheddar-Jack cheese
4 cups Shredded Swiss cheese
15 Lasagna noodles
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The Meat:
Dice the ham into approximately 1/4 inch cubes.
The Sauce:
Slice the bell peppers and onion into approximately 1-inch Julienne-style strips.
In a large pan, saute the bell peppers and onion in butter until the onions wilt.
Add the broccoli, cream of mushroom soup, chicken broth, sour cream, cashews, salt, black pepper, and nutmeg. Bring to a boil stirring occasionally.
Decrease the heat and let simmer on low for 15 minutes.
The Noodles:
Cook the lasagna noodles as directed on the package.
Place the noodles in cold water to make handling easy and prevent noodles sticking together.
Preparation:
Preheat the oven to 350 degrees F.
In a 15x12 lasagna pan, spread a very thin layer of the sauce to prevent sticking.
Construct the lasagna using evenly distributed thin layers as follows: 5 noodles, 1/2 the sauce mixture, 1/2 the meat, 2 cups Shredded Swiss cheese, 1/3 c Parmesan Cheese, 5 noodles, 1/2 the sauce mixture, 1/2 the meat, 2 cups Shredded Cheddar-Jack cheese, 1/3 cup Parmesan Cheese, 5 noodles, 2 cups Shredded Swiss cheese.
Cover with aluminum foil.
Bake at 350 degrees F. for 45 minutes.
Remove the cover and bake at 425 degrees F. for an additional 10 minutes or until all of the cheese is melted and the top browns slightly.
Remove from oven and let stand for 5 minutes.
Variation: Try substituting 1 lb. chicken, cooked and diced in place of the ham.
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Preparation Time: |
Serves: 12 |
| Recipe Origin: United States |
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Submitted by: |
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Melissa Triplett
United States |
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| This recipe has been viewed 5425 times. |
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