Ham and Brie Lasagna

Ham and Brie Lasagna

Entertaining guests over Thanksgiving week? Please the foodies and the picky eaters with this hearty lasagna. 

Servings: 8

Cook Time: 50 minutes

Prep Time: 20 minutes


1 box oven ready lasagna

¾ pound ham, ¼ inch dice

4 ounces Brie, ¼ inch dice

16 ounces frozen peas, thawed

4 cups yellow onions, sliced

2 tablespoons extra virgin olive oil

½ teaspoon black pepper

2 tablespoons butter

2 teaspoons garlic, chopped

1 teaspoon lemon zest

4 tablespoons flour

3 cups nonfat milk

¼ teaspoon nutmeg

½ cup shredded Parmigiano-Reggiano cheese

salt and pepper to taste


1. Preheat oven to 350 degrees.

2. In large sauté pan heat olive oil. Add onions and sauté until golden brown. Season salt and pepper.

3. In a medium saucepan, melt butter over medium low heat.

4. In another saucepan bring milk to a simmer over medium heat.

5. Add garlic and lemon zest to butter and sauté for 30 seconds. Add flour and stir for one minute.

6. Slowly whisk milk into butter and flour mixture and continue to cook for 3 minutes until thickened.

7. Whisk in nutmeg and Parmigiano-Reggiano and season with salt and pepper, remove from heat.

8. Spray non-stick cooking spray into a 13 inch by 9 inch baking pan.

9. Spread 1 cup white sauce in bottom of pan.

10. Layer pasta sheets in pan.

11. Sprinkle 1/3 ham, peas and Brie over noodles.

12. Top with 1/3 of the onions.

13. Repeat steps 9 through 12 two more times, ending with white cheese sauce on top.

14. Cover loosely with foil and bake for 40 minutes.

15. Uncover and bake ten more minutes.

16. Let stand 10 minutes before cutting.

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