Italian Meats and Poultry Recipes - Ham and Cheese Lasagna

Ingredients                      

• 2 tablespoons olive oil

• 1 large onion, chopped

• 4 stalks celery, thinly sliced

• 4 carrots, chopped

• 2 cloves garlic, minced

• 3 cups sliced fresh cremini mushrooms or other small brown mushrooms (8 ounces)

• 2 cups cubed cooked ham

• 2 cups whipping cream

• 14 1/2-ounce can diced tomatoes with basil, garlic, and oregano, undrained

• 1/2 cup water

• 1/4 cup dry red wine

• Salt

• Black pepper

• 1 1/2 cups shredded Swiss cheese (6 ounces)

• 1 cup grated Parmesan cheese

• 12 no-boil lasagna noodles

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Method:

1. Preheat oven to 350°F. For sauce, in a 12-inch skillet or Dutch oven heat oil over medium heat. Add onion, celery, carrots, and garlic; cook about 10 minutes or just until vegetables are tender.

2. Add mushrooms and ham. Cook for 10 minutes, stirring occasionally. Stir in whipping cream, undrained tomatoes, the water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. Season to taste with salt and pepper.

3. In a medium bowl combine cheeses. Spoon 1 1/2 cups of the sauce into a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with four of the lasagna noodles, overlapping as needed. Repeat twice.

4. Spoon on remaining sauce and sprinkle with remaining cheese mixture. Cover tightly with foil.

5. Bake about 50 minutes or until heated through and noodles are tender when pierced with a fork. Let stand, covered, for 20 minutes before serving.