Rich, melty layers of fresh pasta, savory ham, and indulgent cheese, all wrapped in a velvety Mornay sauce—this French-style lasagna is cozy, elegant comfort food at its finest.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4–6
Dietary Info: Contains Gluten, Dairy, Egg
📝 Ingredients Checklist
Pasta & Ham:
6 large sheets of fresh lasagna
6 slices of ham
Mornay Sauce:
Onion (peeled, quartered)
Butter
All-purpose flour
Semi-skimmed milk
Egg yolk
Salt
Ground black pepper
Ground nutmeg
Cheese:
Grated Emmental cheese
Sliced raclette cheese (or Gouda, Reblochon, Comté, Beaufort, Emmental, or Cheddar)
🔪 Step-by-Step Instructions
Make the Onion Base
Place the peeled, quartered onion in a blender. Blend for 2 seconds at speed 5. Scrape down the sides with a spatula.
Cook the Mornay Sauce
Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg to the blender. Cook for 8 minutes at 90°C on speed 4.
Add the Cheese
Add 100g of grated Emmental to the sauce and blend again for 1 minute at 90°C on speed 4. This becomes your creamy Mornay sauce.
Layer the Lasagna
Butter a gratin dish and add a small amount of sauce on the bottom. Layer with lasagna sheets, ¼ of the sauce, 2 slices of ham, and ⅓ of the raclette cheese.
Repeat Layers
Add another layer of pasta, ⅓ of the remaining sauce, 2 more ham slices, and another third of raclette. Repeat again with pasta, half of the remaining sauce, ham, and raclette.
Finish the Top
Top with a final layer of pasta and the last of the Mornay sauce. Sprinkle with the remaining 40g of Emmental cheese.
Bake
Preheat oven to 200°C (392°F). Bake for 20 minutes, or until golden and bubbling.
💡 Pro Tips for Success
🧀 Cheese Variety: Mix and match cheeses like Comté or Beaufort for complexity.
🧊 Make Ahead: Prep the entire dish, refrigerate, and bake when needed.
🧈 Mornay Perfection: The egg yolk adds richness—don’t skip it!
🍽 Why You’ll Love This Lasagna
This isn’t your average lasagna. Inspired by French flavors, it’s a delicate blend of ham, creamy Mornay sauce, and melting cheeses with zero tomato sauce in sight. It’s refined enough for guests, but comforting enough for a weeknight.
👨🍳 Cooking Walkthrough
Mornay Sauce Basics
If you don’t have a high-speed blender or Thermomix, make the sauce on the stove: cook butter and flour, whisk in milk, seasonings, egg yolk, and cheese.
Assembly Notes
Fresh lasagna sheets don’t need pre-cooking. Just ensure the sauce covers every layer to help them cook through evenly.
Tip: Use a silicone spatula to spread layers gently without tearing the pasta.
🧂 Ingredient Tips & Swaps
Key Flavors:
Raclette: Buttery and melty, ideal for baked dishes.
Emmental: Nutty and mild, it melts smoothly into sauces.
Nutmeg: Just a pinch adds warmth and depth to the cream sauce.
Substitutions:
Cheese Flexibility: Gouda or Cheddar for a sharper bite, Reblochon for richness.
No blender? Make Mornay sauce on stovetop using a whisk and saucepan.
Vegetarian option: Omit ham and add spinach or sautéed mushrooms between layers.
🥗 Serving Suggestions & Pairings
Serve With:
Light green salad with lemon vinaigrette
Steamed asparagus or roasted carrots
A glass of Chardonnay or sparkling water with lemon
Add a Finishing Touch:
A sprinkle of chopped chives or parsley before serving
Freshly ground black pepper or a grating of nutmeg on top
🧊 Storage & Make-Ahead Tips
Storage:
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat:
Reheat in a 350°F (180°C) oven until warm throughout. Add foil to prevent over-browning.
Make Ahead:
Assemble and refrigerate up to 24 hours in advance. Bake straight from the fridge, adding 5–10 minutes to bake time.
Freezer-Friendly:
Freeze baked portions tightly wrapped. Thaw overnight and reheat in oven until warmed through.
🧮 Nutrition Facts (Per Serving – Approximate)
Calories: ~520 kcal
Protein: ~25g
Carbs: ~30g
Fat: ~35g
Allergens: Dairy, Egg, Gluten
❓ Frequently Asked Questions
Q: Can I make this without a blender or Thermomix?
A: Yes! Simply make a stovetop Mornay: melt butter, whisk in flour, add milk gradually, stir until thick, then whisk in egg yolk and cheese.
Q: Can I use dry lasagna sheets?
A: Yes, but you’ll need to pre-boil or make sure there’s enough sauce and bake time for full cooking.
Q: Can I freeze it?
A: Absolutely. Wrap individual servings tightly. Reheat from frozen at 350°F covered with foil.
💬 Comfort Food, Elevated
This ham and cheese lasagna is the definition of indulgent yet elegant. Make it for your next dinner party or family weekend meal—it’s a guaranteed hit. Try it with your own cheese combo and let me know how it turned out!
Want more comforting French-inspired dishes? Try my [Gratin Dauphinois] or [Savory Mushroom Crêpes] next!
Let me know if you’d like this recipe in a printable format or converted into a visual card!