The smell of nutmeg and melted cheese always takes me back to a chilly Saturday in late October. My daughter had just finished her last cross-country meet of the season, soaked in sweat and mud, shivering in her oversized hoodie.

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My son, never one to miss a chance to tease, told her she looked like a sad lasagna noodle. She threw a shoe at him. I laughed so hard, I nearly dropped my grocery bags. That afternoon, we piled into the kitchen with soggy shoes by the door, rain tapping against the windows, and a craving for something warm and layered and comforting.

I’d been meaning to try a ham and cheese lasagna after chatting with Mr. Laurent, a retired French chef I met during a food volunteer event at the shelter. He told me Mornay sauce is “the soul of comfort food” in his childhood home. That day, I gave it a try—fresh lasagna sheets, Emmental and raclette cheeses, creamy Mornay bubbling on the stove. It was a simple mix of pantry staples, but the moment we dug into that golden, melty casserole, the mood in the house shifted. Tired legs forgot they were sore. Homework got postponed. Conversation flowed.

Now, it’s one of those “rainy day” recipes I pull out when I want everyone home, around the table, smiling between bites. It’s indulgent, yes—but it feels earned, somehow. Especially when paired with fuzzy socks and a little good-natured teasing.

Short Description

This Ham and Cheese Lasagna layers tender pasta, cooked ham, and a creamy Mornay sauce with Emmental and raclette. Baked until golden and bubbly, it’s a cozy, crowd-pleasing dish that’s easy to make.

Key Ingredients

Pasta & Ham

6 large sheets fresh lasagna pasta
6 slices cooked ham

Mornay Sauce

50 grams onion, peeled and quartered
50 grams unsalted butter
55 grams plain flour
600 grams semi-skimmed milk
1 egg yolk
0.5 teaspoon fine salt
3 pinches ground black pepper
3 pinches ground nutmeg

Cheese

140 grams grated Emmental cheese
220 grams sliced raclette cheese or comparable melting cheese

Tools Needed

Blender
Large gratin dish or baking dish
Saucepan or blender with cooking function (for sauce)
Spatula
Cheese grater

Cooking Instructions

Step 1: Prepare the Mornay Sauce
Place the peeled and quartered onion in a blender. Blend for 2 seconds at speed 5, then scrape down the sides with a spatula.

Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg. Cook for 8 minutes at 90°C on speed 4 until the sauce is smooth and thickened.

Step 2: Add Cheese to the Sauce
Add 100 grams of grated Emmental cheese to the sauce. Continue cooking for 1 minute at 90°C on speed 4 until fully melted and silky.

Step 3: Prepare the Baking Dish
Butter a large gratin dish lightly. Spread a thin layer of Mornay sauce on the bottom to prevent sticking.

Step 4: Layer the Lasagna
Place a layer of lasagna sheets in the dish, trimming if needed. Spread one-quarter of the Mornay sauce over the pasta. Arrange 2 slices of ham and one-third of the raclette cheese on top.

Step 5: Repeat Layers
Add a second layer of pasta. Top with one-third of the remaining sauce, 2 slices of ham, and more raclette cheese. Repeat for a third layer using half of the remaining sauce, 2 slices of ham, and the rest of the raclette cheese.

Step 6: Finish the Top Layer
Cover with the final layer of lasagna sheets. Spread the remaining Mornay sauce evenly over the top and sprinkle with 40 grams of grated Emmental cheese.

Step 7: Bake the Lasagna
Preheat oven to 200°C (about 400°F). Bake the lasagna for 20 minutes until the surface is golden brown and bubbling. The cheese should be nicely melted and the top crisp.

Why You’ll Love This Recipe

– Uses fresh pasta for tender texture and quicker cooking

– Mornay sauce is smooth and rich without being heavy

– Simple to prepare with straightforward steps

– Family-friendly, crowd-pleasing comfort food

– Perfect for weeknight dinners or weekend gatherings

– Leftovers reheat beautifully, retaining creaminess and flavor

Mistakes to Avoid & Solutions

Sauce too thin: If your Mornay sauce doesn’t thicken, cook it a little longer, stirring constantly. Add a small pinch more flour dissolved in a little milk if needed.

Cheese clumping: Make sure cheese is added slowly and at a moderate temperature to avoid clumping. Stir constantly for smooth melting.

Pasta drying out: Trim fresh pasta to fit well and don’t let sheets overlap too much, or they may cook unevenly. Keep pasta covered before assembling.

