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Ham Lasagna




Source of Recipe


KSL
Ham Lasagna
Ingredients:

* 10 ounces spinach, fresh or frozen
* 3 cups light Alfredo sauce (approximately 26 oz)
* 3/4 cup low-fat milk
* 1/2 teaspoon dried Italian seasoning
* 1 carton (15 oz) part-skim Ricotta cheese
* 1/2 cup shredded Parmesan cheese
* 1 package (8 oz) oven ready (no boil) lasagna noodles
* 1 pound small diced low sodium, lean ham (approx 3 cups)
* 2 cans (7 oz ea) sliced mushrooms, drained
* 3 cups shredded part-skim Mozzarella cheese
* Fresh parsley, garnish

Method:

Note - this recipe may be divided in half and prepared in a 9x9 square pan.

Preheat oven to 350 degrees. Spray 9x13 pan with non-stick spray, set aside.

Thaw frozen spinach and drain well (if using fresh spinach, place 2 tablespoons water in bottom of medium saucepan, add spinach, cover and cook over medium heat until wilted; drain well, chop in pan). Set aside.

Stir together Alfredo sauce, milk, Italian seasoning and Ricotta and Parmesan cheese. Spread approximately 3/4 cup sauce in bottom prepared pan; place 3 pieces of uncooked lasagna noodles on top sauce (crosswise in pan). Arrange 1/3 the ham, mushrooms and spinach on noodles; sprinkle with 1/4 the Mozzarella cheese and spoon 1/4 the sauce over cheese. Repeat with two more layers. Top with remaining noodles, spread with remaining sauce and sprinkle with remaining cheese. Cover with foil. Bake 30 minutes or until hot and bubbly. Remove from oven and allow to stand 10 minutes before cutting. Garnish with snipped fresh parsley.

Notes: Great recipe for using leftover ham. For variety, try recipe with broccoli. Recipe serves 12-16. Ham is a major contributor of sodium in this recipe. Nutrient analysis was calculated using a low-sodium ham. If regular or a salt cured ham is used the sodium content will be higher. Number of servings was increased to help control sodium in the meal. Serve this lasagna with colorful vegetables and a leafy salad to make it complete.