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My favorite way to use left over ham is to chop it up and brown it in a skillet so it's almost like bacon crumbles and then use it on pastas or top roasted potatoes and brussels sprouts with it, like a left over version of a previous recipe I made with all those flavors!
Ingredients
- 1 stick unsalted butter
- 4 cloves of garlic minced
- 1/2 cup flour
- 4 cups milk
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh cracked black pepper
- 16 ounces cream cheese, at room temperature
- 12 lasagna pasta sheets, cooked two minutes shy of directions
- 2 chicken breasts, cooked and chopped into 1/2 chunks
- 2 cups Smithfield Ham, cut into 1/2 inch cubes
- 2 cups Swiss cheese, cut into 1/2 inch cubes
- 2 cups mozzarella cheese, cut into 1/2 inch cubes
Instructions
- Pre-heat the oven to 375 degrees.
- In a large pot add the butter and garlic.
- When melted add in the flour and whisk.
- Slowly pour in the milk, add the salt and pepper and whisk until fully combined and thickened (5-7 minutes).
- Add in the cream cheese and whisk until fully combined.
- To make your lasagna add a scoop of the milk mixture to coat the bottom of your pan.
- Layer three sheets of pasta across the pan.
- Add a third of the chicken and ham.
- Cover with a quarter of each cheese.
- Add a third of the sauce.
- Repeat until you have three full layers.
- Cover with your remaining three sheets of pasta.
- Cover with your remaining cheese, wrap with foil and bake for 45 minutes.
- Remove foil and bake an additional fifteen minutes to brown.
- Let sit 15 minutes before serving.
