Lasagna with Ham and Cheese

Nothing beats the wholesome comfort of creamy homemade lasagna layered with tender ham and melting cheese. This recipe transforms simple ingredients into a golden baked dish that always gets a request for seconds in my house.

I grew up eating this on cozy Sunday afternoons the bubbling cheese always brought everyone to the table in minutes

Ingredients

• Fresh lasagna sheets: Pasta gives structure and soaks up all the delicious sauce Choose fresh sheets for the best texture or use dry and boil until flexible
• Ham: Brings savory depth Use thinly sliced high quality ham from your deli counter or leftover baked ham
• Onion: Adds sweet aromatic base to the sauce Stick to yellow or white onion for smooth flavor
• Butter: Richness that is essential for the roux Choose unsalted for better control over flavor
• Flour: Thickens the sauce Use all purpose and sift for a lump free result
• Semi skimmed milk: Keeps the Mornay sauce creamy without feeling heavy Whole milk works as a substitute for extra richness
• Egg yolk: Gives a velvet gloss to the sauce Use the freshest egg you have
• Salt and pepper: Brings all the flavors together Taste before baking to adjust
• Ground nutmeg: Adds subtle warmth Buy whole nutmeg and grate it fresh for the best aroma
• Emmental cheese: Melts beautifully and gives a gentle nutty note Always grate yourself for fresher flavor and better melt
• Raclette cheese: Melty creamy and robust Swap for gouda reblochon comté beaufort or cheddar for unique twists Use generously for that perfect gooey topping

Step-by-Step Instructions

Blend the Onion:

Peel and quarter an onion then place into your blender Pulse quickly just enough to chop roughly then scrape down to gather all pieces for an even base

Make the Mornay Sauce:

Add butter flour milk egg yolk salt pepper and nutmeg to the blender Process together and cook gently at precisely 90 degrees until the mixture thickens creamy and smooth This step develops the rich sauce that forms the soul of the lasagna

Add Cheese to the Sauce:

Measure out grated Emmental cheese and add most of it directly into the bubbling sauce Cook to melt thoroughly so your sauce becomes extra luscious and full of flavor

Prepare the Baking Dish:

Butter the bottom of your chosen gratin dish generously Spoon a bit of Mornay sauce over the bottom so nothing sticks Keep it even for best results

First Layer:

Lay lasagna sheets over the sauce so they fit snug Spread a generous quarter of the Mornay sauce followed by ham slices and a portion of raclette cheese Make sure every bite will have that delightful gooey cheese

Build the Middle Layers:

Add another layer of pasta more sauce another layer of ham and raclette cheese Continue layering to use up all ham and raclette Each layer adds flavor and creaminess

Final Layer and Top:

Finish with your last sheets of pasta and pour over remaining Mornay sauce Sprinkle top with the rest of the Emmental cheese This layer gives a glorious brown bubbling crust

Bake to Perfection:

Pop the dish into a preheated oven at two hundred degrees Bake until the top is golden and sauce bubbles Celebrate when your kitchen smells like pure comfort Every corner should be gently crisp with molten cheese

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We all love the cheese pull from raclette The way it stretches from pan to plate never fails to make my family smile My daughter insists on helping sprinkle the cheese on top just so she can lick the last bits from her fingers

Storage Tips

Store leftovers in an airtight container in the refrigerator They keep well up to three days Reheat in a low oven covered to keep moisture or pop a piece in the microwave Add a spoonful of milk if it looks dry

Ingredient Substitutions

You can swap raclette for comté or even regular cheddar Cheese blends work just as well Use smoked turkey instead of ham for a subtle twist If using dried pasta cook until al dente first

Serving Suggestions

Serve with a crisp green salad dressed in lemon vinaigrette for refreshing contrast Garlic bread adds a hearty touch Pair with a cold sparkling lemonade or a dry white wine for special occasions Kids also love it with roasted cherry tomatoes

Cultural Note

Lasagna exists in countless forms throughout Europe This ham and cheese version takes cues from French gratins and the Swiss penchant for molten raclette It is a celebration of Alpine comfort where simple dairy and pantry food become festive winter feasts

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This is the recipe I return to when I crave nostalgia or wish to impress guests without any fancy ingredients These simple steps reward you with a bubbling aromatic dish that feels both homey and festive Each bite is creamy melting and utterly satisfying

Frequently Asked Questions

→ Can I substitute other cheeses for raclette?

Yes, gouda, reblochon, comté, beaufort, emmental, or cheddar work well and offer unique flavor twists.

→ Should I use fresh or dried lasagna sheets?

Fresh lasagna sheets are ideal for a tender, delicate texture, but quality dried sheets can be used if pre-cooked.

→ What is Mornay sauce and how is it made?

Mornay is a creamy béchamel enriched with cheese. In this dish, it's made with butter, flour, milk, egg yolk, and Emmental.

→ How do I prevent the lasagna from drying out in the oven?

Ensure generous layering of sauce, cover with foil for the first half of baking, then uncover to brown the top.

→ Can this be prepared ahead of time?

Yes, assemble ahead and refrigerate. Bake just before serving for optimal texture and flavor.