HAVARTI HAM AND EGG LASAGNA

Havarti Ham and Egg Lasagna image

This ultra-creamy lasagna starts with hard-boiled eggs, cooked ham, and frozen asparagus, blended with wonderfully gooey Havarti cheese.

Provided by Betty Crocker Kitchens

Categories Entree

Time 10h

Yield 8

Number Of Ingredients 10

Ingredients

4 eggs
1 (16-oz.) jar Alfredo pasta sauce
1 (14 to 16-oz.) pkg. frozen asparagus cuts (3 cups)
1/2 cup drained sliced roasted red bell peppers (from a jar)
1/2 cup water
9 uncooked lasagna noodles
2 cups diced cooked ham
12 oz. (3 cups) shredded Havarti cheese
1/2 cup Progresso™ Parmesan Bread Crumbs
2 tablespoons butter, melted

Steps:

Place eggs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine Alfredo pasta sauce, asparagus, roasted peppers and water; mix well.
Drain eggs. Peel; coarsely chop eggs. Arrange 3 uncooked noodles in bottom of sprayed baking dish. Top with 2/3 cup of the ham, 1/3 of the eggs and 1 cup cheese. Spread with 1 1/2 cups Alfredo sauce mixture. Repeat layers 2 more times ending with sauce. (Be sure top noodles are covered with sauce.) Cover; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake covered for 30 minutes.
In small bowl, mix bread crumbs and butter. Uncover baking dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered an additional 30 minutes or until thoroughly heated and topping is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 625, Carbohydrate 30 g, Cholesterol 235 mg, Fat 4, Fiber 1 g, Protein 29 g, SaturatedFat 25 g, ServingSize 1/8 of Recipe, Sodium 1170 mg, Sugar 4 g