Lasagna with Ham Cheese

This creamy lasagna with ham and cheese is my go-to when I want comfort food that tastes a little fancy but uses ingredients straight from the fridge and pantry. Layers of fresh pasta, smoky ham, and bubbling cheese come together under a rich Mornay sauce for a dish that never fails to make family or guests feel at home. With plenty of flexibility in the cheese and filling choices, this is a recipe to keep in your back pocket for busy days or special gatherings.

I first made this lasagna for a last-minute family dinner and everyone swore it tasted like something out of a Parisian bistro. Now I keep variations of it on rotation all year round for comfort and ease.

Ingredients

• Fresh lasagna sheets: provide a delicate texture and soak up all the flavors Try to find fresh if possible or cook dry pasta as instructed
• Ham slices: bring in a savory smoky layer Opt for the best quality ham you can find for full flavor
• Onion: adds mild sweetness and depth Choose firm heavy onions with no signs of sprouting
• Butter: forms the base of your creamy sauce Pick a high fat European style option for best taste
• Flour: thickens the sauce to that classic silky finish Measure carefully for lump free results
• Semi skimmed milk: creates a creamy but not too heavy sauce Substitute with whole milk for a richer effect
• Egg yolk: gives the sauce extra richness Use the freshest large eggs you can source
• Salt and pepper: balance and highlight all the flavors Use sea salt and grind fresh pepper for more aroma
• Nutmeg: offers gentle warmth with just a few pinches Always freshly grated if you can for most aroma
• Emmental cheese: melts beautifully with gentle nutty notes Buy a whole piece and grate yourself for perfect results
• Raclette or other melty cheeses like gouda comté or cheddar: each bring their own creamy stretch and flavor Experiment to find your favorite mix

Step-by-Step Instructions

Prepare the Onions:

Blend peeled and quartered onion in a blender for just a few seconds enough to finely chop Use a spatula to make sure all the pieces are scraped down from the sides so nothing goes to waste

Make the Sauce:

Add butter flour milk egg yolk salt pepper and nutmeg to the blender or a food processor Transfer to a saucepan and heat gently while stirring until the sauce thickens and bubbles This takes about eight minutes Keep the heat low to avoid lumps

Incorporate the Emmental:

Stir grated Emmental cheese into the hot sauce letting it melt for about one minute until everything turns glossy and smooth

Assemble the Lasagna:

Butter the bottom and sides of your baking or gratin dish well to keep the first layer from sticking Add a spoonful of cheese sauce to cover the base then place a layer of lasagna sheets adjusting to fit

Layer and Build:

Spread a quarter of the cheese sauce over the pasta Top with two slices of ham and a third of the raclette or your chosen cheese Repeat this layering method with pasta sauce ham and cheese so you have three stacks in total

Finish and Top:

Add a final layer of pasta and pour the remaining sauce evenly over it Sprinkle the last bit of Emmental on top for color and bubbling effect

Bake to Perfection:

Preheat your oven to two hundred degrees Celsius on fan setting Place the dish in the center and bake for about twenty minutes until the top is golden brown and the sauce is bubbling

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I always reach for raclette for that nostalgic oozy melt It reminds me of cozy winters in the Alps and always draws my family to the kitchen as soon as the lasagna starts to bubble and brown in the oven

Storage Tips

Let your lasagna cool before wrapping tightly and placing in the refrigerator where it will keep for up to three days. To serve again just reheat in the oven covered with foil until piping hot. For longer storage cut into portions wrap each well and freeze for up to two months for a nearly instant meal on busy nights.

Ingredient Substitutions

No ham on hand Try turkey or roasted chicken for a lighter touch. Any easy melting cheese can play a starring role here so toss in gouda cheddar or mozzarella as you have them. Spinach tucked between layers not only gives color but boosts the veggie count for picky eaters.

Serving Suggestions

Serve slices of this lasagna piping hot straight from the baking dish. A crisp green salad tossed with lemon or mustard dressing is my standard side but roasted carrots or green beans complement it just as well. For a little French flair pass a dish of Dijon mustard to add brightness to each bite.

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Cultural Context

Lasagna with ham and cheese pays tribute to French bistro classics like croque monsieur and bubbly cheese gratins. It is a casual but elegant way to showcase French cheeses and transform humble ingredients into something special for the whole family.

Recipe FAQs

→ Can I use different cheeses?

Yes, substitute raclette with gouda, reblochon, comté, beaufort, or cheddar to customize texture and flavor.

→ How can I prepare this dish ahead of time?

Assemble in the baking dish, cover, and refrigerate. Bake just before serving to enjoy full flavor and texture.

→ What’s the best way to get a golden crust?

Generously sprinkle Emmental cheese on top and bake at 200°C with fan until bubbling and golden brown.

→ Is gluten-free pasta a good substitute?

Yes, you can replace fresh lasagna sheets with gluten-free pasta sheets for a suitable alternative.

→ What side dishes complement this meal?

Crisp green salads or light steamed vegetables balance these rich, cheesy layers perfectly.

→ Can leftovers be reheated safely?

Store leftovers in the fridge and reheat in oven or microwave until heated throughout before serving.