Recipe courtesy of Dianne Waybright

Ham and Potato Lasagna

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2 C. chicken broth

1 med. onion, minced

2 C. low fat milk

1/2 tsp. black pepper

2 heads fennel (about 4" wide)

2 lb. Russet potatoes

2 T. Parmesan cheese, shredded

1/4 C. cornstarch

1 tsp. olive oil

1/2 tsp. ground nutmeg

1/2 C. Fontina cheese

2 10-ounce packages frozen chopped spinach, thawed and drained

1/2 lb. thin sliced cooked ham

1/2 tsp. salt


  1. In a small bowl, combine chicken broth and cornstarch, mix until smooth and set aside. 
  2. In a 2-quart saucepan over high heat, saute onion in oil until limp. Add chicken broth mixture, milk, nutmeg and pepper; bring to a boil. Remove from heat, add Fontina cheese and stir until melted. 
  3. Squeeze liquid out of spinach. Rinse fennel and chop feathery green leaves, reserving 1/2 cup. Trim and discard remaining stalks, root ends, bruised areas and coarse fibers from fennel heads; cut heads crosswise into 1/8" slices. Scrub and peel potatoes; cut lengthwise into 1/8" slices. 
  4. Lightly oil a shallow 3-quart casserole dish. Layer 1/3 of the potatoes, overlapping slightly, on the bottom. Cover potatoes with 1/2 of the fennel, 1/2 of the ham and 1/2 of the spinach. Spoon 1/3 of the Fontina sauce over the spinach. Repeat layers. Spoon 1/3 of sauce on top of spinach and top with remaining 1/3 of potatoes. Spoon remaining 1/3 of sauce over top. Bake, covered, at 375 for 30 mins. 
  5. Uncover and continue baking until top is richly browned and potatoes are tender when pierced, about 1 hour. Sprinkle with Parmesan cheese, chopped fennel leaves and bake 5 mins. longer. Let stand 10 mins. before cutting. Serves 4-6.
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