Ham Mushroom And Cheese Lasagna

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 2 tablespoons olive oil
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrot
• 1 cup chopped green pepper
• 2 garlic cloves, minced
• 3 cups sliced baby portabella mushrooms
• 2 cups cubed cooked ham
• 2 cups whipping cream
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/2 cup water
• 1/4 cup dry red wine
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1 teaspoon basil
• 1 cup grated parmesan cheese
• 1 1/2 cups shredded swiss cheese
• 12 no-boil lasagna noodles (8 oz package)

Recipe

• 1 preheat oven to 350 degree f.
• 2 for sauce, in a 12-inch skillet, cook and stir onion, celery, carrots, green pepper and garlic, in hot oil over medium heat for 10 minutes until vegetables are just tender.
• 3 add mushrooms and ham. cook, uncovered, for 10 minutes, stirring occasionally. stir in cream, undrained tomatoes, water, and wine. bring to boiling; reduce heat. simmer, uncovered, 5 minutes. add salt, pepper, oregano and basil.
• 4 in a small bowl combine cheeses.
• 5 spoon 1-1/2 cups of the sauce in a 3-quart rectangular baking dish. sprinkle with 2/3 cup of the cheese mixture. top with 4 lasagna noodles, overlapping as needed. repeat this twice.
• 6 spoon on remaining sauce and sprinkle with remaining cheese mixture. cover tightly with foil. bake about 50 minutes or until heated through and noodles are tender when pierced with a fork.
• 7 let stand, covered, 15 minutes before serving.