Delicious Ham and Cheese Lasagna

This dish came about when my partner’s parents called to say they’d swing by for dinner, giving me just two hours to whip something up and absolutely no plan. I tore through the fridge and spotted leftover ham, some great cheese, and those fresh pasta sheets I’d forgotten about. What started as a quick scramble turned into this super lush comfort meal that everyone begged for the how-to. The velvety sauce with just a kiss of nutmeg gives off serious French vibes, and all those layers of cheese and ham just scream cozy and satisfying.

Even my brother-in-law, who’s honestly a picky eater, went back for seconds and kept saying it tasted like something you’d pay for in Paris. My sister couldn’t help but laugh since he’s never set foot in France, but it really does have that fancy flair like dining out.

Irresistible Ingredients

• Fresh pasta sheets - They cook quicker than boxed ones and stay nice and tender
• Ham from the deli - If possible, get it sliced thick from the counter since it holds well and tastes fresher
• Butter and flour - You’ll need these for the sauce base that helps everything stick
• Whole milk - Brings that luscious, creamy goodness
• Good melting cheese - Emmental and raclette are tops, but any Swiss or favorite melty cheese will do

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Simple Instructions

Getting Your Sauce Ready

Throw your onion into a food processor and pulse until it’s really chopped. Melt butter over medium on the stove, add the onion, and cook till it loses its crunch and looks kinda clear. Whisk in flour, give it a good minute to cook, then slowly pour the milk in while whisking like crazy so you dodge any lumps. Keep mixing till you end up with a thick, creamy sauce.

Boosting the Flavor

Once your sauce is silky thick, drop in the egg yolk, sprinkle salt, pepper, and just a smidge of nutmeg (seriously, a light hand is plenty). Dump most of your shredded cheese in and stir until it melts right in. Taste and tweak as needed, since this sauce is the heart of the meal.

Stacking Everything Up

Grab your baking pan and give it a super generous buttering, then spread a thin layer of sauce along the bottom. Start with pasta sheets, slather about a fourth of your sauce, toss on some ham, sprinkle cheese. Do this twice more for three layers, finishing with a sheet of pasta and the last bit of sauce on top.

Finishing Touches

Scatter the rest of your grated cheese on top to get that golden, melty crown. Cover every bit of the top pasta with sauce or it’ll crisp up and get tough. Have your oven heating to 400 while you assemble all this.

Into the Oven

Bake about 20 minutes, just until it’s sizzling and the top looks caramelized and delicious. Don’t let it go too long or the sauce will split. Let it rest for five minutes out of the oven so it slices up nicely and the layers don’t fall apart.

Things to Keep in Mind

• That little bit of nutmeg really changes things - It makes it go from basic to kinda fancy
• Take your time with the sauce - Let the flour cook out and get it creamy, or you’ll taste raw flour
• Don’t leave pasta naked - Any spots you skip with sauce will go hard after baking

One of my test runs skipped nutmeg and it came out okay but nothing mind-blowing. That tiny pinch is magic. I also learned to make a bit more sauce than you think you’ll need so you’re never left with dry, chewy top noodles.

Perfect Sides to Pair

This is super rich, so I like to toss up a basic leafy salad with vinaigrette to balance all the creamy, cheesy bits. Grab some crusty bread for scooping up leftovers, and pour a glass of wine if you want to feel extra. The layers of flavor stand up on their own, so you don’t really need fussier sides.

Try a Twist

Switch up the cheeses if you want—Gruyère is especially tasty. Sautéed mushrooms tucked in the layers make it extra hearty. I’ve swapped in turkey for ham on occasion and it works, just with a lighter flavor. Fresh thyme or other herbs in the sauce are lovely if you’ve got any hanging around.

Stay Fresh

This actually tastes even better the next day after the flavors blend. You can keep it in your fridge for a few days and it warms up perfectly in the oven. If you want to get ahead, just build the whole thing, stash it in the fridge, and bake when you’re ready—makes it awesome for when friends are coming over.

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Best Kitchen Hacks

• Let your ingredients warm up - Cold milk might give your sauce some annoying lumps
• Taste that sauce as you go - Cheeses are all different, so salt and pepper might need adjusting each batch
• Keep an eye on your baking - It’s ready when you see that bubbly, golden top. Trust your eyes more than the timer

This ham and cheese wonder has bailed me out so often when I wanted to impress but had zero time to cook forever. All the ingredients are low-key and easy to find, but putting them together makes something that seems way fancier. Every single time, I’m shocked at how tasty and comforting it comes out with so little fuss.

Recipe FAQs

→ Can I swap in other cheeses?

Of course! Try gouda, cheddar, beaufort, comté, reblochon, or emmental. Just pick ones that melt smoothly and match your taste.

→ Can this be made in advance?

Definitely! You can prepare it fully, cover it up, and refrigerate for a day before baking. Great option when hosting!

→ Is a blender crucial for the sauce?

No worries! Just make the Mornay sauce in a pot instead. Cook diced onion in butter, stir in flour, and then slowly add milk while whisking until it's velvety.

→ Does this freeze well?

Yep, freezer-friendly! Assemble it before baking or freeze leftovers. If it's uncooked, thaw and bake. If already baked, reheat gently.

→ Any good sides for this dish?

Pair it with a light green salad tossed with dressing. Crunchy French bread or some vegetables work nicely too.