Lasagna with Ham and Cheese

Lasagna with ham and cheese is my answer to cozy cravings and chilly nights. French in spirit yet universal in comfort, this dish combines silky layers of pasta, ham, raclette, Emmental, and a homemade Mornay sauce rich enough to make any dinner feel special yet approachable. Whether you are feeding a crowd or just want a satisfying meal with friends, this recipe is pure comfort layered up.

I first made this after a ski trip in the Alps craving a creamy, melty bake and it quickly became my go-to for evenings when I am missing France or celebrating with my kids.

Ingredients

• Fresh lasagna sheets: contribute a tender bite and hold everything together Choose wide sheets if possible for easier layering
• Sliced ham: makes each bite savory and slightly smoky Use a deli ham with a little marbling for the most flavor
• Onion: brightens the Mornay sauce and rounds out the richness Yellow onions with tight skin and no green shoots are best
• Butter: gives the sauce its velvety texture European-style butter has extra richness
• Flour: thickens the sauce Avoid self-rising flour and use all-purpose for best results
• Semi-skimmed milk: creates a lighter sauce without sacrificing creaminess Choose milk with at least 2 percent fat for texture
• Egg yolk: adds silkiness to the sauce and helps it set Fresh eggs with deep yellow yolks give great color
• Salt: wakes up all the flavors and keeps the cheese from overpowering things Use a fine sea salt for best dispersion
• Pepper: brings a subtle warmth Freshly ground is ideal for the fullest flavor
• Ground nutmeg: is the secret to a classic Mornay sauce Choose whole nutmeg and grate just before use for a burst of aroma
• Grated Emmental cheese: melts perfectly and gives nutty depth Choose a block and grate yourself for the best melt
• Sliced raclette cheese: adds a gooey creamy component Try to find a Swiss or French raclette from the cheese counter
• You can substitute with other flavorful melting cheeses: gouda reblochon comté beaufort or cheddar choose what you love

Step-by-Step Instructions

Blend the Onion:

Put the peeled and quartered onion in your blender and pulse just briefly You want a rough mince not a watery paste Every little bit of fresh onion means deeper flavor in the sauce

Cook the Mornay Base:

Add the butter flour milk egg yolk salt pepper and nutmeg to the blender Pour this into a saucepan and heat gently stirring often with a spatula Let it slowly thicken for about eight minutes Strive for a luscious but pourable texture that can nestle between the pasta This step is where your sauce develops its smooth body do not rush

Melt in the Cheese:

When the sauce is thick and glossy toss in most of the grated Emmental cheese Save a bit for the topping The cheese will melt right in giving a glossy creaminess Keep stirring so nothing sticks and let it cook another minute for everything to blend

Layer the Lasagna:

Butter your baking dish and spread a little Mornay sauce over the bottom Layer with fresh lasagna sheets trimming to fit if needed Spoon a quarter of the creamy sauce across then tuck in two slices of ham and scatter over a third of the raclette cheese Repeat these layers twice more building depth and savor for every bite

Finish and Bake:

End with a final layer of pasta blanketed by the last of the sauce Sprinkle the reserved Emmental cheese over top Heat your oven to 200 C for a true bubbling golden cap Bake for twenty minutes until the top is molten and golden brown It should smell toasty and irresistible

Pin it

One reason I adore this recipe is the raclette cheese The way it melts into rivers between layers takes me straight back to family gatherings where everyone dove in the moment the lasagna hit the table My children now ask for the crispy edges which barely make it from oven to plate

Storage Tips

Let the lasagna rest until fully cooled Then cover tightly with foil or airtight lid and refrigerate up to three days For longer keeping slice into portions and freeze in individual containers To reheat bake covered with foil until heated through then uncover to regain that irresistible golden crust

Ingredient Substitutions

Choose any ham you love from smoky Black Forest to delicate Parisian or even cooked turkey for a twist If you do not have raclette a mix of gruyère and cheddar works beautifully Lactose-free milk and mature hard cheeses can easily stand in for dietary needs If you are out of Emmental try Swiss or even mozzarella for extra stretch

Serving Suggestions

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This lasagna shines with a peppery arugula salad bright vinaigrette or some green beans in butter For a French supper vibe pour a crisp white wine or sparkling cider Serve right from the baking dish for a homey table centerpiece

A French Classic Reimagined

Classic French lasagna trades tomato sauce for velvety béchamel enhanced with cheese the Mornay sauce Its origins connect to Alpine après-ski dishes thick with melting cheeses and efficient for feeding groups This version honors tradition yet happily adapts for weeknight cooks wanting a bit of café romance at home

Frequently Asked Questions

→ Can I use different cheeses instead of raclette?

Yes, you can substitute gouda, reblochon, comté, beaufort, emmental, or cheddar for raclette to suit your taste.

→ How do I keep the lasagna from drying out?

Ensure each pasta layer is well covered with Mornay sauce. Cover while baking if you prefer a softer top layer.

→ How far in advance can I prepare it?

You can assemble the dish one day ahead and bake or reheat it just before serving for convenience.

→ What is the purpose of Mornay sauce?

Mornay sauce adds a creamy, rich texture that binds the ham and cheese layers, creating a smooth filling.

→ Are there gluten-free options for this dish?

Use gluten-free lasagna sheets and flour to make the Mornay sauce if a gluten-free meal is needed.