Recipe for Anita's Ham and Artichoke Lasagna

Anita's Ham and Artichoke Lasagna

1 cup shredded carrots
8 ounces sliced mushrooms
5 green onion(s), chopped
2 tablespoons olive oil
1/4 cup dry sherry
1/2 cup heavy whipping cream
2 lbs. Farmland® Boneless Hickory Smoked Ham (any variety), cut into 1-inch cubes
2 (14-oz.) cans quartered artichoke hearts, drained
1 (24-oz.) carton small curd cottage cheese
2 egg(s), beaten
1/2 cup (2 oz.) fresh grated Parmesan cheese
1 teaspoon dry basil
8 ounces lasagna noodles, cooked according to package directions
3 cups (12 oz.) shredded mozzarella cheese

Heat oven to 350°F. Heat oil in large skillet over medium-high heat; saute carrots, mushrooms and onions until tender. Stir in sherry; cook 2 minutes. Stir in cream; cook 2 minutes. Remove from heat; stir in ham cubes and artichokes.
In medium bowl, combine cottage cheese, eggs, Parmesan cheese and basil; mix well.
Arrange one layer of noodles across bottom of greased 13x9x2-inch baking dish. Spread one-third ham mixture and one-third cottage cheese mixture on top of noodles. Sprinkle with 1 cup mozzarella. Repeat layers twice, ending with mozzarella.
Cover with foil and bake at 350° for 45 minutes; uncover and bake an additional 15 minutes. Let stand 15 minutes before serving.

Serves 8 to 10

Ready In 1 hour 15 minutes