A comfort food classic with a twist—creamy béchamel, savory ham, and layers of melty cheese make this an easy yet luxurious dish perfect for weeknights or entertaining.
This lasagna is a delicious departure from the traditional meat-and-tomato version. Instead, it features savory slices of ham, stretchy mozzarella (or rich Gruyère for a more gourmet spin), and a smooth béchamel sauce. It’s creamy, satisfying, and surprisingly easy to put together. Perfect for anyone who loves baked pasta but wants something a little different.
Ingredients
For the Lasagna:
-
6 large lasagna sheets – Use fresh if available, or pre-cooked/dry sheets prepared according to package instructions.
-
6 slices of cooked ham – Thin-sliced deli-style ham or leftover holiday ham both work well.
-
2 cups (about 200g) shredded mozzarella cheese – Swap for Gruyère if you want a nuttier, more intense flavor.
-
Salt and pepper, to taste.
For the Béchamel Sauce:
-
¼ cup (50g) unsalted butter
-
¼ cup (55g) all-purpose flour
-
2 cups (500ml) whole milk – Warmed slightly for a smoother sauce.
-
1.75 oz (50g) finely chopped onion – Adds depth and aroma.
-
Pinch of ground nutmeg (optional) – A classic addition to white sauce.
Step-by-Step Instructions
1. Make the Béchamel Sauce
The foundation of this lasagna is a silky white béchamel sauce that replaces tomato-based sauce. Here’s how to make it:
-
In a medium saucepan, melt the butter over medium heat.
-
Add the finely chopped onion and sauté for 2–3 minutes, just until softened—avoid browning.
-
Stir in the flour and whisk constantly for about 1 minute to form a smooth, pale roux.
-
Gradually pour in the milk while whisking continuously to avoid lumps.
-
Add a pinch of nutmeg (if using), and season with salt and pepper to taste.
-
Cook for 5–7 minutes, stirring often, until the sauce thickens and coats the back of a spoon. Remove from heat and set aside.
2. Assemble the Lasagna
Now for the fun part—layering!
-
Preheat your oven to 375°F (190°C).
-
Lightly grease a baking dish (approximately 8×8 or similar size).
-
Spread a thin layer of béchamel sauce on the bottom of the dish to prevent sticking.
-
Place two lasagna sheets down as the base layer.
-
Add 2 slices of ham on top, followed by a generous handful of shredded cheese.
-
Spoon a layer of béchamel sauce over the cheese.
-
Repeat this process two more times: pasta → ham → cheese → sauce.
-
For the top layer, finish with pasta, the remaining béchamel, and a final generous sprinkle of cheese.
3. Bake to Perfection
-
Cover the dish with foil and bake for 25 minutes.
-
Remove the foil and bake for an additional 10–15 minutes, or until the top is golden brown and bubbling.
-
Let the lasagna rest for 5–10 minutes after baking—this helps the layers set and makes slicing easier.
Serving Suggestions
This creamy, cheesy lasagna pairs beautifully with:
-
A crisp green salad (think arugula or mixed greens with lemon vinaigrette)
-
Crusty bread or warm garlic baguette
-
A glass of chilled white wine or sparkling water with lemon
Tips & Variations
-
Add veggies: Try layering in sautéed spinach, mushrooms, or thin zucchini slices for added texture and nutrition.
-
Make ahead: Assemble the lasagna up to a day in advance, cover, and refrigerate. Bake as directed when ready.
-
Cheese swap: Gruyère or Emmental add complexity, but even cheddar can work in a pinch.
-
Freeze it: This lasagna freezes well! Slice into portions and freeze in airtight containers for up to 2 months. Reheat thoroughly before serving.
Final Thoughts
Lasagna with ham and cheese is the kind of dish that feels both comforting and elegant. It’s ideal for family dinners, weekend lunches, or even casual entertaining. Once you’ve tried this version, you might just find yourself reaching for ham and béchamel more often than marinara.
