Here’s a Lasagna with Ham and Cheese recipe that’s creamy, cheesy, and perfect for a comforting meal. This variation skips the traditional meat sauce and uses ham, cheese, and a rich béchamel sauce instead.
🧀 Lasagna with Ham and Cheese
🕒 Prep Time: 25 min
🧑🍳 Cook Time: 35–40 min
🍽 Serves: 6
🧾 Ingredients:
For the lasagna:
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9–12 lasagna noodles (no-boil or regular, cooked per package instructions)
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250–300 g (8–10 oz) cooked ham, thinly sliced or chopped
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300–400 g (10–14 oz) shredded mozzarella cheese
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100 g (3.5 oz) grated Parmesan cheese
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Optional: 200 g (7 oz) ricotta or cottage cheese
For the béchamel sauce:
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4 tbsp butter
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4 tbsp all-purpose flour
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4 cups (1 liter) milk, warm
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Salt and white or black pepper to taste
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A pinch of ground nutmeg (optional)
🍳 Instructions:
1. Make the béchamel sauce:
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In a saucepan, melt the butter over medium heat.
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Stir in the flour and cook for 1–2 minutes to form a roux.
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Gradually whisk in the warm milk to avoid lumps.
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Cook, stirring continuously, until the sauce thickens (about 5–7 minutes).
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Season with salt, pepper, and nutmeg (if using). Set aside.
2. Assemble the lasagna:
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Preheat oven to 375°F (190°C).
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Spread a thin layer of béchamel sauce in the bottom of a baking dish.
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Add a layer of lasagna noodles.
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Top with some béchamel, a few slices of ham, a handful of mozzarella, and a sprinkle of Parmesan.
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Repeat layers: noodles → béchamel → ham → cheese, until ingredients are used up.
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End with a layer of béchamel and a generous topping of mozzarella and Parmesan.
3. Bake:
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Cover with foil and bake for 25–30 minutes.
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Uncover and bake for another 10 minutes, or until the top is golden and bubbling.
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Let rest for 10 minutes before serving.
🥗 Serving Suggestions:
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Serve with a crisp green salad or roasted vegetables.
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Pairs well with garlic bread or a light white wine like Pinot Grigio.