Description
This Ham & Cheese Lasagna with Creamy Mornay Sauce is a luxurious twist on the classic Italian favorite, layering tender noodles with savory ham, rich cheeses, and a velvety white sauce. Perfect for a comforting family dinner or an impressive party dish, it’s a creamy, cheesy showstopper that will have everyone coming back for seconds.
Ingredients
Units
Scale
For the Lasagna
- 9 lasagna noodles
- 2 cups cooked ham, diced
- 2 cups shredded mozzarella cheese
- 1 1/2 cups grated Gruyère cheese
- 1 cup grated Parmesan cheese, divided
- 1 tablespoon olive oil
For the Creamy Mornay Sauce
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk, warmed
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon freshly grated nutmeg
- 1 cup grated Gruyère cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Prepare the Noodles: Cook lasagna noodles according to package directions in generously salted boiling water until al dente. Drain and lay flat on a clean towel to prevent sticking.
- Make the Mornay Sauce: In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes until pale and bubbly. Slowly whisk in warm milk, stirring constantly, and cook until thickened, about 5-7 minutes. Season with salt, white pepper, and nutmeg. Off the heat, stir in Gruyère and Parmesan until melted and smooth.
- Prepare the Ham & Cheese Filling: In a bowl, toss the diced ham with mozzarella cheese, Gruyère, and half of the Parmesan. Set aside the remaining Parmesan for topping.
- Assemble the Lasagna: Lightly grease a 9×13-inch baking dish with olive oil. Spread 1/2 cup of Mornay sauce on the bottom. Layer 3 noodles, half the ham and cheese mixture, and a generous ladle of Mornay sauce. Repeat with another layer of noodles, remaining ham and cheese, more sauce, then finish with a final layer of noodles and the rest of the sauce.
- Top and Bake: Sprinkle over reserved Parmesan. Cover with foil and bake at 375°F (190°C) for 25 minutes. Uncover and bake for an additional 15-20 minutes until golden bubbly and browned at the edges.
- Rest and Serve: Let the lasagna rest for 10-15 minutes before cutting. Garnish with chopped parsley if desired and serve warm.
Notes
- You can substitute Swiss cheese for Gruyère if needed.
- For extra flavor, add sautéed spinach or mushrooms between layers.
- Make the lasagna a day ahead and refrigerate; bake when ready to serve.
- Leftovers keep well in the fridge for up to 3 days; reheat gently for best results.
Nutrition
- Serving Size: 1 slice (about 1/8 of casserole)
- Calories: 430
- Sugar: 6g
- Sodium: 1150mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg
