Lasagna with Ham and Cheese layers fresh pasta, sliced ham, raclette, and a blender-made Mornay sauce under a golden Emmental top. The recipe uses precise metric quantities and a staged layering pattern to distribute all 6 ham slices and 220 grams raclette.
It makes 1 baking dish and serves 6. Preparation and cooking each take 20 minutes, for a total of 40 minutes.
Ham and Cheese Lasagna Ingredients
Use exactly 6 large sheets fresh lasagna and 6 slices ham. For the Mornay sauce, measure 50 grams peeled, quartered onion; 50 grams butter; 55 grams flour; 600 grams semi-skimmed milk; 1 egg yolk; 1/2 teaspoon salt; 3 pinches pepper; and 3 pinches ground nutmeg.
The cheeses are 140 grams grated Emmental and 220 grams sliced raclette. Gouda, reblochon, comté, beaufort, Emmental, or cheddar may replace the raclette if needed.
If you enjoy this recipe, you may also like Beef Enchiladas.
How to Make Lasagna with Ham and Cheese
- Blend the quartered onion for 2 seconds at speed 5, then scrape down the bowl.
- Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg. Cook 8 minutes at 90°C on speed 4.
- Add 100 grams Emmental and cook 1 more minute at 90°C on speed 4.
- Butter a gratin dish, spread in a little sauce, and add fitted pasta sheets.
- Add one-quarter sauce, 2 ham slices, and one-third raclette. Repeat with pasta, one-third of the remaining sauce, 2 ham slices, and raclette.
- Add pasta, half the remaining sauce, the last 2 ham slices, and remaining raclette.
- Finish with pasta, remaining sauce, and reserved 40 grams Emmental.
- Preheat to 200°C and bake 20 minutes until golden and bubbly.
For food-safety guidance while cooking, use the USDA safe minimum temperature chart.
Chop the Onion for Two Seconds
Cook the Mornay Base at 90°C
Finish the Sauce with Emmental
Butter the Dish and Start with Sauce
Build the First Ham and Raclette Layer
Follow the Changing Sauce Fractions
Finish with Pasta, Sauce, and 40 Grams Cheese
Bake at 200°C for Twenty Minutes
Cheese Substitution Choices
Prepare Ahead and Reheat
Serve Six Clean Portions
Conclusion
Blend 50 grams onion for 2 seconds at speed 5. Add butter, flour, milk, yolk, salt, pepper, and nutmeg; cook 8 minutes at 90°C speed 4. Add 100 grams Emmental and cook 1 minute. In a buttered dish, layer sauce, 6 fresh sheets, 6 ham slices, and 220 grams raclette using the stated fractions. Finish with remaining sauce and 40 grams Emmental, then bake at 200°C for 20 minutes.
Frequently Asked Questions
- → How much Emmental goes into the sauce?
Add 100 grams to the Mornay sauce and reserve the remaining 40 grams for the top.
- → What can replace raclette cheese?
Use 220 grams gouda, reblochon, comté, beaufort, Emmental, or cheddar.
- → What temperature does the lasagna bake at?
Bake it at 200°C for exactly 20 minutes, until golden and bubbly.
- → Can I prepare this lasagna ahead?
Yes. It can be assembled in advance and reheated when serving.