Lasagna with Ham and Cheese

 

Ham and Cheese Lasagna

Comfort food gets a touch of sophistication with this creamy, cheesy lasagna. Tender pasta layers are filled with savory ham, melted cheese, and a silky béchamel sauce, creating a dish that’s both easy to make and wonderfully indulgent — perfect for a cozy weeknight dinner or an impressive yet effortless meal for guests.

Instead of the usual meat-and-tomato sauce, this version offers a rich white lasagna that’s creamy, comforting, and just a little unexpected. Mozzarella keeps it mild and melty, while Gruyère adds a subtle gourmet flair.

Ingredients

For the Lasagna

• 6 large lasagna sheets — use fresh pasta if available, or pre-cooked/dry sheets prepared according to package directions

• 6 slices cooked ham — thin-sliced deli ham or leftover holiday ham both work beautifully

• 2 cups (about 200 g) shredded mozzarella cheese — or substitute Gruyère for a nuttier, richer flavor

• Salt and pepper, to taste

For the Béchamel Sauce

• ¼ cup (50 g) unsalted butter

• ¼ cup (55 g) all-purpose flour

• 2 cups (500 ml) whole milk, slightly warmed for smoother blending

• 1.75 oz (50 g) finely chopped onion — adds a subtle depth of flavor

• Pinch of ground nutmeg (optional) — a classic touch for white sauce

Instructions

1. Make the Béchamel Sauce

This velvety white sauce forms the heart of the dish, replacing the traditional tomato base.

1. Melt the butter in a medium saucepan over medium heat.

2. Add the chopped onion and sauté for 2–3 minutes, until softened but not browned.

3. Stir in the flour and whisk for about 1 minute to form a smooth roux.

4. Gradually pour in the warm milk, whisking constantly to prevent lumps.

5. Add nutmeg (if using), then season with salt and pepper.

6. Cook for 5–7 minutes, whisking often, until the sauce thickens and coats the back of a spoon.

7. Remove from heat and set aside.

2. Assemble the Lasagna

1. Preheat the oven to 375°F (190°C).

2. Lightly grease an 8×8-inch (or similar) baking dish.

3. Spread a thin layer of béchamel sauce on the bottom of the dish.

4. Lay down two lasagna sheets as your base.

5. Add 2 slices of ham, a handful of cheese, and a spoonful of béchamel sauce.

6. Repeat the layers twice more: pasta → ham → cheese → sauce.

7. Finish with a final layer of pasta, the remaining sauce, and a generous sprinkle of cheese.

3. Bake to Perfection

1. Cover with foil and bake for 25 minutes.

2. Remove the foil and bake for another 10–15 minutes, until the top is golden and bubbling.

3. Let the lasagna rest for 5–10 minutes before slicing — this allows the layers to set beautifully.

Serving Suggestions

Pair your creamy lasagna with:

• A crisp green salad with lemon vinaigrette (arugula or mixed greens work especially well)

• Crusty bread or warm garlic baguette

• A glass of chilled white wine or sparkling water with lemon

Tips & Variations

• Add vegetables: Layer in sautéed spinach, mushrooms, or thinly sliced zucchini for extra flavor and nutrition.

• Make ahead: Assemble up to a day in advance, then cover and refrigerate until ready to bake.

• Cheese swap: Try Gruyère or Emmental for a more refined flavor, or cheddar for a bolder twist.

• Freezer-friendly: Slice and freeze portions in airtight containers for up to 2 months. Reheat thoroughly before serving.

Final Thoughts

Ham and Cheese Lasagna is that rare dish that feels both comforting and elegant. It’s simple enough for a weeknight dinner but special enough for guests. Once you’ve tried this creamy béchamel version, you might just find yourself reaching for it instead of the traditional marinara every time.