Delish! This is comfort food heaven!

There’s nothing quite like the comfort of a well-made lasagna, especially one that borrows from the rich, hearty tradition of Midwestern cooking.

This Ham and Mushroom Lasagna brings together the savory flavors of ham and the earthy notes of mushrooms, layered with gooey cheese and tender pasta.

This dish is perfect for family gatherings, offering a nostalgic nod to simpler times when meals were crafted with love and shared around a lively kitchen table. It’s a wonderful way to use up leftover ham and create something both filling and delicious.

This Ham and Mushroom Lasagna pairs beautifully with a crisp green salad dressed in a light vinaigrette, which adds a refreshing contrast to the richness of the lasagna. Warm, crusty garlic bread on the side will help soak up any extra sauce on your plate. For a touch of sweetness to finish the meal, consider serving a classic Midwestern apple pie or some fresh fruit.

Ham and Mushroom Lasagna

Servings: 6

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Ingredients

12 lasagna noodles
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
2 cups sliced mushrooms
2 cups diced cooked ham
3 cups ricotta cheese
2 cups shredded mozzarella cheese
1 cup grated Parmesan cheese
1 large egg
4 cups marinara sauce
Salt and pepper to taste
Fresh parsley, chopped (optional)

Directions

1. Preheat your oven to 375°F (190°C).

2. Cook the lasagna noodles according to package instructions, then drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the onions and garlic, cooking until the onions are translucent.

4. Stir in the mushrooms and cook until they release their juices and become tender.

5. Add in the diced ham and cook for another 2-3 minutes to heat through. Season with salt and pepper to taste.

6. In a mixing bowl, combine the ricotta cheese, one cup of mozzarella cheese, Parmesan cheese, and the egg. Mix well.

7. To assemble, spread a thin layer of marinara sauce at the bottom of a 9×13-inch baking dish. Place three lasagna noodles over the sauce.

8. Spread one-third of the ricotta mixture over the noodles, followed by one-third of the ham and mushroom mixture, and then another layer of marinara sauce.

9. Repeat the layers twice more, ending with a layer of marinara sauce on top.

10. Sprinkle the remaining cup of mozzarella cheese evenly over the top. (We like to top with more mushrooms and diced ham for visual effect.)

11. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.

12. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden brown.

13. Let the lasagna rest for about 10 minutes before slicing. Garnish with fresh parsley if desired.

Variations & Tips

For a vegetarian version, simply omit the ham and add extra mushrooms or other vegetables like spinach, zucchini, or bell peppers. You can also use different types of cheese, such as provolone or Gouda, for a unique twist. If you prefer, you can substitute a white sauce for the marinara for a creamier lasagna. Remember, lasagna is very forgiving, and you can add or subtract ingredients to suit your tastes or what you have on hand.

Recipe from cooktopcove.

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