Name: Diced Ham and Vegetable Lasagna
Prep time: 30 min
Cook time: 45 min
Yield: 6
Ingredients: Farmland Diced Ham, 16 Ounces; Frozen Chopped Spinach, Thawed & Drained, 1 Pound; Red Onion, Sliced Thin, 1 Cup; Cremini Mushrooms, Sliced, 1 Cup; Lasagna Noodles, 1 Pound; Ricotta Cheese, 32 Ounces; Egg, 1; Parmesan Cheese, Grated, 1 Cup; Milk, 3 Cups; Unsalted Butter, 1 Stick; All-Purpose Flour, 3 Tablespoons; Ground Nutmeg, 1/16 Teaspoon; Shredded Mozzarella, 2 Cups

Appetizer Entree

Diced Ham and Vegetable Lasagna

Total Time1 hr 15 mins

Skill LevelIntermediate

Servings6

Total Time1 hr 15 mins

Skill LevelIntermediate

Servings6

Key IngredientDiced Ham, 16oz

AboutThe easiest way to get the whole family to the table is serving this hearty, comforting lasagna packed with our savory Diced Ham, veggies, and gooey cheeses. Prepare on a Sunday night so you can enjoy leftovers all week long—if you’re lucky enough to have them!

Let's CookFollow the directions below, fire up the kitchen, and get cooking! For the love of meat.

Recipe by

Ingredients

Key Ingredient

Diced Ham, 16oz

16 ounces Farmland Diced Ham

1 pound Frozen Chopped Spinach, Thawed & Drained

1 cup Red Onion, Sliced Thin

1 cup Cremini Mushrooms, Sliced

1 pound Lasagna Noodles

32 ounces Ricotta Cheese

1 Egg

1 cup Parmesan Cheese, Grated

3 cups Milk

1 stick Unsalted Butter

3 tablespoons All-Purpose Flour

1/16 teaspoon Ground Nutmeg

2 cups Shredded Mozzarella

Key IngredientDiced Ham, 16oz

Directions

1Preheat the oven to 350ºF.

2Cook lasagna noodles according to package instructions. Drain and rinse with cold water.

3While the noodles are cooking, melt the butter in a heavy-bottomed pot and stir in the flour to make a roux.

4Whisk in the milk to fully incorporate and simmer for about 15 minutes. Whisk in the nutmeg and remove from the heat. Reserve.

5In a large mixing bowl, whisk together the ricotta, egg, and parmesan cheese. Reserve.

6Heat a large sauté pan over medium-high heat and brown the ham. Transfer the ham to a plate and reserve.

7Add the onion and mushrooms to the same pan and sauté until tender. Transfer to a plate and reserve.

8Grease a 9x13 baking dish.

9Cover the bottom of the dish with an even layer of noodles. Layer about 1/3 of the cream sauce on top, then 1/2 of the ham, then 1/2 of the mushroom and onion mix.

10Top with another layer of noodles, then 1/2 of the ricotta mixture followed by 1/2 of the spinach.

11Repeat both layer sets, then top with the remaining cream sauce and the mozzarella cheese.

12Bake the lasagna uncovered for about 45 minutes, or until the cheese is beginning to brown and lasagna is heated through.

13Remove lasagna from the oven and let it rest about 10 minutes before slicing. Serve hot.

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