Ham Cheese Lasagna Bake

Something magical happens when you stack layers of gooey cheese, savory ham, and pasta together. This bubbling, creamy masterpiece transforms simple ingredients into a comfort food sensation that never stays on the table long at my house.

Back when I was growing up, this was our Sunday tradition. The minute that cheese started sizzling, everyone would drop everything and rush to the kitchen.

Mouthwatering Components

• Raclette cheese: Melty, decadent and full-bodied. Feel free to swap in Gouda, sharp cheddar, comté, or reblochon – just make sure there's plenty for that dreamy melted top.
• Emmental cheese: Creates perfect, even melt with subtle nuttiness. Grab a block and shred it yourself just before cooking for maximum flavor.
• Ground nutmeg: Adds warmth and subtle spice. If you can, grate it fresh from a whole nutmeg for bolder aroma.
• Salt and pepper: Balances all flavors perfectly. Taste and tweak before the dish hits the oven.
• Egg yolk: Creates that luxurious, glossy finish in the sauce. The fresher your eggs, the better.
• Semi skimmed milk: Delivers creaminess without heaviness. For a more luxurious version, whole milk works beautifully too.
• Flour: Thickens your sauce to velvety perfection. Give it a quick sift to avoid any lumps.
• Butter: Creates depth and forms the base of your roux. Stick with unsalted to control the seasoning yourself.
• Onion: Provides gentle sweetness throughout. Regular yellow or white varieties work perfectly here.
• Ham: Brings that hearty, savory element. Works with any type – from fancy deli slices to leftover holiday ham.
• Fresh lasagna sheets: The foundation that soaks up all that amazing sauce. Fresh ones are ideal, but you can prep dry sheets ahead of time too.

Easy Instructions

Bake to Perfection:

Slide your assembled creation into a 200°C oven. Wait for that gorgeous golden-brown top and bubbling edges. You'll know it's ready when your kitchen fills with amazing smells and the corners get slightly crispy.

Final Layer and Top:

Pour any remaining Mornay over your last pasta layer. Sprinkle all your saved Emmental across the surface for that stunning melty crust everyone fights over.

Build the Middle Layers:

Continue stacking with more pasta, sauce, ham slices, and raclette chunks. Keep going until you've used up all your fillings. This layering technique guarantees amazing creaminess.

First Layer:

Arrange pasta sheets over your base sauce. Spread about a fourth of your Mornay, then arrange ham pieces and scatter a handful of raclette. This ensures every portion has cheesy goodness.

Prepare the Baking Dish:

Smear butter all around your gratin dish, then pour a thin layer of sauce on the bottom. This prevents sticking and makes serving much easier later.

Add Cheese to the Sauce:

Toss most of your shredded Emmental into the hot mixture. Stir a few times until it melts completely for that ultra-rich flavor.

Make the Mornay Sauce:

Combine butter, flour, milk, egg yolk, seasonings and nutmeg in your blender. Mix thoroughly then cook at 90°C, stirring until it reaches that perfect velvety thickness.

Blend the Onion:

Take your peeled, quartered onion and pulse it in the blender. Stop to scrape down the sides occasionally until you get a nice, even chop for the sauce base.

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The look on everyone's face when they pull that first stretchy bite of raclette makes my day. My little girl always volunteers as the official cheese sprinkler (though I catch her sneaking tastes from her fingers when she thinks I'm not looking).

Storage Smarts

Store any extras in an airtight container and they'll stay good in your fridge for up to three days. When you're ready to eat, warm it slowly in the oven under some foil, or zap a portion in the microwave with a tiny splash of milk if it seems dry.

Mix It Around

Don't worry if you can't find raclette – comté or a nice cheddar works great too. Any cheese that melts well will do the trick. Swap the ham for smoked turkey if you want something lighter. Using dried pasta? Just cook it until it's slightly firm first.

Perfect Partners

This dish really shines next to a simple green salad with tangy lemon dressing. Throw in some crusty garlic bread if you're extra hungry. Adults might enjoy a glass of crisp white wine or some bubbly water, while kids go crazy for sweet roasted cherry tomatoes on the side.

Cultural Roots

You'll find versions of this comfort food across Europe. This particular ham and cheese combination draws from French and Swiss traditions, especially their famous gratins. It transforms basic ingredients into a warming winter meal that brings everyone to the table.

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When I need some soul-warming food or want to impress friends without much effort, this is my go-to. The smell that fills the house while it's cooking is almost as good as the first bite. Every spoonful delivers that perfect blend of creamy, cheesy comfort that hits the spot every single time.

Frequently Asked Questions

→ What can I swap raclette for?

Absolutely! Gouda, comté, cheddar, beaufort, emmental, or reblochon all work great for switching things up.

→ Is fresh or dried pasta better?

Fresh pasta gives a soft and tender texture. If you’re using dried, cook it first until it’s nice and pliable.

→ What’s in Mornay sauce, and how’s it made?

Mornay is like béchamel but with cheese mixed in. This one’s made with butter, flour, milk, egg yolk, and melty Emmental cheese.

→ How do I keep lasagna from drying out?

Make sure there’s enough sauce. Cover the dish with foil at first, then remove it later for a bubbly top layer.

→ Can I prep this in advance?

Definitely! Assemble everything ahead of time, put it in the fridge, and bake it when you’re ready to enjoy.