Monday, March 6, 2017
Ham and Cheddar Lasagna
So I went to make lasagna the other day and realized while straining my cottage cheese that I had used the same colander to clean out new fish tank rocks. Needless to say, I did not get all of the rocks out when I scrubbed it.... so after already having opened the can of pasta sauce, I scrambled through the fridge to create something that didn't need that kind of cheese. The result turned out pretty darn good, and rock free!
Hunt's Pasta Sauce, garlic and herb
1 box oven-ready lasagna noodles (Barilla)
2 c. diced ham
1 c. sweet bell pepper, chopped (I used mini, multi-color)
1 bag shredded cheddar cheese, reduced fat
1 c. shredded white cheddar
Preheat the oven to 350 degrees. Mix together the diced ham, sweet pepper, and reduced fat cheddar together in a medium size bowl. Spread about 2-3 tablespoons of pasta sauce on the bottom of a 9x13 baking dish. Top with three oven-ready noodles.
Place about 1/4 cup of the ham mixture on each noodle. Drizzle with 1 tablespoon sauce per each. Top with three more noodles and repeat the process until all of your filling is gone and you are down to one or no noodle sheets left.
Spread the remaining of the sauce from the can over the noodles on top. Sprinkle with the shredded white cheddar cheese. Cover the pan with tinfoil and bake in the oven for 40 minutes. Remove the tinfoil and cook for another 5 minutes.
Let the lasagna cool for at least 10 minutes before trying to slice and serve. If you don't, the noodles will be sliding around everywhere. I topped each serving with some grated Parmesan cheese and chives.