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Havarti Ham and Egg Lasagna

Havarti Ham and Egg Lasagna
  • Prep 60 min
  • Total 10 hr 0 min
  • Servings 8
This ultra-creamy lasagna starts with hard-boiled eggs, cooked ham, and frozen asparagus, blended with wonderfully gooey Havarti cheese.
Updated May 7, 2010
Make With
Make With
Progresso Breadcrumbs

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

Steps

  • 1
    Place eggs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
  • 2
    Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine Alfredo pasta sauce, asparagus, roasted peppers and water; mix well.
  • 3
    Drain eggs. Peel; coarsely chop eggs. Arrange 3 uncooked noodles in bottom of sprayed baking dish. Top with 2/3 cup of the ham, 1/3 of the eggs and 1 cup cheese. Spread with 1 1/2 cups Alfredo sauce mixture. Repeat layers 2 more times ending with sauce. (Be sure top noodles are covered with sauce.) Cover; refrigerate at least 8 hours or overnight.
  • 4
    Heat oven to 350°F. Bake covered for 30 minutes.
  • 5
    In small bowl, mix bread crumbs and butter. Uncover baking dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered an additional 30 minutes or until thoroughly heated and topping is golden brown. Let stand 10 minutes before serving.

  • Havarti is pale, semisoft Danish cheese riddled with small irregular holes. Its mildly tangy flavor makes sliced Havarti very popular in American sandwiches. Havarti also melts nicely in casseroles.
  • This lasagna is prepared with uncooked noodles, which bake to a slightly chewy texture. For softer texture, omit the water from the recipe and assemble the lasagna with cooked noodles.
  • Perfect for a cool-weather brunch, this rich lasagna needs nothing more than croissants and fresh orange wedges.

Nutrition Facts

Serving Size: 1/8 of Recipe
Calories
625
Calories from Fat
385
Total Fat
43g
66%
Saturated Fat
25g
125%
Cholesterol
235mg
78%
Sodium
1170mg
49%
Total Carbohydrate
30g
10%
Dietary Fiber
1g
4%
Sugars
4g
Protein
29g
% Daily Value*:
Vitamin A
46%
46%
Vitamin C
20%
20%
Calcium
44%
44%
Iron
14%
14%
Exchanges:
2 Starch; 3 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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