Overbaking: Baking beyond 20 minutes can dry out the top layers. Watch for golden bubbling cheese and remove immediately.

Uneven layering: Spread sauce evenly to avoid dry spots and ensure each bite has balanced flavors.

Serving and Pairing Suggestions

Serve this lasagna hot, straight from the oven, with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness.

Garlic bread or a fresh baguette also complements it nicely.

For drinks, a chilled white wine like Chardonnay or a sparkling water with a slice of lemon pairs perfectly.

This dish works well plated for family dinners or family-style on the table for sharing.

Storage and Reheating Tips

Store leftovers covered tightly in the fridge for up to 3 days.

Freeze portions in airtight containers for up to 2 months.

To reheat, cover loosely with foil and warm in a 180°C (350°F) oven for 15-20 minutes until heated through, to maintain creamy texture. Avoid microwaving for best texture.

Add a splash of milk or cream before reheating if sauce seems dry.

FAQs

1. Can I use dried lasagna sheets instead of fresh?
Yes, but soak dried sheets in warm water before layering to soften. Cooking time may increase slightly.

2. Is raclette cheese necessary?
Raclette melts well and adds creaminess, but you can substitute with Gruyère or mozzarella for a milder flavor.

3. Can I make the Mornay sauce ahead?
Yes, make it up to 2 days in advance and store covered in the fridge. Reheat gently before layering.

4. How can I make this recipe vegetarian?
Replace ham with sautéed mushrooms or roasted vegetables. You may want to add a little extra seasoning to the sauce.

5. Can I prepare the lasagna the day before baking?
Absolutely. Assemble, cover tightly, and refrigerate overnight. Bake directly from the fridge, adding a few extra minutes to cooking time.

Tips & Tricks

Use fresh pasta sheets for a delicate texture and faster cooking time.

Blend the onion finely to avoid chunky bits in the sauce for a smooth finish.

Stir the sauce constantly while cooking to prevent lumps.

Let the lasagna rest 5-10 minutes after baking before cutting to help it set.

For a golden crust, switch to the oven’s grill setting for the last 2 minutes—watch carefully!

Recipe Variations

Mushroom and Spinach Lasagna: Replace ham with sautéed mushrooms and fresh spinach. Add a pinch of thyme to the Mornay sauce for extra flavor. Layer as usual.

Smoked Turkey Twist: Swap ham for thinly sliced smoked turkey breast. Use a sharp cheddar instead of Emmental for a tangier finish.

Gluten-Free Option: Use gluten-free fresh pasta sheets or no-boil gluten-free lasagna noodles. Adjust cooking times according to pasta instructions.

Herb-Infused Sauce: Add 1 tsp of finely chopped fresh rosemary or sage to the sauce during cooking for an aromatic lift.

Final Thoughts

Later that night, I found the casserole dish nearly empty in the fridge, save for one tidy square and a sticky note that read, “Too good to finish—please remake tomorrow.” My son had signed it with a doodle of a lasagna slice flexing a bicep. It made me smile. These small family rituals—food, laughter, a little bit of chaos—are what ground us in the midst of busy weeks and messy days.

This ham and cheese lasagna with creamy Mornay sauce is more than dinner—it’s a shared moment in a warm kitchen, a pause in the rush. And honestly, it’s the kind of dish that quietly earns its place in your family’s memory.

Ham And Cheese Lasagna With Creamy Mornay Sauce

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Ingredients

Pasta & Ham

6 large sheets fresh lasagna pasta
6 slices cooked ham

Mornay Sauce

50 grams onion peeled and quartered
50 grams unsalted butter
55 grams plain flour
600 grams semi-skimmed milk
1 egg yolk
0.5 teaspoon fine salt
3 pinches ground black pepper
3 pinches ground nutmeg

Cheese

140 grams grated Emmental cheese
220 grams sliced raclette cheese or comparable melting cheese

Instructions

Blend onion for 2 seconds (speed 5), then scrape down sides. Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg. Cook 8 minutes at 90°C on speed 4 until thick and smooth.
Add 100g grated Emmental. Cook 1 minute at 90°C on speed 4 until melted and creamy.
Lightly butter a gratin dish. Spread a thin layer of sauce on the bottom.
Add lasagna sheets. Top with one-quarter of the sauce, 2 ham slices, and one-third of the raclette.
Repeat twice with pasta, sauce, ham, and raclette.
Top with last pasta layer, remaining sauce, and 40g grated Emmental.
Bake at 200°C (400°F) for 20 minutes until golden, bubbly, and crisp on top.