Lasagna with Ham and Cheese

This French ham and cheese lasagna features creamy Mornay sauce and multiple cheese varieties. Perfect for entertaining and can be made ahead of time! This lasagna happened when my in-laws called to say they were stopping by for dinner in two hours, and I panicked because I had nothing planned. I rummaged through the fridge and found some leftover ham, good cheese, and fresh pasta sheets I'd bought but never used. What started as a desperate attempt to throw something together turned into this incredibly rich and satisfying dish that had everyone asking for the recipe. The creamy sauce with just a hint of nutmeg makes it taste like something from a French bistro, while the layers of ham and melted cheese create this perfect comfort food experience.

My brother-in-law, who's pretty picky about food, ate two huge servings and kept saying it reminded him of something he'd had at a restaurant in Paris. My sister laughed because she knows he's never been to Paris, but it does have that sophisticated flavor that makes you feel like you're eating somewhere expensive.

Ingredients

• Fresh lasagna sheets: These cook so much faster than the dried kind and have better texture
• Deli ham: I get thick slices cut fresh because they hold up better and taste way better than prepackaged
• Good butter and flour: For making the sauce base that holds everything together
• Whole milk: Creates that rich, creamy texture that makes this special
• Real cheese: Emmental and raclette if you can find them, but good Swiss and any melting cheese work fine

Step-by-Step Instructions

Making the Sauce:

Chop up your onion really fine - I just throw it in the food processor for a few seconds. Melt the butter in a saucepan over medium heat, then add the chopped onion and cook until it's soft and translucent. Whisk in the flour and cook for about a minute, then slowly add the milk while whisking constantly so you don't get lumps. Keep stirring until it thickens up like a nice cream sauce.

Adding the Good Stuff:

Once your sauce is thick and smooth, stir in the egg yolk, salt, pepper, and just a tiny bit of nutmeg - seriously, just a pinch because it's strong. Then add most of your grated cheese and stir until it's all melted in. Taste it and adjust the seasoning because this sauce is what makes the whole dish special.

Building the Layers:

Butter your baking dish really well and spread a thin layer of sauce on the bottom. Lay down your first layer of pasta sheets, then spread about a quarter of the sauce, add a couple slices of ham, and sprinkle some of your melting cheese. Keep doing this until you've got three layers total, then top with the last pasta sheets and remaining sauce.

Final Assembly:

Sprinkle the rest of your grated cheese on top - this is what's going to get all golden and bubbly. Make sure every bit of pasta on top is covered with sauce or it'll get hard and chewy. Heat your oven to 400 degrees while you're building everything.

Baking Time:

Pop it in the oven for about 20 minutes until the top is golden brown and you can see it bubbling around the edges. Don't overbake it or the sauce will separate and get weird. Let it sit for about 5 minutes before cutting so the layers don't slide around.

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Things to Remember

That nutmeg really matters - It's what makes this taste French and sophisticated instead of just regular Don't rush the sauce - Take time to cook out the flour taste and get it properly thick Cover all the pasta - Any exposed bits will get tough and ruin the texture

What to Serve With It

This is pretty rich, so I always make a simple salad with vinaigrette to cut through all that cheese and cream. Some crusty bread is great for sopping up extra sauce, and a glass of wine makes it feel like a proper dinner party even if it's just family. The flavors are sophisticated enough that you don't need much else.

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Switch It Up

You can use different cheeses depending on what you find - Gruyère is amazing if you can get it. Adding some sautéed mushrooms between layers makes it even richer. I've tried it with turkey instead of ham when that's what I had, and it was good but not quite as flavorful. Fresh herbs like thyme in the sauce are really nice if you have them.

Keeping It Fresh

This actually gets better overnight after all the flavors settle together. It keeps in the fridge for several days and reheats perfectly in the oven. You can even assemble the whole thing ahead of time and just bake it when you're ready, which makes it perfect for entertaining.

Kitchen Tips

Room temperature ingredients mix better - Cold milk can make the sauce lumpy and weird Taste your sauce - Every cheese is different, so adjust the seasoning to what tastes good to you Watch the oven - It's done when it's golden and bubbling, not when the timer goes off This ham and cheese lasagna has saved me so many times when I needed something that looked impressive but didn't want to spend hours cooking. It uses ingredients that aren't scary or expensive, but the combination creates something that tastes way more complex than it actually is. Every time I make it, I'm amazed at how something so straightforward can taste so sophisticated and satisfying.

Frequently Asked Questions

→ Can I use different types of cheese? Absolutely! The recipe suggests gouda, reblochon, comté, beaufort, emmental, or cheddar as alternatives to raclette. Choose cheeses that melt well and complement each other. → Can I make this ahead of time? Yes! This dish can be assembled completely, covered, and refrigerated for up to 24 hours before baking. It's perfect for entertaining since you can prep in advance. → What if I don't have a blender for the sauce? You can make the Mornay sauce in a saucepan. Sauté the finely diced onion in butter, add flour to make a roux, then gradually whisk in milk until smooth and thickened. → Can I freeze this lasagna? Yes, you can freeze it either before or after baking. If freezing before baking, thaw overnight and bake as directed. If freezing after baking, reheat gently in the oven. → What can I serve with this lasagna? A simple green salad with vinaigrette pairs beautifully with this rich lasagna. You could also serve steamed vegetables or crusty French bread.

Recipe Questions

→ Can I use different types of cheese?

Yes! Use any good melting cheese like gouda, reblochon, comté, or cheddar. Mix and match for depth of flavor.

→ Can I make this ahead of time?

Definitely. Assemble it fully, then refrigerate for up to 24 hours. Just bake when you're ready to serve.

→ Do I need a blender for the sauce?

No. Finely chop the onion and whisk the sauce on the stovetop. It comes together easily by hand.

→ Is it freezer-friendly?

Yes. Freeze before or after baking. Thaw overnight in the fridge and reheat in the oven for best texture.

→ What sides go well with it?

Pair it with a simple vinaigrette salad, steamed vegetables, or crusty French bread to balance the richness.