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Recently I was in the mood for lasagna but hadn’t defrosted any ground beef. Not wanting to give up the idea of warm, cheesy noodles, I decided to see what I could come up with using stuff from the fridge. The result was Valmg’s Cold Cut Lasagna. We enjoyed it a lot. I’ll be making it again, and also concocting other lasagna dishes. Here’s how you make Valmg’s Cold Cut Lasagna.
- 9x pieces no-bake lasagna noodles
- 1/2 pound sliced chicken parm deli meat (Dietz & Watson makes this, if you have regular sliced chicken that’ll work too)
- 1/2 pound sliced deli ham
- 8 oz shredded cheddar (more is ok too if you like things really cheesy)
- 16 oz ricotta cheese
- 1x 26 oz jar red sauce
Preheat the oven to 375.
Lightly spray the lasagna pan with no-stick spray.
Put down a layer of red sauce in the bottom of the pan.,
Create your bottom layer, using three of the lasagna noodles.
Place your chicken slices on top of the noodles, about a third of the chicken on top of each noodle.
Place the shredded cheese on top of the sliced chicken.
Place the sliced ham on top of the shredded cheese, about a third of the ham on top of each noodle again.
Using another three lasagna noodles, create another layer.
Place a thin layer of red sauce on top of the noodles, followed by the ricotta cheese.
Using the last three lasagna noodles, create the top layer.
Pour the remainder of the red sauce on top of the noodles.
Cover the pan with aluminum foil.
Bake for about 45 minutes.
Remove the foil and bake for another 10 minutes.
Let sit for about 5 minutes and serve.
Sorry, I couldn’t get a better picture of the sliced dish.
Have you ever made lasagna with something other then traditional ingredients? What did you use?