Ham and Cheese Lasagna
Honey-Maple Carrots and Peas
Ingredients
- 1 (8-oz) pkg sliced baby portobello mushrooms
- 2 cups chopped carrots
- 3 Tbsp butter (or use oil)
- 3 cups cubed ham
- 3 Tbsp all-purpose flour
- 2 cups heavy cream
- 1 (14.5-oz) can diced tomatoes with oregano and garlic
- 9 no-cook lasagna noodles
- 2½ cups shredded mozzarella cheese
- 1½ cups shredded Parmesan cheese
Instructions
- Sauté mushrooms and carrots in butter in a large skillet over medium-high heat until tender, 8 to 10 minutes. Add ham; cook 1 minute.
- Add flour; cook, stirring constantly, 2 minutes. Stir in cream and tomatoes; bring to a boil, reduce heat, and simmer 15 minutes or until very thick.
- Preheat oven to 375°F. Arrange 3 noodles in a greased 13-x- 9-inch baking dish. Spoon one-third of saucy ham mixture over noodles; top with one-third of cheeses. Repeat layers twice.
- Bake, covered, 25 minutes. Uncover and bake 10 to 15 minutes longer or until bubbly.
Side Dish Ingredients
- 2 lb carrots, cut into sticks
- 2 Tbsp olive oil
- 2 Tbsp honey
- 2 Tbsp maple syrup
- 1 (10-oz) pkg frozen sweet peas
- ⅓ cup real bacon pieces
Side Dish Instructions
- Preheat oven to 375°F. Toss carrots with oil, honey, and syrup on a rimmed baking sheet. Sprinkle with salt and pepper to taste.
- Bake 30 to 35 minutes or until tender, stirring once after 20 minutes.
- Cook peas according to package directions in microwave. Sprinkle with bacon; season with salt and pepper to taste.
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