Ham & Cheese Lasagna

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)!

Ham & Cheese Lasagna
recipe from The Kitchen is My Playground

Ingredients:
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

Directions:
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.

This post is shared at:
Tasty Tuesdays @ 33 Shades of Green
Time to Sparkle Link Party @ The Recipe Critic
Totally Tasty Tuesdays @ Mandy's Recipe Box
Work it Wednesday @ High Heels and Grills

Crockpot Buffalo Chicken Lasagna

I'm still really behind on my postings.  If you can believe it, I made this recipe back in January!  It's been a really long time since I used the slow cooker.  Since I've become a stay-at-home mom it's not so much of a necessity anymore as much as a convenience.  I actually ended up making this recipe on a Sunday when I knew we were going to be busy but wanted us to be able to eat dinner at home.  I've had this recipe saved for so long but had never made it because I knew the kids would never eat it.  I was really craving something buffalo chicken flavored though and decided to go for it.  I cooked up some leftover lasagna noodles for the kids and served them with butter and cheese.  My husband and I were both glad that I finally made this.  It was really easy to put together and tasted really good!  There's definitely a kick from the buffalo wing sauce!  With the tang from the blue cheese this lasagna was really flavorful!    

Crockpot Buffalo Chicken Lasagna
recipe from Stephanie O'Dea's A Year of Slow Cooking

Ingredients:
uncooked traditional lasagna noodles
4 already cooked chicken breast halves
jar of prepared pasta sauce
1 cup buffalo wing sauce
15 oz. tub of ricotta cheese
2 cups shredded cheese (mozzarella and cheddar blend)
1/2 cup bleu cheese crumbles
1/4 cup of water (add at very end)

Directions:
In a large glass bowl, combine cooked and chopped chicken breast, the pasta sauce, and 1 cup of buffalo wing sauce.

Ladle a big spoonful of the sauce into the bottom of a 5 qt crockpot. Cover with a layer of uncooked lasagna noodles, breaking as needed to get a proper fit.

Add a smear of ricotta cheese to the top of the noodles. Sprinkle on a handful of shredded cheese.

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into.

Mommy & Daddy Rating: 2 thumbs up.

This post is shared at:
Tasty Tuesdays @ 33 Shades of Green
Totally Tasty Tuesdays @ Mandy's Recipe Box
Back for Seconds Social @ Back for Seconds
Work it Wednesdays @ High Heels & Grills

Caramelized-Onion Lasagna with Gorgonzola Sauce

I hope everyone had a very Merry Christmas.  We hosted Christmas with both my family and my husband's family.  I just realized now that with all of the hustle and bustle of trying to get the food ready and on the table at the same time, that I didn't take any pics of the dishes! :(  I also realize that as the holidays wind down now, that many people, including myself, are thinking about eating healthier and lighter fare.  However, maybe you can squeeze this dish in before the end of the year! 

A couple of weekends ago we were home making gingerbread houses with the kids.  I had the time so I thought that I'd make this dish, which I've had bookmarked for awhile.  I love caramelized onions and with the added gorgonzola sauce I thought it sounded really good.....and it was! I was surprised at how well the two ingredients paired together.  Now the original recipe calls for fresh zucchini.  I had sent my husband to the grocery store to pick up some ingredients to make the gingerbread houses and also asked him to pick up a zucchini.  He came home with a cucumber though!  Luckily, I had a bag of zucchini/squash in the freezer and defrosted and used that instead. This was definitely a weekend-type meal, where I wasn't concerned with and also had lots of time to make this.  This also isn't a dish that I'd make often, but it was a tasty dinner for my husband and I.  Onions and gorgonzola....not my children's favorite ingredients!  So for them I just cooked up some extra lasagna noodles and served with butter and cheese. 

Caramelized-Onion Lasagna with Gorgonzola Sauce
Recipe slightly adapted from Cooking Light, April 2001

Ingredients:
3 tablespoons butter, divided
8 cups thinly sliced onion (about 2 pounds)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dry white wine
1 bag frozen, sliced zucchini and squash, defrosted
2 tablespoons all-purpose flour
2 (12-ounce) cans evaporated fat-free milk
1 1/4 cups (5 ounces) crumbled Gorgonzola or other blue cheese
Cooking spray
12 cooked lasagna noodles

Directions:
Preheat oven to 375°.

Melt 2 teaspoons butter in a large nonstick skillet over medium heat. Add onion, thyme, salt, and pepper; cook 20 minutes, stirring occasionally. Add the wine; cook 2 minutes or until wine evaporates. Spoon into a bowl; cool.

Melt 1 teaspoon butter in pan over medium-high heat. Add half of the zucchini and squash; cook 2 minutes or until crisp-tender. Remove from pan. Add remaining zucchini; cook 2 minutes or until crisp-tender. Set aside.

Melt 2 tablespoons butter in a medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk. Gradually add milk, stirring with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Add Gorgonzola ; stir until cheese melts.

