This is a wonderful make ahead lasagna.
It’s made with cooked ham, hard-boiled eggs and alfredo sauce.
I was a bit skeptical before trying this dish but
it turned out absolutely delicious.
This would make a delicious lunch or even dinner.
Like most lasagna dishes,
it was even better the next day.
1 (15 oz) jar
sun-dried tomato alfredo sauce
sun-dried tomato pesto sauce
1/2 cup (from a jar)
drained roasted red bell peppers, diced
12 to 18
uncooked lasagna noodles
diced cooked ham
shredded Swiss or Havarti cheese
Italian Parmesan bread crumbs
- Place eggs in a single layer in a 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. Let stand for 10 minutes.
- Spray a 13 x 9 inch baking dish with non-stick cooking spray.
- In a large bowl, combine Alfredo sauce, water, sun-dried tomato pesto and diced roasted red bell peppers. Mix well, set aside.
- Bring 8 to 10 cups water to a rolling boiling, add lasagna noodles, a few at a time. Boil for 5 to 8 minutes. Drain, rinse with cold water.
- Peel eggs; coarsely chop eggs.
- Arrange a layer of lasagna noodles in prepared pan. Top with 2/3 cup of the ham, 1/3 cup of the eggs and 1 cup cheese. Spread with 1-1/2 cups Alfredo sauce mixture. Repeat layers 1 or 2 more times, ending with sauce. Make sure top noodles are covered with sauce. Cover; refrigerate 8 hours or overnight.
- Take dish out of the refrigerator, let stand for 30 minutes. Heat oven to 350º Bake, covered for 30 minutes.
- In a small bowl, mix bread crumbs and melted butter. Uncover dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered, 30 minutes longer or until heated through and topping is golden brown. Remove from oven and let stand for 10 minutes before serving.
Health Note: Nuts contain vitamin E, an antioxidant that helps the body form red blood cells and a healthy circulatory system.