Best 2 Ham And Potato Lasagna Recipes

Indulge in a delightful culinary journey with our tantalizing Ham and Potato Lasagna, a harmonious blend of classic Italian flavors and hearty comfort food. This delectable dish features layers of tender lasagna noodles, savory ham, creamy béchamel sauce, and roasted potatoes, all baked to perfection. Experience the richness of the béchamel sauce, perfectly complementing the smoky ham and crispy potatoes. This recipe promises a satisfying meal that will warm your heart and leave you craving more. Additionally, explore variations of this classic, including a vegetarian lasagna option packed with roasted vegetables and a luscious spinach and ricotta lasagna bursting with fresh flavors. Embark on a culinary adventure and treat your taste buds to the ultimate lasagna experience!

Check out the recipes below so you can choose the best recipe for yourself!

HAM AND POTATO LASAGNA

Ham and Potato Lasagna image

Provided by Food Network

Categories main-dish

Number Of Ingredients 14

Ingredients

2 C. chicken broth
1 med. onion, minced
2 C. low fat milk
1/2 tsp. black pepper
2 heads fennel (about 4" wide)
2 lb. Russet potatoes
2 T. Parmesan cheese, shredded
1/4 C. cornstarch
1 tsp. olive oil
1/2 tsp. ground nutmeg
1/2 C. Fontina cheese
2 10-ounce packages frozen chopped spinach, thawed and drained
1/2 lb. thin sliced cooked ham
1/2 tsp. salt

Steps:

In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside.
In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted.
Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices.
Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins.
Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.

HAM AND SCALLOPED POTATO CHIP LASAGNA

Ham and Scalloped Potato Chip Lasagna image

Got a leftover Christmas ham from the holidays? Do something creative with it! Inspired by Italian lasagna, this transforms your leftover ham and a few potatoes into a really fun, flavorful dish. I hope you enjoy it!

Provided by Brian Croner

Categories Main Dish Recipes Pork Ham

Time 1h30m

Yield 8

Number Of Ingredients 15

Ingredients

2 tablespoons white vinegar
3 potatoes, very thinly sliced
6 tablespoons extra virgin-olive oil, divided
3 cups finely chopped ham
1 (10.75 ounce) can condensed cream of mushroom soup (such as Campbell's®)
½ cup finely chopped onion
¼ cup milk
2 tablespoons minced capers
1 ½ teaspoons salt
1 teaspoon cayenne pepper
1 teaspoon chili powder
1 cup shredded sharp Cheddar cheese
½ cup pepper Jack cheese
1 cup shredded mozzarella cheese
1 tablespoon parsley flakes

Steps:

Fill a large pot with water; add vinegar. Bring to a boil. Add potatoes and simmer until tender, about 15 minutes. Drain.
Preheat oven to 300 degrees F (150 degrees C). Coat 2 rimmed baking sheets with 2 tablespoons olive oil each.
Arrange potato slices on a towel. Dab with another towel to dry. Arrange potato slices on the oiled baking sheets.
Bake in the preheated oven until bottoms are golden brown, about 20 minutes. Flip all slices. Continue baking until tops are golden brown, about 10 minutes. Remove from oven.
Increase oven temperature to 350 degrees F (180 degrees C). Coat a 9x12-inch baking dish with the remaining 2 tablespoons oil.
Combine ham, cream of mushroom soup, onion, milk, capers, salt, cayenne pepper, and chili powder in a large bowl.
Spread ham mixture in the bottom of the baking dish. Cover evenly with Cheddar cheese and pepper Jack cheese. Arrange potato slices on top. Cover potato slices evenly with mozzarella cheese.
Bake in the preheated oven until mozzarella cheese is melted, about 15 minutes. Garnish with parsley.

Nutrition Facts : Calories 438.2 calories, Carbohydrate 19.3 g, Cholesterol 60.4 mg, Fat 31.2 g, Fiber 2.2 g, Protein 20.1 g, SaturatedFat 11.4 g, Sodium 1548.8 mg, Sugar 2.3 g

Tips:

To save time, use pre-cooked ham and frozen or refrigerated hash browns.
For a vegetarian version of this lasagna, omit the ham and add additional vegetables, such as sliced mushrooms or zucchini.
To make the lasagna ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
For a crispier crust, brush the top of the lasagna with melted butter before baking.
Let the lasagna rest for at least 10 minutes before slicing and serving, to allow the flavors to meld.

Conclusion:

This hearty and flavorful ham and potato lasagna is a perfect meal for a cold winter day. It's easy to make and can be tailored to your own preferences. Whether you're a meat lover or a vegetarian, this lasagna is sure to please everyone at the table. So next time you're looking for a comforting and delicious meal, give this ham and potato lasagna a try. You won't be disappointed!