Ham And Mushroom Lasagna Recipes

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HAM AND MUSHROOM LASAGNA



Ham and Mushroom Lasagna image

Make and share this Ham and Mushroom Lasagna recipe from Food.com.

Provided by kitina

Categories     Ham

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

4 tablespoons butter
3 tablespoons flour
2 cups milk
1/2 cup minced onion
1/4 cup oil
2 medium tomatoes, seeded and chopped
4 tablespoons chopped fresh parsley
3 cups sliced mushrooms
12 lasagna noodles
2 cups bechamel sauce
2 lbs ham, cut into thin strips
2/3 cup grated parmesan cheese or 2/3 cup asiago cheese
butter

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.

MUSHROOM LASAGNA



Mushroom Lasagna image

Mushroom lasagna for anyone that loves mushrooms!

Provided by Libbie Remmel

Categories     Pasta and Noodles     Pasta by Shape Recipes

Time 1h30m

Yield 12

Number Of Ingredients 15

1 (16 ounce) package uncooked lasagna noodles
3 tablespoons olive oil
1 (16 ounce) package sliced fresh mushrooms
2 cups chopped baby bella mushrooms
1 large sweet onion, chopped
½ cup minced fresh parsley
2 thin slices prosciutto, chopped
2 cloves garlic, minced
1 ½ teaspoons Italian seasoning
⅔ cup dry white wine
2 (14.5 ounce) cans diced tomatoes, drained
1 cup shredded part-skim mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
½ cup heavy cream
¼ cup milk

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  • Bring a large pot of lightly salted water to a boil. Cook 9 lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
  • While the noodles are cooking, heat oil in a Dutch oven over medium heat. Add both mushrooms and onion; cook and stir until tender, 5 to 7 minutes. Add parsley, prosciutto, garlic, and Italian seasoning; cook for 2 minutes longer. Add wine; cook and stir until liquid has evaporated, 3 to 5 minutes. Add tomatoes and cook until heated through, about 5 minutes.
  • Spread sauce in the bottom of the prepared pan. Layer with 3 noodles, 1 1/3 cups sauce, and a scant amount of mozzarella and Parmesan cheeses. Repeat with the next 2 layers.
  • Combine cream, milk, and remaining mozzarella and Parmesan in a small bowl. Spoon over lasagna.
  • Cover and bake in the preheated oven for 30 minutes. Uncover and bake until cheese is melted, about 10 minutes longer. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 301.7 calories, Carbohydrate 34.3 g, Cholesterol 26.9 mg, Fat 12 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 5.3 g, Sodium 302.6 mg, Sugar 4.9 g

HAM 'N' CHEESE LASAGNA



Ham 'n' Cheese Lasagna image

"This recipe came from a friend who's a wonderful cook," shares Carla Specht in Annawan, Illinois. No-cook noodles make it a breeze to put this rich and cheesy, comforting main dish on your table in no time flat.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 8-10 servings.

Number Of Ingredients 15

3 cups sliced fresh mushrooms
2 cups thinly sliced celery
2 cups chopped carrots
1 cup chopped onion
1 tablespoon olive oil
2 cups cubed fully cooked ham
1 teaspoon minced garlic
1 tablespoon all-purpose flour
2 cups heavy whipping cream
1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
1-1/4 cups shredded Swiss cheese
1 cup grated Parmesan cheese
9 no-cook lasagna noodles

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.

Nutrition Facts : Calories 495 calories, Fat 32g fat (18g saturated fat), Cholesterol 112mg cholesterol, Sodium 897mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 3g fiber), Protein 24g protein.

LINGUINE WITH MUSHROOMS & HAM



Linguine with Mushrooms & Ham image

This is one of our favorite pasta dishes. I use honey ham from the deli and it really gives the dish good flavor. For reheating leftovers, add a little extra cream and simmer over medium low heat on stove.

Provided by SWEET-UMZ

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 9

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 onion, finely chopped
3 cloves garlic, minced
1 cup sliced fresh mushrooms
1 ½ cups whipping cream
¼ pound cooked ham, julienned
1 teaspoon fresh basil leaves, chopped
freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • Melt butter in a saute pan over medium heat. Cook and stir onion, garlic, and mushrooms in butter until tender. Reduce heat, and slowly stir in cream. Continue cooking until sauce has thickened, add ham and basil, and simmer for 10 more minutes.
  • In a large bowl, toss linguine with cream sauce, and season with freshly ground black pepper.

Nutrition Facts : Calories 626 calories, Carbohydrate 48.1 g, Cholesterol 145.8 mg, Fat 42.6 g, Fiber 2.9 g, Protein 15.6 g, SaturatedFat 24.6 g, Sodium 423.3 mg, Sugar 3.7 g

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