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Havarti Ham and Egg Lasagna
Havarti Ham and Egg Lasagna
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Prep Time:
1 hour
Total Time:
10 hours
Creamy lasagna with hard-boiled eggs, ham, asparagus, and gooey Havarti cheese.
Ingredients:
  • 4 eggs
  • 1 (16-oz.) jar Alfredo pasta sauce
  • 1 (14 to 16-oz.) pkg. frozen asparagus cuts (3 cups)
  • 1/2 cup drained sliced roasted red bell peppers (from a jar)
  • 1/2 cup water
  • 9 uncooked lasagna noodles
  • 2 cups diced cooked ham
  • 12 oz. (3 cups) shredded Havarti cheese
  • 1/2 cup Progresso™ Parmesan Bread Crumbs
  • 2 tablespoons butter, melted
Instructions:
  • Place the eggs in a small saucepan in a single layer and cover them with water by 1 inch. Bring the water to a boil, then remove the saucepan from the heat and cover it. Let the eggs sit in the hot water for 15 minutes. Drain the water, rinse the eggs with cold water, and then transfer them to a bowl of ice water for 10 minutes.
  • Spray a 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In a large bowl, mix Alfredo pasta sauce, asparagus, roasted peppers, and water until well combined.
  • Drain the eggs and peel them. Coarsely chop the eggs. Arrange 3 uncooked noodles at the bottom of a sprayed baking dish. Top the noodles with 2/3 cup of ham, one third of the chopped eggs, and 1 cup of cheese. Spread 1 1/2 cups of Alfredo sauce mixture on top. Repeat the layers two more times, finishing with the sauce to cover the top layer of noodles. Ensure the top noodles are completely covered with sauce. Cover the dish, refrigerate for at least 8 hours or overnight.
  • Preheat oven to 350°F and bake covered for 30 minutes.
  • Combine bread crumbs and butter in a small bowl. Sprinkle the mixture evenly on top of the lasagna in the baking dish. Bake for an additional 30 minutes until heated through and the topping is golden brown. Allow it to stand for 10 minutes before serving.

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