Recipe: Ham and Cheese Lasagna with Tomato-Mushroom Cream Sauce

HAM AND CHEESE LASAGNA

2 Tbsp. olive oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
4 stalks celery, thinly sliced (2cups)
4 carrots, chopped (2 cups)
3 cups sliced Crimini mushrooms or other small brown mushrooms (8 oz.)
2 cups cubed cooked ham
2 cups heavy (whipping) cream
1 (14 1/2 oz.) can diced tomatoes with basil, garlic, and oregano, undrained
1/2 cup water
1/4 cup dry red wine
1 cup grated Parmesan cheese
1 1/2 cups shredded Swiss cheese (6 oz.)
12 no-boil lasagna noodles (7 to 8 oz.)

Preheat oven to 350 degrees F.

TO MAKE THE SAUCE:
In a 12-inch skillet or Dutch oven cook and stir onion, celery carrots, and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender.

Add mushrooms and ham. Cook, uncovered, for 10 minutes, stirring occasionally.

Stir in cream, undrained tomatoes, water, and wine. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Season to taste with salt and ground black pepper.

In a bowl combine cheeses.

TO ASSEMBLE:
Spoon 1 1/2 cups of the sauce in a 3-quart rectangular baking dish. Sprinkle with 2/3 cup of the cheese mixture. Top with 4 lasagna noodles, overlapping as needed. Repeat twice. Spoon on remaining sauce and sprinkle with remaining cheese mixture. Cover tightly with foil.

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

ANN WEBB, PASADENA, CA, FEBRUARY 2005

Makes 12 servings
From: Recipelink.com
Source: Magazine recipe clipping: Better Homes and Gardens