So what to do with all of the leftover ham from my daughter's party. I didn't want endless meals of just leftover ham so I went on a search for different ways I could use it. This was one of the first ones I found that caught my eye. Although I like lasagna I don't make it very often because it's so time consuming. I have to warn you that this lasagna does require a little prep work and then 40 minutes of cooking and a 15 minute cooling period. So NOT a quick and easy dinner. However, it's really tasty and well worth it if you have the time! I was a bit skeptical of the cottage cheese in the sauce. You do not end up tasting "cottage cheese" but rather a creamy and tasty sauce. Even the kids enjoyed this (after picking out the mushrooms)!
recipe from The Kitchen is My Playground
12 lasagna noodles
1/2 c. chopped onion
2 T. butter
3 T. all-purpose flour
2 c. milk
1 c. cottage cheese
2 c. shredded Monterey Jack cheese, divided
2 c. finely chopped fully cooked ham
1 (8 oz.) can mushrooms
Cook lasagna noodles according to package directions; drain and set aside.
Melt butter in a medium saucepan over medium heat; add chopped onion and cook until tender, about 4 to 5 minutes.
Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham and mushrooms. Remove from the heat.
In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/4 of the ham mixture. Repeat to create three more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let it stand for 15 minutes before serving.
Family Rating: 1 1/2 thumbs up.
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