Ham and Provolone Lasagna

3/4 lb fresh mushrooms, sliced
1 large onion, chopped
1 large green pepper, chopped
1/4 cup butter or margarine
1/2 cup all purpose flour
1 2/3 cup milk
14 1/2 oz. chicken broth
16 oz. frozen chopped broccoli, thawed and drained
2/3 cup parmesan cheese, grated
1/2 tsp. salt
1/4 tsp. white pepper
1/8 tsp. ground nutmeg
8 lasagna noodles, cooked and drained
2 cups Swiss Meats Gourmet Smoked Boneless Ham, cubed
2 cups provolone cheese, shredded

In a large skillet, saute the mushrooms, onion, and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir until thickened. Stir in the broccoli, Parmesan Cheese, salt, pepper and nutmeg. Spread 2 cups broccoli mixture in a greased 13” x 9’” x 2” baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture 1 1/2 cups cubed ham, 2/3 cup Provolone Cheese, four noodles and remaining broccoli mixture, cheese and ham. Cover and bake at 350 degrees for 35 - 45 minutes or until heated through.

Let stand for 15 minutes before cutting.

Makes 12 servings.

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