Lasagna with Ham and Cheese (Print Version)
# Ingredients:
→ Pasta & Ham
01 -
6 large sheets of fresh lasagna
02 -
6 slices of ham
→ Mornay Sauce
03 -
50 grams onion, peeled and quartered
04 -
50 grams butter
05 -
55 grams flour
06 -
600 grams semi-skimmed milk
07 -
1 egg yolk
08 -
1/2 teaspoon salt
09 -
3 pinches pepper
10 -
3 pinches ground nutmeg
→ Cheese
11 -
140 grams grated Emmental cheese
12 -
220 grams sliced raclette cheese (or other cheeses: gouda, reblochon, comté, beaufort, emmental, cheddar)
# Instructions:
01 -
Place the peeled and quartered onion in a blender. Blend for 2 seconds at speed 5, then scrape down the sides with a spatula.
02 -
Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg to the blender. Cook for 8 minutes at 90°C on speed 4.
03 -
Add 100 grams of grated Emmental cheese to the sauce and cook for another minute at 90°C on speed 4.
04 -
Butter a gratin dish and spread a little Mornay sauce on the bottom. Place a layer of lasagna sheets on top, adjusting as needed.
05 -
Spread 1/4 of the Mornay sauce, then place 2 slices of ham and 1/3 of the raclette cheese.
06 -
Add another layer of pasta, 1/3 of the remaining sauce, 2 slices of ham, and more raclette cheese.
07 -
Repeat with pasta, half of the remaining sauce, 2 slices of ham, and the remaining raclette cheese.
08 -
Finish with a final layer of pasta and remaining Mornay sauce. Sprinkle with 40 grams of Emmental cheese. Preheat oven to 200°C and bake for 20 minutes until golden brown and bubbly.
# Notes:
01 -
This dish can be prepared in advance and reheated when serving, making it perfect for meals with family or friends.
02 -
Feel free to vary the cheeses to bring out different flavors while preserving the creaminess of the sauce.
03 -
This is a delicious ham and cheese lasagna perfect for last-minute guests.
04 -
The Mornay sauce creates a rich, creamy base that pairs perfectly with the ham and cheese layers.