Ham and Cheese Lasagna
- SERVES
- 6
- COOK TIME
- 1 Hr 10 Min
We bet you've tried making ground beef lasagna before, but have you ever tried it with ham? Our Ham and Cheese Lasagna is a fun twist on an all-time classic and a great way to mix things up at the dinner table. If you're looking for a way to use that leftover ham from the holidays, then this is the easy casserole recipe for you!
What You'll Need
- 1 (10-1/2-ounce) can condensed cream of mushroom soup
- 1 (15-ounce) container ricotta cheese
- 3 ounce cream cheese, softened
- 1 (10.8-ounce) package frozen cut broccoli, prepared according to package directions (see Note)
- 2 cup deli ham, chopped
- 8 oven-ready lasagna noodles
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar jack cheese
What to Do
- Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
- In a large bowl, combine soup, ricotta cheese, and cream cheese; mix well. Add broccoli and ham; mix well.
- Spread 1/3 of the broccoli mixture over bottom of prepared baking dish. Layer 4 lasagna noodles over that. Spread with another 1/3 of the broccoli mixture and sprinkle with 1/2 cup mozzarella cheese and 1/2 cup cheddar jack cheese. Arrange 4 noodles over the top and cover with remaining broccoli mixture, mozzarella cheese, and cheddar jack cheese.
- Cover with aluminum foil and bake 60 minutes. Remove foil and bake an additional 10 minutes or until heated through. Cut and serve.
Notes
- If you prefer to make this with leftover cooked veggies, go ahead! You'll need about 3 cups of any vegetable you like for this recipe.
- For even more tasty ways to cook up those holiday leftovers, check out these Ways to Enjoy Holiday Leftovers! From ham to cranberries, we'll help you find a way to clear out that fridge without wasting a single morsel.