Havarti Ham and Egg Lasagna

This ultra-creamy lasagna starts with hard-boiled eggs, cooked ham, and frozen asparagus, blended with wonderfully gooey Havarti cheese.

Havarti Ham and Egg Lasagna

ProgressoRecipe by Progresso

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1 hour

10 hours

8 servings

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Nutrition Info

  • 1/8 of Recipe
  • 625
  • 43g
    (Saturated Fat 25g)
  • 235mg
  • 1170mg
  • 30g
    (Dietary Fiber 1g, Sugars 4g)
  • 29g
  • Percent Daily Value*
  • 46%
  • 20%
  • 44%
  • 14%
  • Exchanges
  • 4
  • 3
  • 2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    When preparing hard-cooked eggs, after bringing eggs to a boil, boil 5 minutes. Immediately remove from heat; cover and let stand 15 minutes. Continue as directed. For recipe preparation and baking, increase water to 1 cup; increase oven temperature to 375°F. Continue as directed above.

  • Ingredient Info

    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.

  • Kitchen Tip

    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.

  • Serving Suggestion

    Perfect for a cool-weather brunch, this rich lasagna needs nothing more than croissants and fresh orange wedges.

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

Directions

  1. 1Place 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. 2Meanwhile, 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. 3Drain 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. 4Heat oven to 350°F. Bake covered for 30 minutes.
  5. 5In 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.

Categories: Ingredient, Pork

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