Ingredients
3 cups sliced fresh mushrooms2 cups thinly sliced celery2 cups chopped carrots1 cup chopped onion1 tablespoon olive oil2 cups cubed fully cooked ham1 teaspoon minced garlic1 tablespoon all-purpose flour2 cups heavy whipping cream1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained1/4 teaspoon pepper2 cups shredded part-skim mozzarella cheese1-1/4 cups shredded Swiss cheese1 cup grated Parmesan cheese9 no-cook lasagna noodles
Preparation
In a large skillet, saute the mushrooms, celery, carrots and onion in oil for 4-5 minutes or until crisp-tender. Add ham and garlic; cook 1-2 minutes longer or until garlic is tender. In a small bowl, combine the flour and cream; stir into ham mixture. Add tomatoes and pepper.
Bring to a boil; cook and stir for 2 minutes. Reduce heat; simmer, uncovered, for 8-10 minutes or until heated through (sauce will be thin).
In a small bowl, combine the cheeses. Place three noodles in a greased 13x9-in. baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice.
Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting.
