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plate holding lasagna noodles with white sauce and ham and a bread crumb coating with a fork next to it.
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Skillet Ham and Swiss Lasagna

This skillet ham and swiss lasagna has diced ham and broken lasagna noodles coated in a swiss cheese sauce. An easy one-pan meal.
Course Main Dish
Cuisine American
Keyword ham and swiss, ham lasagna, skillet lasagna
Prep Time 5 minutes
Cook Time 20 minutes
Servings 4 servings

Equipment

  • large skillet

Ingredients

  • 1 cup cooked ham diced
  • 1 small white onion diced
  • 2 tablespoon butter halved
  • 2 cups chicken broth
  • 6 ounces lasagna noodles broken
  • 1 tablespoon cornstarch
  • 1 cup heavy cream
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded swiss cheese
  • 1/2 cup shredded parmesan
  • 1/2 cup breadcrumbs

Instructions

  • Sautee the diced ham and onions in butter for 6-8 minutes.
    1 cup cooked ham, 1 small white onion, 2 tablespoon butter
  • Add the chicken broth and broken noodles to the pan. Cook for 12-14 minutes until the noodles are cooked and the stock is mostly evaporated.
    2 cups chicken broth, 6 ounces lasagna noodles
  • Stir the cornstarch into the heavy cream in a bowl or measuring cup. Pour into the skillet. Add the Dijon, garlic powder, and black pepper. Let thicken for about 2-4 minutes.
    1 tablespoon cornstarch, 1 cup heavy cream, 1 tablespoon dijon mustard, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper
  • Sprinkle the swiss cheese into the pan, then stir everything together. Let the cheese melt and the sauce thicken further. Turn off the heat.
    1 cup shredded swiss cheese
  • In a bowl, melt the butter then mix it with the breadcrumbs and parmesan cheese. Sprinkle over the top of the pasta.
    2 tablespoon butter, 1/2 cup shredded parmesan, 1/2 cup breadcrumbs
  • Serve immediately. Enjoy!

Video

Visit YouTube for a video of how to make this Skillet Ham and Swiss Lasagna

Notes

Tips for making this recipe:

  • Use the largest skillet you have available for this dish so there is enough room to cook the noodles evenly, otherwise, they will clump together.
  • To store: add to a covered container and refrigerate. Eat within 3 days. Reheat in the microwave for 2 minutes or on the stovetop add 1/4 cup milk to thin out the sauce as it cooks.