Ham & Cheese Lasagna

Source: https://www.thekitchenismyplayground.com/2013/04/ham-cheese-lasagna.html

Prep time: 35 min
Cook time: 40 min
Total time: 75 min

Ingredients:
• 9 to 12 lasagna noodles
• 1/2 c. chopped onion
• 2 T. butter
• 3 T. all-purpose flour
• 2 c. milk
• 1 c. cottage cheese
• 2 c. shredded Monterey Jack cheese, divided
• 2 c. finely chopped fully cooked ham
• 1 (8 oz.) package fresh mushrooms {or substitute 8 oz. canned mushrooms}
• 1 T. dried parsley

Instructions: 

1. Cook lasagna noodles according to package directions; drain and set aside.
2. Melt butter in a medium saucepan over medium heat; add chopped onion and mushrooms (if using raw); cook until tender, about 4 to 5 minutes.
3. Blend in flour until onions are well coated. Add milk all at once; cook and stir over medium heat until thickened and just beginning to bubble, about 5 to 7 minutes.
4. Add cottage cheese and 1 cup of the shredded Monterey Jack cheese; stir until melted. Stir in the ham, mushrooms (if using canned), and parsley. Remove from heat.
5. In a 9x13" baking dish coated with non-stick cooking spray, arrange three lasagna noodles and top with 1/3 of the ham mixture. Repeat to create two more layers of noodles and sauce. Sprinkle the remaining cup of shredded Monterey Jack cheese on top.
6. Bake at 350 degrees for 40 minutes. Remove lasagna from the oven and let stand for 15 minutes before serving.

***I covered it with foil, even though it didn't say to, and the noodles came out a little tough. So try it without the foil next time!

Cozy Extra Veggie Vegetarian Lasagna Soup

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Servings: 6
Ingredients
2 tablespoon olive oil
1 cup diced onion
1 cup diced carrots 
1 cup diced zucchini 
3/4 teaspoon salt divided
2 tablespoons balsamic vinegar
2 cups pasta sauce
2 cups vegetable broth
3-4 cups loosely packed baby spinach roughly chopped
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces
1/3 cup grated parmesan cheese optional

Instructions
Heat olive oil in a large pot over medium-high heat. Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan and let the spinach wilt in the hot soup for a minute or two. Taste soup for seasoning and add more salt and pepper as needed.
Serve and enjoy!

Veggie-Loaded Lasagna Soup (vegetarian)

Source: https://thenaturalnurturer.com/veggie-loaded-lasagna-soup-vegetarian/#recipe

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes

Ingredients
2 tablespoon olive oil
1 cup diced onion (about 1/2 a large onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced zucchini (about 1 small zucchini) (I used bell peppers because I didn't have zucchini)
3/4 teaspoon salt, divided
2 tablespoons balsamic vinegar (I used apple cider vinegar with a bit of sugar)
2 cups pasta sauce
2 cups vegetable broth (I used chicken broth; 2 cups made for a very thick soup; you could easily double it)
3-4 cups loosely packed baby spinach roughly chopped 
6 ounces lasagna noodles (6-8 sheets), broken into about 2-inch pieces (I used oven-ready)
1/3 cup grated parmesan cheese optional
shredded mozzarella cheese and/or ricotta cheese, for serving optional
fresh basil, chopped for garnish, optional

Instructions
Heat olive oil in a large pot over medium-high heat. 

Add onion and carrot and cook for 2-3 minutes.
Add zucchini and cook until it begins to soften, about 2 more minutes. 

Stir in ½ teaspoon of salt.
Add balsamic vinegar and scrape up any browned bits stuck to the bottom of the pot. 

Stir in marinara and broth and bring soup to a simmer.
Once simmering, add broken lasagna noodles to the pot and cook until noodles are tender, about 10 to 12 minutes or according to the cooking time on the box of your lasagna noodles.
After the soup is done cooking, stir in the last 1/4 teaspoon of salt, spinach and grated parmesan (if using) and let the spinach wilt in the hot soup for a minute or two. 

Taste soup for seasoning and add more salt and pepper as needed.
Ladle soup into bowls and sprinkle with a little shredded mozzarella and/or top with a dollop of ricotta cheese, if desired. Sprinkle with fresh basil and enjoy.