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This cheesy ham lasagna is my go to for the ultimate comfort food meal. It transforms simple ingredients like ham and cheese into a rich, decadent dish that feels both special and incredibly easy to make. It’s the perfect recipe for a cozy family dinner or to have on hand for a busy week.
I first whipped this up using leftover holiday ham, and it was such an instant hit that it's now a requested regular in our dinner rotation. The creamy, cheesy layers are just irresistible.
Ingredients
- Large lasagna sheets: use fresh if you can find them for a tender bite, but no boil dry sheets work perfectly too
- Sliced ham: smoked ham adds a wonderful depth, but regular deli ham is just as delicious
- One medium onion: this is the foundation of your sauce's flavor, so choose a firm, fresh one
- Fifty grams butter: unsalted is best so you can control the salt level in the sauce
- Fifty grams flour: all purpose flour is what you need to create the perfect thickener for your sauce
- Seven hundred fifty milliliters semi skimmed milk: whole milk will make it even richer, but semi skimmed strikes a perfect balance
- One egg yolk: this is my secret for an extra velvety and rich Mornay sauce
- Salt and pepper to taste: always season as you go for the best flavor
- A pinch of ground nutmeg: it might seem odd, but it elevates the cheesy sauce beautifully
- One hundred fifty grams grated Emmental cheese: this brings a lovely nutty flavor and helps create a golden brown top
- Two hundred grams sliced Raclette cheese: its incredible melting quality is unmatched, but a good Gouda or sharp Cheddar are great substitutes
Step-by-Step Instructions
- Get Ready to Cook:
- First, preheat your oven to 200 degrees Celsius or 400 degrees Fahrenheit, making sure the fan is on for even cooking. Lightly butter your baking dish to prevent the lasagna from sticking and to add a little extra flavor to the bottom layer.
- Create the Creamy Mornay Sauce:
- In a saucepan, melt your butter over a medium heat until it’s foamy. Add the flour all at once and stir constantly with a whisk for about one to two minutes. This little step cooks out the raw flour taste and creates what’s called a roux. Now, start adding the milk a little at a time, whisking vigorously after each addition to ensure you get a completely smooth, lump free sauce. Once all the milk is incorporated, add the finely chopped onion, egg yolk, salt, pepper, and that little pinch of nutmeg. Keep stirring continuously for about eight minutes. You’ll feel the sauce thicken nicely. Remove it from the heat and stir in 100 grams of the grated Emmental until it's completely melted and the sauce is glossy.
- Assemble the Layers:
- Time for the fun part. Spread a thin layer of your Mornay sauce across the bottom of your prepared baking dish. This prevents the first layer of pasta from drying out. Arrange a single layer of lasagna sheets on top of the sauce, trimming them with kitchen scissors if needed to get a perfect fit. Spread about a quarter of the remaining sauce over the pasta, then arrange two slices of ham and a third of your Raclecheese slices on top.
- Build and Bake:
- Repeat the layering process two more times pasta, sauce, ham, and Raclette cheese. For the grand finale, top with a final layer of pasta sheets, the rest of your creamy Mornay sauce, the last of the ham, and the remaining Raclette. Sprinkle the last 50 grams of Emmental cheese evenly over the very top. Bake in your hot oven for 20 minutes, or until the top is beautifully golden brown and the sauce is bubbling up the sides.
My favorite part of this whole dish is the Mornay sauce. That small pinch of nutmeg completely changes the game, adding a warmth and complexity that makes people ask, "What is in this?". It’s a trick I learned from my grandmother, and it turns a simple cheese sauce into something truly special.
Ingredient Substitutions
Don't have ham? This recipe works beautifully with leftover shredded chicken, turkey, or even cooked Italian sausage. For a vegetarian option, layer in sautéed mushrooms, spinach, or roasted zucchini and bell peppers instead of the meat. The cheese is also flexible; feel free to use provolone, fontina, or a good sharp cheddar in place of the Raclette and Emmental.
Storage and Reheating
Leftover lasagna is one of life’s great pleasures. Store any extras in an airtight container in the refrigerator for up to three days. To reheat, I recommend placing a slice in an oven safe dish, covering it with foil, and baking at 175 degrees Celsius or 350 degrees Fahrenheit for about 15 to 20 minutes, or until heated through. This method prevents it from drying out much better than a microwave.
Making It Ahead
This is the perfect dish to assemble in advance. You can put the entire lasagna together, cover it tightly with plastic wrap or foil, and refrigerate it for up to 24 hours. When you're ready to eat, just remove it from the fridge about 30 minutes before baking to let it come to room temperature, then bake as directed. You might need to add five to ten extra minutes to the cooking time.
Frequently Asked Questions
- What's the best cheese to use for this lasagna?
Raclette cheese offers a fantastic melty texture and nutty flavor. However, Gouda, Reblochon, or Cheddar are excellent substitutes, or even a combination of your favorites!
- Can I make this lasagna ahead of time?
Absolutely! Assemble the lasagna a day in advance, cover it tightly, and store it in the refrigerator. Bake it just before serving for a convenient and delicious meal.
- How can I make this lasagna gluten-free?
Simply use gluten-free lasagna sheets! They are readily available in most supermarkets and will seamlessly replace traditional pasta sheets.
- Can I add herbs to the Mornay sauce?
Yes! A tablespoon of chopped fresh parsley added to the Mornay sauce will enhance the flavor and add a touch of freshness.
- Is there a vegetarian version of this lasagna?
Definitely! Replace the ham with grilled vegetables such as zucchini, eggplant, and bell peppers for a flavorful and satisfying vegetarian option.
- Do I need to pre-cook the lasagna sheets?
If you are using dry lasagna sheets, it's best to pre-cook them according to the package instructions to ensure they are properly cooked in the lasagna.
