Ham and Swiss Lasagna
A different take on a classic. Great to use up left over ham."We had some leftover ham and chicken stock and this site suggested this recipe to use up those ingrediants. Being from Wisconsin, we used 50% more cheese, and I substituted spinach for broccoli. The family loved it and we'll definitely make it again!" - GaryZ61
Yield: 6 Servings Ready in 45 minutes
538 people trying soon
Verified by stevemur
Ham and Swiss Lasagna Preparation
Place a large saucepot over medium heat and melt the butter.
Sprinkle the flour over the butter and cook for about a minute.
Whisk in the milk, chicken stock and mustard, and bring the sauce up to a bubble.
Season the sauce with salt and black pepper, then simmer until thickened, 3-4 minutes.
Assemble the lasagna by ladling a small amount (about 1/2 cup, just eyeball it) of the sauce into the bottom of a 13x9" baking dish. Lay three of the lasagna noodles over the sauce, top them with about a third of the ham and broccoli, and ladle about a cup of sauce over everything.
Make two more layers.
Top the lasagna off with the last three noodles, the remaining sauce and the shredded cheese.
Cover the pan with aluminum foil and bake the lasagna for 30 minutes. Remove the foil from the baking dish and bake another 15 minutes until the cheese is melted and the sauce is bubbly.
Garnish with parsley and serve.
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