Ham and Mushroom Lasagna

READY IN: 50mins
Recipe by kitina

Ham and Mushroom Lasagna

Top Review by Musical Joy

Where on earth did you find this marvelous recipe?!! Fantastic. My entire family (even 2 young daughters) give it a 5! Made it w/o mushrooms since we don't eat them and added about 2 tsp. minced garlic to the tomato/onion/parsley mixture, which I cooked in olive oil. I think the prep time was undererstimated - more like 30 min. before baking, but it was worth it. Thanks for helping us use of some leftover Christmas ham!!

Ingredients Nutrition


  1. Prepare bechamel sauce: Melt butter in a saucepan, add the flour and stir until smooth.
  2. Slowly add the milk, stirring constantly.
  3. Season with salt and peppr.
  4. Continue cooking until thickened.
  5. Cover and set aside.
  6. Saute onion in oil, add tomatoes and parsley.
  7. Cook over moderate heat until liquid has evaporated.
  8. Add the mushrooms, salt and pepper; mix well and set aside.
  9. Preheat oven to 350.
  10. Cook noodles according to package directions.
  11. Butter a 9 X 13 baking dish.
  12. Place a layer of noodles in the bottom of the dish, followed by a layer of half the mushroom mixture.
  13. Drizzle 1/2 cup bechamel sauce and then add a layer of ham and sprinkle with parmesan cheese.
  14. Repeat the layers and top with a layer of noodles.
  15. Pour the remaining 1 cup of bechamel on top and dot with butter.
  16. Bake uncovered 25-30 minutes until hot and bubbly.

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