Effortless Ham Cheese Lasagna (Print version)
Creamy ham and cheese lasagna layered with pasta, Mornay sauce, raclette, and Emmental for a cozy family dinner.
# Ingredients:
For the Mornay sauce
01 -
4 tablespoons (55 g) unsalted butter, plus more for the dish
02 -
1/2 small yellow onion, finely minced
03 -
1/3 cup (40 g) all-purpose flour
04 -
2 1/2 cups (600 ml) milk, warmed
05 -
1 large egg yolk
06 -
1/4 teaspoon fine salt, plus more to taste
07 -
1/4 teaspoon black pepper
08 -
1/8 teaspoon ground nutmeg
09 -
1 cup (100 g) grated Emmental cheese, plus 1/3 cup (40 g) for topping
For the layers
10 -
6 large fresh lasagna sheets, about 9 oz (250 g)
11 -
8 oz (225 g) thinly sliced cooked ham
12 -
8 oz (220 g) sliced raclette cheese, Gouda, or fontina
# Instructions:
01 -
Preheat the oven to 400°F (200°C). Butter an 8x10-inch or similar 2-quart baking dish.
02 -
Melt the butter in a saucepan over medium heat. Add the onion and cook for 3-4 minutes until soft but not browned.
03 -
Stir in the flour and cook for 1 minute. Slowly whisk in the warm milk and cook for 4-6 minutes, whisking often, until the sauce coats the back of a spoon.
04 -
Remove the pan from the heat. Whisk in the egg yolk, salt, pepper, nutmeg, and 1 cup grated Emmental until smooth. Taste and adjust seasoning.
05 -
Spread a thin layer of sauce in the dish. Add pasta sheets, more sauce, ham, and raclette. Repeat the layers, ending with pasta and the remaining sauce.
06 -
Sprinkle the remaining Emmental over the top. Bake for 20-25 minutes, until the center is bubbling and the top is golden in spots.
07 -
Let the lasagna rest for 10 minutes before slicing. Serve warm while the cheese is still creamy.
# Good to know:
01 -
Fresh lasagna sheets make this fastest. If using dry noodles, boil until flexible before layering.
02 -
Let the lasagna rest before cutting so the creamy layers settle.
03 -
Nutrition is an estimate per serving.