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Ham & Cheese Lasagna

  • 9 to 12 lasagna noodles
  • 1/2 c. chopped onion
  • 2 T. butter
  • 3 T. all-purpose flour
  • 2 c. milk
  • 1 c. cottage cheese
  • 2 c. shredded Monterey Jack cheese, divided
  • 2 c. finely chopped fully cooked ham
  • 1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
  • 1 T. dried parsley
  1. Cook lasagna noodles according to package directions; drain and set aside.
  2. Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms; cook until tender, about 4 to 5 minutes.
  3. Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
  4. Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms, and parsley. Remove from heat.
  5. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
  6. Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving.

Source:  The Kitchen is My Playground