French Ham & Cheese Lasagna with Creamy Mornay Sauce

Here’s a delicious recipe for French Ham & Cheese Lasagna with Creamy Mornay Sauce — a rich, comforting twist on classic lasagna using ham, Gruyère cheese, and a velvety Mornay sauce. Perfect for a cozy dinner!

French Ham & Cheese Lasagna with Creamy Mornay Sauce

Ingredients

For the Mornay Sauce:

• 4 tbsp unsalted butter

• 4 tbsp all-purpose flour

• 3 cups whole milk (warmed)

• 1 cup grated Gruyère cheese (or Swiss cheese)

• ½ cup grated Parmesan cheese

• Salt and freshly ground white pepper, to taste

• A pinch of freshly grated nutmeg (optional)

For the Lasagna:

• 9-12 lasagna sheets (no-boil or boiled as per package)

• 8 oz (225 g) thinly sliced French ham (or good quality cooked ham), chopped or sliced

• 1 ½ cups grated Gruyère cheese (extra for topping)

• Freshly ground black pepper

Instructions

1. Make the Mornay Sauce:

   • In a medium saucepan, melt butter over medium heat.

   • Stir in the flour to make a roux; cook for 1-2 minutes without browning.

   • Gradually whisk in the warmed milk, ensuring no lumps.

   • Cook gently, whisking constantly, until the sauce thickens and coats the back of a spoon (about 5-7 minutes).

   • Remove from heat, stir in the Gruyère and Parmesan cheese until melted.

   • Season with salt, white pepper, and a pinch of nutmeg. Keep warm.

2. Preheat the Oven:

   • Preheat your oven to 375°F (190°C).

3. Assemble the Lasagna:

   • Lightly grease a baking dish.

   • Spread a thin layer of Mornay sauce on the bottom.

   • Add a layer of lasagna sheets (3-4 sheets, depending on dish size).

   • Spread a layer of ham slices/chunks.

   • Pour a generous amount of Mornay sauce over the ham.

   • Sprinkle with grated Gruyère cheese.

   • Repeat the layers (lasagna sheets, ham, sauce, cheese) until ingredients are used, finishing with a layer of Mornay sauce and cheese on top.

4. Bake:

   • Cover with foil and bake for 25 minutes.

   • Remove foil and bake an additional 15 minutes until the top is golden and bubbly.

   • Let rest 10 minutes before serving.

Tips:

• Use good quality ham for best flavor.

• Gruyère is traditional and melts beautifully, but Swiss or Emmental also work.

• Add some Dijon mustard (1 tsp) to the Mornay sauce for an extra French touch.

• Serve with a green salad and crusty bread.