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Overnight Ham, Cheese and Egg Lasagna
Not only is this overnight lasagna packed full of cubed ham, shredded Swiss or Havarti cheese, chopped hard-boiled eggs, sun-dried tomato pesto, sun-dried tomato Alfredo sauce, it’s topped with Italian Parmesan bread crumbs and melted butter. That’s a whole lotta flavor in one pan of lasagna! Overnight Ham, Cheese and Egg Lasagna is perfect for dinner. If you’re looking for something different and delicious, give this recipe a try.
An egg lasagna, really? This wonderful make ahead lasagna is made with cooked ham, hard-boiled eggs, sun-dried tomato pesto and sun-dried tomato Alfredo sauce. A bit different sounding I know, but delicious just the same, as all lasagna recipes are. I was a bit skeptical before trying this dish but with one bite I knew I was hooked. Is it different, yes but if you’re looking to change up the meal menu in your house, this is for you.
Great to Make with Easter Eggs
This recipe for egg lasagna turned out absolutely delicious. Even despite the fact that I’m not a huge fan of hard-boiled eggs! Overnight Ham, Cheese and Egg Lasagna would also make a delicious lunch or dinner. Another plus, you can use up all of those hard-boiled eggs you have left-over at Easter time. I can’t think of a better recipe to make than this one. Like most lasagna dishes, this lasagna was even better the next day.
Like Sun-dried Tomatoes?
Sun-dried tomatoes are a favorite of ours. We use them as much as possible. Sun-dried tomatoes add so much flavor to any recipe that you add them too. Here are few favorites to try: Sun-dried Tomato Scones, Sun-dried Tomato Dip, and Chicken Thighs in Creamy Sun-dried Tomato Sauce. The sun-dried tomatoes we use the most often here on T2T are from Bella Sun Luci Sun Dried Tomatoes
Delicious and Different. Your family will love this:)
- 4 eggs
- 1 15 oz jar sun-dried tomato alfredo sauce
- 1/4 cup water
- 2 tablespoons sun-dried tomato pesto sauce
- 1/2 cup drained roasted red bell peppers, diced
- 12 to 18 uncooked lasagna noodles
- 2 cups diced cooked ham
- 3 cups shredded Swiss or Havarti cheese
- 1 cup Italian Parmesan bread crumbs
- 4 tablespoons butter, melted
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.