Ham 'n' Cheese Lasagna

Ingredients:

3 cups fresh mushrooms, sliced

2 cups celery, thinly sliced

2 cups carrots, chopped

1 cup onion, chopped

1 tablespoon olive oil

2 cups fully cooked ham, cubed

1 teaspoon garlic, minced

1 tablespoon all-purpose flour

2 cups heavy whipping crfeam

1 can (14.25 ounces) diced tomatoes with basil, oregano & garlic, undrained

1/4 teaspoon crushed pepper

2 cups (8 ounces) shredded mozzarella cheese

1 1/4 cups shredded Swiss cheese

9 no-cook lasagna noodles

Directions:

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 the heat; simmer, uncovered, for 8-10 minutes or until heated through . Note: sauce will be thin.

In a small bowl, combine the cheeses. Place three noodles in a greased 13" x 9" baking dish; top with a third of the sauce and a third of the cheese mixture. Repeat layers twice.

Cover and bake at 350 degrees for 30 minutes. Uncover, bake 15-20 minutes longer or until bubbly and cheese is melted. Let stand for 20 minutes before cutting. Yields 8-10 servings.