Best Ham And Potato Lasagna Recipes

HAM AND POTATO LASAGNA

Ham and Potato Lasagna image

Provided by Food Network

Number Of Ingredients 14

Ingredients

2 C. chicken broth
1 med. onion, minced
2 C. low fat milk
1/2 tsp. black pepper
2 heads fennel (about 4" wide)
2 lb. Russet potatoes
2 T. Parmesan cheese, shredded
1/4 C. cornstarch
1 tsp. olive oil
1/2 tsp. ground nutmeg
1/2 C. Fontina cheese
2 10-ounce packages frozen chopped spinach, thawed and drained
1/2 lb. thin sliced cooked ham
1/2 tsp. salt

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 AND SCALLOPED POTATO CHIP LASAGNA

Ham and Scalloped Potato Chip Lasagna image

Got a leftover Christmas ham from the holidays? Do something creative with it! Inspired by Italian lasagna, this transforms your leftover ham and a few potatoes into a really fun, flavorful dish. I hope you enjoy it!

Provided by Brian Croner

Categories Main Dish Recipes Pork Ham

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons white vinegar
3 potatoes, very thinly sliced
6 tablespoons extra virgin-olive oil, divided
3 cups finely chopped ham
1 (10.75 ounce) can condensed cream of mushroom soup (such as Campbell's®)
½ cup finely chopped onion
¼ cup milk
2 tablespoons minced capers
1 ½ teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup shredded sharp Cheddar cheese
½ cup pepper Jack cheese
1 cup shredded mozzarella cheese
1 tablespoon parsley flakes

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.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 19.3 g, Cholesterol 60.4 mg, Fat 31.2 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 11.4 g, Sodium 1548.8 mg, Sugar 2.3 g