We really like lasagna, and you can’t go wrong with traditional lasagna, but sometimes it’s nice to try something different. Tonight I decided to use up some left over ham and make a ham and cheese lasagna — turned out pretty good! The ingredients are approximate amounts as I failed to measure when I was cooking this up.


  • lasagna noodles (I used 3 per layer, 4 layers) – regular or oven ready are both okay
  • 1 onion (I used a red onion), chopped finely
  • 4-5 white or brown mushrooms, sliced
  • 1 cup ham, finely chopped
  • flour
  • butter
  • milk
  • nutmeg, salt, pepper
  • 1-1/2 cup cottage cheese
  • handful grated Parmesan
  • 2 cups shredded mozza or swiss


  1. saute the ham, mushrooms and onions until onions are cooked through and set aside
  2. in a different pan/skillet, combine melted butter and flour to make a paste (about 1/3 cup total “paste” is what I ended up with in my pot)
  3. next, add milk to the flour paste and combine with whisk while sauce begins to thicken
  4. add a pinch of nutmeg and the Parmesan cheese, plus some salt and pepper (approx 1 tsp) to the sauce and combine
  5. after sauce is done (it should thicken to about a pureed soup consistency or so that it drips off the ladle but isn’t thin like a broth), put some of the sauce in the bottom of your dish, then put a layer of the noodles (boil noodles if needed)
  6. next put more sauce and some cottage cheese and mozza over the noodles, then top with another layer of noodles
  7. put 1/2 to 2/3 of the ham mixture on the noodles and top with another layer of noodles
  8. put rest of cottage cheese, ham mixture, and a some sauce on top of these noodles and then add either another layer of noodles or top with rest of mozza (if you add another layer of noodles, top that final layer with the rest of the sauce and mozza
  9. bake, covered by foil, in an oven at 375F for about 45 minutes, removing the foil after that time and letting the top brown for the next 10 minutes (approx) and then let the lasagna sit for 10 minutes before slicing and serving


recipe by: r2bcluvs2cook