Effortless Ham Cheese Lasagna

There’s just something about a cozy pan of cheesy, creamy, layered lasagna with ham that’s pure happiness. Ordinary groceries cozy up into an oven-baked classic that always disappears fast in my kitchen.

This was our go-to for lazy Sundays growing up. Once that cheese started bubbling, everyone dropped what they were doing and came running.

Irresistible Ingredients

• Raclette cheese: Smooth, gooey, and rich. Gouda, cheddar, comté, or even reblochon also work well—just pile it on for an oozy top.
• Emmental cheese: Melts super evenly and adds a slightly nutty flavor. For extra taste, grate it yourself right before using.
• Ground nutmeg: Lends gentle spice. Freshly grating from a whole nutmeg gives better flavor every time.
• Salt and pepper: Brings everything together. Adjust to taste before you put it in the oven.
• Egg yolk: Makes the sauce silky and shiny. Use the freshest egg you can get.
• Semi skimmed milk: Keeps the sauce light and creamy. Whole milk gives an extra-rich version, too.
• Flour: Makes the sauce thick and smooth. Sift it first for fewer lumps.
• Butter: Adds deep flavor and the base for the roux. Go for unsalted so you’re in charge of the saltiness.
• Onion: The slow-sweet base of your sauce. Yellow or white onions keep it sweet and mild.
• Ham: Packs savory flavor. Try deli-sliced or leftover holiday ham—it’s great either way.
• Fresh lasagna sheets: They hold everything together and soak up all the sauce. Pick fresh if you can; otherwise, cook dry ones ahead.

Simple Steps

Bake to Perfection:

Put the assembled lasagna into a hot oven set at 200°C. Wait until the top turns golden and bubbly—the lovely aromas will fill your kitchen. The corners should be just crisp and the cheese melted everywhere.

Final Layer and Top:

Top the last pasta layer with whatever Mornay sauce you have left. Shower with the reserved Emmental so it bakes up with that signature cheesy crust.

Build the Middle Layers:

Keep layering: pasta, more sauce, then ham, followed by raclette. Repeat until all your ham and cheese is gone. That’s what makes this dish super creamy.

First Layer:

Add your first lasagna sheets so they cover the sauce. Spread a quarter or so of the Mornay, then line with ham slices and a handful of raclette. That way every serve is cheesy.

Prepare the Baking Dish:

Coat your gratin dish generously with butter, then drape with a little sauce so nothing will stick. An even base makes for better slicing later.

Add Cheese to the Sauce:

Drop in almost all your grated Emmental, letting it melt right into the hot sauce. Give it a few stirs so everything blends and tastes rich.

Make the Mornay Sauce:

Into your blender, throw butter, flour, milk, egg yolk, plus seasonings and nutmeg. Blend it up and slowly cook at 90°C until the texture is lusciously thick and silky.

Blend the Onion:

Chop a peeled, quartered onion in your blender. Give it a few short bursts, scrape down the sides, and keep going till chopped up evenly for a smooth base.

Pin it

Nothing gets the whole table smiling like a stretchy bite of raclette. Watching it pull is my family’s favorite part. My daughter loves to be the cheese-sprinkling helper (and her fingers are always dangerously close to licking clean).

Keeping It Fresh

Pack leftovers up tight in a lidded container—they last three days in the fridge. Warm gently in the oven under foil, or microwave a square with a splash of milk if it’s looking dry.

Switching It Up

Try comté or cheddar if you can’t find raclette; any melty blend will still work. Smoked turkey gives a lighter taste instead of ham. Going with dried pasta? Just boil to al dente first before using.

Tasty Pairings

This dish is awesome next to a crisp salad with bright lemony dressing. Add some garlic bread if you want something hearty. Pop open sparkling lemonade or a cool glass of dry white wine on special nights—kids are happy with some sweet roasted cherry tomatoes, too.

A Peek Into Tradition

Lots of countries across Europe have versions of this dish. This one with ham and cheese pulls in French and Swiss touches, especially their love for rich, bubbly gratins. It turns fridge basics into a winter comfort meal, perfect for sharing with the ones you love.

Pin it

Whenever I crave some home-cooked comfort or need to wow friends with almost zero fuss, this is what I make. It smells delicious as it bakes and always feels extra special. One mouthful—it’s all creamy, melty, and hits the spot every time.

Frequently Asked Questions

→ Can I substitute other cheeses for raclette?

Totally! Try gouda, beaufort, cheddar, comté, reblochon, or emmental to mix up the flavor.

→ Should I use fresh or dried lasagna sheets?

Fresh ones come out super tender. If all you have are dried, just cook them first till soft.

→ What is Mornay sauce and how is it made?

Mornay is béchamel but with cheese mixed in. This one uses butter, flour, milk, egg yolk and melty Emmental.

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

Keep things saucy, cover the dish with foil at the start, then take it off near the end for a crispy top.

→ Can this be prepared ahead of time?

Go for it! You can put it all together ahead, chill in the fridge, and bake whenever you're ready.