Ham and Mushroom Lasagna

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1/2lb (225g) chopped ham

3 cups (675g) sliced white button mushrooms

1 zucchini, thinly sliced

8oz (225g) pasta sauce

16oz (450g) bechamel sauce

12 fresh (or no-boil) lasagna noodles

1 cup (225ml) milk

1/2 tsp salt

1/2 tsp pepper

1 cup (225g) shredded mozzarella

1/2 cup (115g) shredded parmesan

a handful of fresh basil leaves


1. Preheat your oven to 350°F (175°C) and lightly grease a 3-quart casserole dish or 9" x 13" casserole pan.

2. Place 1/3 of the chopped ham in the bottom of the casserole dish.

3. Mix the bechamel sauce in with the milk until blended, and use a wooden spoon to spread a layer of the bechamel sauce over the top of the ham.

4. Place a layer of lasagna noodles over the top of the bechamel, and cover it with 1/3 of the mushrooms and sliced zucchini.

5. Spoon a layer of tomato sauce over the vegetables and sprinkle with 1/3 of the mozzarella and 1/2 of the parmesan cheese.

6. Repeat the layering steps two more times, layering in the following order; chopped ham, bechamel, lasagna noodles, mushrooms, zucchini, tomato sauce, mozzarella, parmesan.

7. Once all three layers are in the dish, sprinkle the salt and pepper over the top and place the fresh basil leaves over the cheese.

8. Cover the lasagna with foil and place the whole casserole into the oven and cook for 45-55 minutes, or until the noodles are tender.

9. Remove the foil after 35 minutes to allow the cheese to get some golden color.

Bon Appetit!

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