Effortless Ham Cheese Lasagna (Print Version)
Layered noodles, melted cheese, and ham covered in creamy Mornay sauce and baked until bubbling golden and so good.
# Ingredients:
→ Pasta & Ham
01 -
6 slices of pre-cooked ham
02 -
6 big sheets of fresh lasagna pasta
→ Mornay Sauce
03 -
3 pinches ground nutmeg
04 -
3 pinches ground black pepper
05 -
0.5 teaspoon fine salt
06 -
1 egg yolk
07 -
600 grams semi-skimmed milk
08 -
55 grams plain flour
09 -
50 grams unsalted butter
10 -
50 grams onion, peeled and quartered
→ Cheese
11 -
220 grams sliced raclette cheese or any similar melty cheese
12 -
140 grams grated Emmental cheese
# Instructions:
01 -
Set your oven to 200°C, then pop the dish in for about 20 minutes. Once the top's golden and looks bubbly, it's good to go.
02 -
Put down your last layer of lasagna sheets, cover with the rest of the Mornay sauce, and toss on the remaining 40 grams of grated Emmental cheese.
03 -
Go for a third layer now: more lasagna, most of what's left of the sauce, another 2 ham slices, finish off that raclette. Second layer first: pasta, a third of the leftover sauce, 2 ham slices, more raclette.
04 -
Start by laying down a sheet of pasta, fit it if you need. Spoon out one fourth of the sauce, add two ham slices, and a chunk of those raclette slices.
05 -
Butter up your big baking dish. Smear a bit of Mornay sauce on the base to keep things from getting stuck.
06 -
Drop 100 grams of that grated Emmental into your sauce. Let it cook another minute at 90°C, speed 4, till it's nicely melted in.
07 -
Toss in the butter, flour, milk, egg yolk, some salt, nutmeg, and pepper into your blender. Cook it for 8 minutes at 90°C, speed 4, until you get a thick, smooth mix.
08 -
Take your quartered, peeled onion and blitz it in a food processor for just 2 seconds on speed 5. Scrape any bits from the sides with a spatula to keep things even.
# Notes:
01 -
After baking, let it hang out a bit before cutting into it. It'll hold together way better.