It’s always nice to have a good dish that everybody likes and can be made ahead. The following Ham and Vegetable Lasagna is just such a dish and is fairly quick due to oven ready lasagna sheets and the versatile Basic Cream Soup Mix.

This creamy dish can be made 2 days ahead and refrigerated. Plan on a little extra baking time if it’s chilled.

12 Servings

Bechamel Sauce:
3 cups Basic Cream Soup Mix
4 cups water

1 large onion, thinly sliced
8 ounces broccoli florets, thinly sliced

1 pound zucchini, thinly sliced lengthwise with a vegetable peeler

1 cup dry bread crumbs
1/2 cup freshly grated Parmesan cheese

1 9 oz. package oven ready lasagna sheets, (I like Barilla brand because the sheets are flat)

1/2 pound diced lean ham

3 cups shredded mozzarella cheese, divided

1. Preheat oven to 350°. Spray a 9" x 13" shallow baking dish with olive oil non-stick spray.
2. Prepare the bechamel sauce: Whisk together the basic cream soup mix and water. Microwave 5 minutes; remove from the microwave, whisk until smooth, and microwave an additional 2-3 minutes or until boiling. Whisk until smooth and set aside.
3. Blanch the onion and broccoli in boiling, salted water; drain well and set aside.
4. Mix the bread crumbs and Parmesan cheese in a bowl.
5. Assembly: Pour a small amount of the bechamel sauce over the bottom of the prepared baking dish.
6. Add a layer of oven ready lasagna sheets, breaking them to fit.
7. Layer 1/2 of the zucchini pieces and sprinkle with half of the bread crumb mixture.
8. Cover the crumb mixture with the blanched onions and broccoli; sprinkle half of the ham evenly over the vegetables.
9. Pour 1/2 of the bechamel sauce over the layer.
10. Cover with 1 1/2 cups mozzarella cheese.
11. Add another layer of oven ready lasagna sheets, then layer the remaining zucchini, bread crumb mixture, then ham.
12. Pour the remaining bechamel sauce over all and sprinkle with the remaining mozzarella cheese.
13. Bake about one hour or until bubbly and the cheese on top is melted. Let sit 15 minutes before cutting into 12 squares.

Amount Per Serving
Calories 415 Calories from Fat 158
Percent Total Calories From: Fat 38% Protein 22% Carb. 39%

Nutrient Amount per Serving
Total Fat 18 g
Saturated Fat 10 g
Cholesterol 58 mg
Sodium 756 mg
Total Carbohydrate 41 g
Dietary Fiber 2 g Sugars
0 g
Protein 23 g

Vitamin A 13% Vitamin C 43% Calcium 0% Iron 5%