Along those same lines of letting things go and being out of our usual routines (and embracing the fact), this recipe is indulgent. It’s hearty and filling. The kids are off of school and you need to keep everyone fed and out of the snack drawers for a few hours.
Why are they always in the snack drawers?!?!
If you still have some of that holiday ham left, make this lasagna. It’s not a fussy recipe. Broccoli cuts the richness of the white sauce and sharp cheddar cheese. Teenagers in the house? This has their name all over it!
If you have any of this leftover, it makes a pretty tasty breakfast the following day with a side of fried eggs. I’m just saying…
Eat up now! In a few days we will detox, cleanse and get back on the wagon. Don’t jump the gun just yet. A little ham and cheese never hurt anyone. If anything, it helps!
- 1 cup finely chopped ham
- 1 pound no-boil lasagna noodles, uncooked
- 3 cups chopped steamed broccoli, or frozen and defrosted chopped broccoli
- 4 cups cheddar cheese
- 4 tablespoons butter
- 4 tablespoons flour
- 4 cups milk
- 1 garlic glove, smashed
- 4 sprigs of thyme
In a 3 QT saucepan, melt the butter over medium heat. Add the flour, whisking for 1 minute. Pour in the milk and add the garlic and thyme. Bring the milk to a low boil and continue to whisk until the sauce is thickened and bubbly, about 12 minutes. Remove the garlic and thyme and season with salt and pepper. Keep the sauce warm.
Preheat oven to 350°F.
To assemble the lasagna, ladle a ½ cup of sauce into the bottom of a 13” x 9” baking pan or a lasagna pan. Place a single layer of noodles over the sauce (I do not precook mine). Top with a ⅓ of the ham and broccoli, and a ¼ of the cheddar cheese. Ladle more sauce over the first layer and repeat two more times. After the third layer, top with one more row of noodles, more sauce and the last of the cheddar cheese. Cover the pan with foil and bake for 45-50 minutes. Remove the lasagna from the oven and uncover. Let it rest for 10 minutes and serve.