- make this recipe
- user reviews ()
- 2 tablespoons olive oil
- 1 large onion, chopped (1 cup)
- 4 stalks celery, thinly sliced (2 cups)
- 4 carrots, chopped (2 cups)
- 2 cloves garlic, minced
- 3 cups sliced cremini mushrooms or other small brown mushrooms (8 oz.)
- 2 cups cubed cooked ham
- 2 cups whipping cream
- 1 14 1/2ounce can diced tomatoes with basil, garlic, and oregano
- 1/2 cup water
- 1/4 cup dry red wine
- Salt and ground black pepper
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded Swiss cheese (6 oz.)
- 12 no-boil lasagna noodles (7 to 8 oz.)
1. Preheat oven to 350 degree F. For sauce, in a 12-inch skillet or Dutch oven cook and stir onion, celery, carrots, and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender. Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally. Stir in cream, undrained tomatoes, water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.
2. In a bowl combine cheeses. Spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture. Cover tightly with foil. Bake about 50 minutes or until heated through and noodles are tender when pierced with a fork. Let stand, covered, 20 minutes before serving. Makes 12 servings.
- Servings Per Recipe 12,
- cal. (kcal) 376,
- Fat, total (g) 25,
- chol. (mg) 86,
- sat. fat (g) 14,
- carb. (g) 22,
- Monosaturated fat (g) 9,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 5,
- pro. (g) 15,
- vit. A (IU) 3110,
- vit. C (mg) 6,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 16,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 671,
- Potassium (mg) 325,
- calcium (mg) 263,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
