Ham and Cheese Lasagna

This is a different take on a classic Italian recipe.

Ham and Cheese Lasagna

Cheese Sauce
2 cans (10 3/4 oz) condensed Cheddar cheese soup
1 soup can filled with lowfat milk
1 can (14 1/2 0z) no-salt added diced tomatoes, drained, with large pieces cut up
1 tablespoon dry mustard
1 tablespoon instant minced onion
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese

1 tub (15 oz) ricotta cheese
2 large eggs
1/4 cup grated Parmesan cheese
3/4 teaspoon ground nutmeg

12 uncooked, oven-ready lasagna noodles
1 bag (16 oz) frozen chopped broccoli, thawed and pressed dry on paper towels
1 1/2 cups shredded Cheddar cheese
8 oz. thinkly sliced baked Virginia ham
1 jar (12 oz) roasted red peppers, well drained and chopped

Preheat oven to 375 degrees. Lightly coat a 13 x 9-inch baking dish with non-stick cooking spray.

Cheese Sauce
Whisk ingredients in a 2-quart saucepan until blended. Heat, stirring with a whisk, until cheeses melt.

Mix ricotta, eggs, Parmesan cheese and the nutmeg in a bowl until thoroughly combined.

Layer lasagna in prepared baking dish as follows: Spread 1 cup cheese sauce over bottom, top with 4 overlapping noodles, 1/2 the ricotta mixture, the broccoli, 1 1/2 cups cheese sauce and 1/2 cup Cheddar sauce.

Finish with rest of noodles, cheese sauce and Cheddar cheese. Cover tightly with foil.

Bake 50 minutes or until sauce bubbles and noodles are tender. Uncover; bake 10 minutes longer. Let stand 15 minutes before cutting and serving.

Makes 8 servings.