Spread 1/4 cup cheese sauce in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles slightly overlapping over cheese sauce; top with half of onion mixture, half of zucchini, and 1 cup cheese sauce. Repeat layers, ending with noodles. Spread the remaining cheese sauce over noodles. Sprinkle with Parmesan. Cover and bake at 375° for 30 minutes. Uncover and bake an additional 15 minutes. Let stand 5 minutes.

Mommy & Daddy Rating: 1 1/2 thumbs up.

Free-Form Lasagna

I enjoy eating lasagna but it can take some time to make.  Without some prep work, it's usually not a weeknight meal.  This recipe takes the ingredients of a  lasagna without a lot of the work. However, I definitely prefer the taste of a traditional lasagna.....hard work and all!  While this was easier to make, it definitely wasn't a favorite.

Free-Form Lasagna
recipe from all*you, July 2012

Ingredients:
Salt
8 ounces sweet or hot Italian sausage, removed from casing
1 28-oz. can crushed tomatoes
1/2 teaspoon dried oregano
2 cups ricotta (not nonfat)
1 cup grated Parmesan
2 tablespoons finely chopped fresh basil
12 lasagna noodles, each broken in half

Directions:
1. Bring a large pot of salted water to boil.

2. Cook sausage in a skillet over medium-high heat, breaking up large pieces, until it loses its pink color, about 5 minutes. Stir in tomatoes, oregano and 1/2 tsp. salt, reduce heat to medium-low and simmer until thick, stirring occasionally, about 20 minutes.

3. Combine ricotta, Parmesan and basil in a medium microwave-safe bowl.

4. Add noodles to boiling water; cook until just tender, 10 minutes or as package label directs. Just before noodles are done, microwave ricotta mixture on high for 30 seconds, stirring once. Drain noodles well.

5. Spread 1 1/2 Tbsp. sauce on each of 4 dinner plates. Place a noodle on top and spread with 1 1/2 Tbsp. cheese mixture. Top with 1 1/2 Tbsp. sauce. Repeat with noodles, cheese mixture and sauce, ending with a layer of sauce. Sprinkle Parmesan on top. Serve, passing additional Parmesan.

Family Rating: 1 thumb up.  

Matzo-Pizza Lasagna

I know, you're looking at the title of the recipe thinking matzo??!  I am embarrassed to say that I still had an unopened box of matzo from last Passover. But matzo doesn't go bad does it?!!!  So, I figured I'd try using some of it up before this Passover arrived.  I actually made this a couple of weekends ago and am only getting to post it now. Like most lasgana recipes, this is not a quick weeknight recipe.  However, if you make it over the weekend like I did, we were able to enjoy leftovers for lunch during the week.  This was surprisingly tasty and different.  It had all of the flavors of pizza layered like a lasagna.  My children are big sausage and pepperoni lovers so I thought this would go over well with them.  I don't think my son even took a bite but my daughter enjoyed it.

Matzo-Pizza Lasagna
Everyday With Rachael Ray, October 2011

Ingredients:
4 tbsp. EVOO
10 oz. cremini mushrooms, sliced
1 onion, finely chopped
1 small green bell pepper, thinly sliced (optional)
8 oz. italian sausage (sweet or hot), casings removed
4 cups jarred marinara sauce
5–6 square sheets matzo
1 container (15 oz.) ricotta cheese, preferably fresh
1 1/2 cups shredded mozzarella
1/2 cup thinly sliced pepperoni
1 tsp. dried oregano

Directions:
1.In a large skillet, heat 2 tbsp. EVOO over medium-high heat. Add the mushrooms and cook until nicely browned, about 5 minutes. Add the onion, lower the heat to medium and cook, stirring, until golden and tender, about 5 minutes; transfer to a plate.

2.In the same pan, heat the remaining 2 tbsp. EVOO over medium heat. Add the bell pepper and cook for 2 minutes. Add the sausage, crumbling with a wooden spoon, and cook over medium high heat, stirring occasionally, until browned, about 3 minutes. Remove from the heat.
3.Position a rack in the center of the oven and preheat to 400°. Lightly grease an 8-inch square glass baking dish and add 1 cup marinara to the bottom, tilting to coat. Top with 1 matzo. Break off a piece from another matzo to evenly cover the bottom. Layer on 1/2 cup marinara, the mushroom mixture, half the ricotta, 1/2 cup marinara and 1/2 cup mozzarella.

4.Add another layer of matzo, 1 cup marinara, the sausage mixture, the remaining ricotta, 1/2 cup marinara and a final layer of matzo. Top with the remaining 1/2 cup marinara and 1 cup mozzarella, then with the pepperoni and oregano.

5.Cover snugly with foil, set on a baking sheet and bake for 30 minutes. Uncover the pan and bake until golden and bubbling, about 15 minutes. Let cool for 20 minutes before cutting.

Family Rating: 1 1/2 thumbs up.