White Lasagna (Ham and Broccoli)

Ham Alfredo Lasagna layers cooked ham, Parmesan, Swiss and mozzarella cheeses with lasagna noodles – all smothered in a creamy white sauce. It’s comfort food at its best.

1 lb bacon, cooked
1 lb broccoli florets, thawed and chopped (450 g)
12 lasagna noodles, cooked
2 Tbsp. butter
1 cup onion, chopped
6-8 cloves garlic, grated
4 cups half-and-half cream
2 cups Parmesan cheese, grated
2 cups Gruyère or Swiss cheese, grated
¼ tsp. ground nutmeg
¼ tsp. dry mustard
¼ tsp. dried Italian seasoning
¼ tsp. crushed red pepper flakes
1 tsp. kosher or sea salt
1 tsp. black pepper, freshly ground
3 cups cooked ham, sliced or cubed (600 g)
3 cups mozzarella cheese, shredded

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter a 9x13x4" glass or ceramic baking dish.

Cook the bacon and reserve 2 Tbsp. of grease. Steam the broccoli in a large stock pot. Reserve water. Cook the pasta in the broccoli water.

In a stock pot over medium, heat the butter, add reserved bacon grease and onions. Cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 minute more.

Add in the cream, Parmesan, Swiss cheese, nutmeg, mustard, Italian seasoning, crushed red pepper, salt and pepper. Whisk and allow to cook until the liquid comes to a gentle simmer, about 5 minutes. Remove from the heat.

Add a large spoonful of the Alfredo mixture to coat the bottom of the prepared baking dish. Lay 4 lasagna noodles, overlapping slightly to fit. Add a generous amount of the Alfredo mixture on top of the lasagna noodles. Lay ham, bacon and top with broccoli. Sprinkle one-third of the mozzarella cheese.

Repeat layering the lasagna noodles, Alfredo, ham, broccoli and shredded mozzarella for two more layers. Top with remaining sauce and mozzarella to cover.

Bake for 35-40 minutes until the cheese is golden brown. Let stand for 10 minutes, then slice and serve.

Makes 12 servings.