Ham Cheese Lasagna Bake (Print Version)
# Ingredients:
→ Pasta & Ham
01 -
6 large lasagna sheets, fresh
02 -
6 slices of cooked ham
→ Mornay Sauce
03 -
1 egg yolk
04 -
600 grams of low-fat milk
05 -
50 grams of butter, unsalted
06 -
55 grams of plain flour
07 -
0.5 teaspoon of table salt
08 -
50 grams of quartered onion, peeled
09 -
3 pinches of grinded black pepper
10 -
3 pinches of grated nutmeg
→ Cheese
11 -
140 grams of shredded Emmental cheese
12 -
220 grams of thin raclette cheese slices or a similar melty option
# Instructions:
01 -
Heat your oven up to 200°C. Put your prepared dish in and leave it for 20 minutes or so. When the surface gets that golden, bubbly look, it's done!
02 -
Top everything off with the last bit of lasagna sheets, spread the remaining Mornay sauce, and sprinkle the leftover 40 grams of grated Emmental cheese.
03 -
For the second layer, lay down pasta, add one-third of your remaining sauce, two ham slices, and more raclette. Move to the third layer: pasta, nearly all the rest of the sauce, two more slices of ham, and finish with raclette.
04 -
Kick things off with a pasta sheet at the bottom—trim it if needed. Spread out a quarter of the Mornay sauce, layer on two slices of ham, and add some raclette.
05 -
Grab a big baking dish and butter it well. Smear a little Mornay sauce on the bottom to prevent sticking.
06 -
Add 100 grams of the grated Emmental to your sauce. Let it cook for one more minute at 90°C on speed 4, until the cheese melts smoothly.
07 -
Put the butter, milk, flour, egg yolk, salt, nutmeg, and pepper into the blender. Cook it at 90°C for 8 minutes on speed 4, stirring until it thickens into a rich, creamy sauce.
08 -
Put your peeled and quartered onion in a food processor. Pulse for around 2 seconds at speed 5, then scrape down the sides to keep things even.
# Notes:
01 -
Once you’ve baked it, give it a few minutes to cool. It'll make slicing much easier and keep it neat!