Best Ham And Swiss Lasagna Recipes

Ham and Swiss Lasagna image

Provided by Colleen Sowa

Categories Pasta

Time 1h10m

Number Of Ingredients 13

SAUCE:
5 Tbsp butter
3 c milk
2 c chicken broth
3 - 4 Tbsp (to taste) dijon mustard
(to taste) salt and pepper
1/2 c mozzarella cheese (shredded)
3 - 4 Tbsp corn starch (mixed with enough water to make a batter consistency)
LASAGNA LAYERS:
1 box lasagna noodles, cooked (according to box) al dente
1 can(s) (15 ounces) mixed vegetables (or use frozen)
2 -3 c shredded swiss cheese
3-5 c leftover ham cut into odd shaped chunks

Steps:

1. Preheat oven to 350 degrees.
2. Put all of the sauce ingredients (except corn starch and water) into a large sauce pan. Sirring constantly with a whisk, cook over medium heat. until all ingredients are melted and blended well. Bring to a low boil and add the cornstarch and water mixture. When thickened, remove from heat and set aside.
3. Prepare all ingredients for assembly. Ladle about 3/4 of a cup of the sauce into a 9x13 inch lasagna pan. Put a layer of noodles over the sauce, press down to allow extra sauce to come up through the noodles and add a little more sauce to cover the noodles.
4. Generously sprinkle the cut up ham over the sauce. Sprinkle with some Swiss cheese. Add another layer of noodles. Add some sauce over the noodles. Put the well drained mixed vegetables over the noodles and sauce.
5. Add another layer of noodles. More sauce. and the rest of the ham and cheese.
6. Cover pan with tin foil. Bake in 350 degree oven for 20 minutes. Remove tin foil. Continue to bake about 20 minutes or until it is heated though and bubbly and has a light golden color on top.
7. Serve with a salad and buttered dark rye bread.

Ham and Swiss Lasagna image

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients
4 tablespoons butter
4 tablespoons flour
2 cups milk
2 cups chicken stock
3 tablespoons Dijon mustard
Salt and ground black pepper
1 box oven-ready lasagna noodles
1 box frozen artichoke hearts (10 ounces), defrosted and chopped
Leftover holiday ham, roughly chopped
2 cups shredded Swiss cheese
1/4 cup flat-leaf parsley, chopped
Serves 6-8

Steps:

Pre-heat oven to 375ºF.
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.