Ingredients
4
eggs
1
(16-oz.) jar Alfredo pasta sauce
1
(14 to 16-oz.) pkg. frozen asparagus cuts (3 cups)
1/2
cup drained sliced roasted red bell peppers (from a jar)
1/2
cup water
9
uncooked lasagna noodles
2
cups diced cooked ham
12
oz. (3 cups) shredded Havarti cheese
1/2
cup Progresso™ Parmesan Bread Crumbs
2
tablespoons butter, melted
Preparation
Place eggs in single layer in small saucepan. Add enough water to cover eggs by 1 inch. Bring to a boil. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes.
Meanwhile, spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. In large bowl, combine Alfredo pasta sauce, asparagus, roasted peppers and water; mix well.
Drain eggs. Peel; coarsely chop eggs. Arrange 3 uncooked noodles in bottom of sprayed baking dish. Top with 2/3 cup of the ham, 1/3 of the eggs and 1 cup cheese. Spread with 1 1/2 cups Alfredo sauce mixture. Repeat layers 2 more times ending with sauce. (Be sure top noodles are covered with sauce.) Cover; refrigerate at least 8 hours or overnight.
Heat oven to 350°F. Bake covered for 30 minutes.
In small bowl, mix bread crumbs and butter. Uncover baking dish; sprinkle crumb mixture evenly over top of lasagna. Bake uncovered an additional 30 minutes or until thoroughly heated and topping is golden brown. Let stand 10 minutes before serving.
