This ultra-creamy lasagna starts with hard-boiled eggs, cooked ham, and frozen asparagus, blended with wonderfully gooey Havarti cheese.
Havarti is pale, semisoft Danish cheese riddled with small irregular holes. Its mildly tangy flavor makes sliced Havarti very popular in American sandwiches. Havarti also melts nicely in casseroles.
This lasagna is prepared with uncooked noodles, which bake to a slightly chewy texture. For softer texture, omit the water from the recipe and assemble the lasagna with cooked noodles.
Perfect for a cool-weather brunch, this rich lasagna needs nothing more than croissants and fresh orange wedges.
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