Ham and Mushroom Lasagna

Share this on:


3 Tablespoon (45 ml)                Dona Elena Pure Olive Oil

1  piece (50 grams)                           white onion, finely chopped

1  head (50 grams)                            garlic, minced

1 cans (400g)                                       JOLLY Whole Mushroom, sliced

2 cans (400g)                                       Dona Elena Diced Tomatoes

¼   cup (20 grams)                            parsley, finely chopped

2     teaspoon (10 grams)                salt

1/2   teaspoon (2.5 grams)             pepper

400 Grams                                            uncooked lasagna sheets

1  pack (225 grams)                          grated quick melting cheese (for the white sauce)

2 cans (10.5 oz)                                  JOLLY Cream of Mushroom Soup

200 grams                                            ham strips or slices

6    pcs                                                    hard-boiled eggs, thinly sliced

½ cup (120 grams)                           parmesan cheese

1/4  cup (60 grams)                          bread crumbs


  1. Red sauce: In a heated pan, saute the onions in Dona Elena Pure Olive Oil, add garlic and continue cooking.
  2. Add sliced Jolly Mushrooms, Dona Elena Diced Tomatoes and half of parsley, simmer on low fire until tomatoes are cooked well for about  2-3minutes. Add water if needed. Season with Salt and pepper.
  3. Cook the Lasagna sheets according to packaging instruction.
  4. Preheat oven to 350 degrees. Grease a deep rectangular ovenproof dish and toss bread crumbs in it to coat the sides. Discard any excess.
  5. White sauce: In a separate bowl - combine half of the grated cheese and Jolly  Cream of Mushroom soup.
  6. Place a layer of pasta on the bottom and on the side of the bake ware. Spoon in 1/3 of the red sauce, cover with a layer of ham, then 1/3 the white sauce, and finally one half of the sliced egg. Cover these with a layers of pasta, half of the remaining red sauce, cover top with the remaining white sauce. Top it off with the remaining quick melt cheese, parmesan cheese and chopped parsley then bake for 30 minutes.

Yield: 4 - 5 servings


Lemon Cilantro Salmon with Mango Avocado Salsa

Molten Chocolate Cake with Raspberry Chocolate Sauce

© Copyright 2014. Fly Ace Corporation. All rights reserved.