HAM AND POTATO LASAGNA
Steps:
- In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
- In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
- Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
- Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
- Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.
HAM AND MUSHROOM LASAGNA
Make and share this Ham and Mushroom Lasagna recipe from Food.com.
Provided by kitina
Categories Ham
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare bechamel sauce: Melt butter in a saucepan, add the flour and stir until smooth.
- Slowly add the milk, stirring constantly.
- Season with salt and peppr.
- Continue cooking until thickened.
- Cover and set aside.
- Saute onion in oil, add tomatoes and parsley.
- Cook over moderate heat until liquid has evaporated.
- Add the mushrooms, salt and pepper; mix well and set aside.
- Preheat oven to 350.
- Cook noodles according to package directions.
- Butter a 9 X 13 baking dish.
- Place a layer of noodles in the bottom of the dish, followed by a layer of half the mushroom mixture.
- Drizzle 1/2 cup bechamel sauce and then add a layer of ham and sprinkle with parmesan cheese.
- Repeat the layers and top with a layer of noodles.
- Pour the remaining 1 cup of bechamel on top and dot with butter.
- Bake uncovered 25-30 minutes until hot and bubbly.
HAM LASAGNA
Wonderful and tasty dish. Great for leftover ham. I am not sure where I got this recipe, but we love it.
Provided by Chef Rosemarie
Categories One Dish Meal
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix butter, flour, salt, and pepper in saucepan and melt butter; gradually add milk.
- Bring to a boil and cook for 2 minutes or until thick.
- Add green onion, lemon juice.
- Spread 1/4 sauce in casserole dish.
- Lay 3 noodles on top and then a layer of diced ham, a layer of broccoli, and layer of cheese, and a layer of egg.
- Repeat 3 times and then pour remaining sauce on top.
- Bake at 350 for 40 minutes and then cool for 10 minutes.
Nutrition Facts : Calories 780.9, Fat 41.9, SaturatedFat 24.5, Cholesterol 263.7, Sodium 590.8, Carbohydrate 73.6, Fiber 4.3, Sugar 2.6, Protein 28.2
CHEESY HAM HOCK, SPINACH & RICOTTA LASAGNE
Try a twist on lasagne and combine creamy ricotta, spinach and nutmeg with ham hock to make an easy dinner. It's ideal for feeding a hungry crowd
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 1h45m
Number Of Ingredients 13
Steps:
- Melt the butter in a pan until foaming, then stir in the flour to make a paste. Cook for 2 mins. Remove from the heat and gradually whisk in the milk. Add the bay leaf, return to the heat, and bring to a simmer. Cook for 4-5 mins, whisking continuously until thickened. Remove from the heat and whisk in 50g parmesan, the mustard and cayenne pepper. Season to taste.
- Put the spinach in a large pan with 50ml boiling water, cover and leave for 2-3 mins to wilt. Drain and leave to cool. Put the spinach in a clean tea towel and squeeze out any excess water. Transfer to a food processor and pulse to roughly chop, then add the ricotta and pulse again to combine. Grate in some nutmeg, then season.
- Heat the oven to 200C/180C fan/gas 6. Remove the bay leaf from the sauce, then spoon a quarter into the bottom of a 24 x 28cm baking dish. Top with a third of the ricotta and spinach mixture, a third of the ham, then 4 lasagne sheets (overlap them slightly if needed). Repeat with the remaining ingredients, finishing with a layer of sauce. Top with the remaining parmesan and the mozzarella. Bake for 45-50 mins or until golden, covering halfway through if it's starting to brown.
Nutrition Facts : Calories 606 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 10 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 2.4 milligram of sodium
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