Ham Mushroom and Cheese Lasagna

This is a nice change from traditional lasagnas.

• Ready In: 1 hr 5 mins
• Serves: 12

Ingredients

• 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 1/2ounce) 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)

Directions

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.