Ham And Cheese Lasagna With Creamy Mornay Sauce
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.
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.