Lasagna with Ham and Cheese
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This Ham and Cheese Lasagna Will Change Your Life
Let’s have a real talk about lasagna. We all know and love the classic red-sauce-and-ground-beef version. It’s a staple, a comfort food champion, and honestly, a bit predictable.
Sometimes you need comfort food that feels a little more special, a little more… luxurious. That’s where this recipe comes in. It’s a completely different beast.
Imagine layers of tender pasta nestled in a rich, velvety béchamel sauce. Tucked between those layers are savory bits of salty ham and an obscene amount of gooey, melted cheese. It’s creamy, dreamy, and unbelievably satisfying.
This isn’t your average weeknight lasagna. This is the one you make when you want to impress someone, or just treat yourself to something truly spectacular. It’s my go-to for potlucks because it always disappears first.
What You’ll Need
The ingredients are simple, but they come together to create something magical. Quality matters here, especially with the cheese and ham.
For the Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup all-purpose flour
- 6 cups whole milk, warmed
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon freshly grated nutmeg
For the Assembly:
- 1 pound lasagna noodles (no-boil or regular)
- 1 pound cooked ham, diced
- 2 cups shredded mozzarella cheese
- 2 cups shredded provolone or fontina cheese
- 1 cup grated Parmesan cheese, divided
| Prep Time | Cook Time | Servings | Difficulty |
|---|---|---|---|
| 25 minutes | 45-50 minutes | 8-10 | Easy |
Pro Tips
I’ve made this lasagna more times than I can count. Along the way, I’ve picked up a few tricks that make a huge difference.
- Grate Your Own Cheese: I know it’s an extra step, but pre-shredded cheese is coated in starches to prevent clumping. This coating stops it from melting into that perfectly smooth, glorious texture we’re after. Trust me, it’s worth the five extra minutes.
- Warm Your Milk: When making the béchamel, adding cold milk to the hot butter and flour mixture can cause lumps. Gently warming the milk on the stove or in the microwave first helps create an incredibly silky, lump-free sauce.
- Taste the Sauce: The béchamel is the heart of this lasagna. Before you start layering, give it a taste. Does it need more salt? A pinch more nutmeg? This is your only chance to adjust the core flavor, so make it count.
- Let It Rest: This is the hardest part. When the lasagna comes out of the oven, bubbling and golden, you’ll want to dive right in. Don’t do it! Letting it rest for at least 15-20 minutes allows the layers to set. Your reward will be a clean, perfect slice instead of a sloppy pile.
Tools Required
You don’t need any high-tech gadgets for this recipe. Just some basic kitchen workhorses.
- 9×13 inch baking dish
- Large saucepan or Dutch oven (for the sauce)
- Whisk
- Large pot (if boiling noodles)
- Spatula or large spoon
- Box grater (for the cheese!)
- Measuring cups and spoons
Substitutions and Variations
This recipe is a fantastic starting point. Feel free to play around with it to make it your own.
Cheese Swaps: Provolone and mozzarella are a great combo, but don’t stop there. Gruyère adds a wonderful nutty flavor, while a good-quality white cheddar can give it a sharper kick. Fontina is another excellent melter.
Meat Variations: Instead of ham, try using crispy, crumbled prosciutto for an even saltier bite. Shredded rotisserie chicken or mild Italian sausage (casings removed and crumbled) also work beautifully.
Add Some Veggies: To sneak in some greens, add a layer of wilted spinach (make sure to squeeze out all the excess water!) or some sautéed leeks or mushrooms. They pair wonderfully with the creamy sauce.
| To Add | How to Prepare | Where to Add |
|---|---|---|
| Spinach | Wilt and squeeze dry | As a separate layer |
| Mushrooms | Sauté with garlic | Mix in with the ham |
| Fresh Thyme | Chop finely | Stir into béchamel |
Make-Ahead Tips
This is a great dish to prepare in advance, making it perfect for entertaining.
You can assemble the entire lasagna, cover it tightly with plastic wrap or foil, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, you might need to add 10-15 minutes to the baking time since it’s starting from cold.
How to Make Lasagna with Ham and Cheese: Step-by-Step
Let’s break it down. It’s all about building the components and then layering them with love.
Step 1: Prep Work
Preheat your oven to 375°F (190°C). If you’re using regular lasagna noodles, cook them according to package directions until al dente. Drain and lay them flat on parchment paper to prevent sticking. Dice your ham and grate all your cheeses.
Step 2: Make the Béchamel Sauce
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, stirring constantly. This little step cooks out the raw flour taste.
Step 3: Finish the Sauce
Slowly pour in the warm milk, whisking continuously to prevent lumps. Bring the sauce to a gentle simmer and cook for 5-7 minutes, until it has thickened enough to coat the back of a spoon. Remove from heat and stir in the salt, pepper, and nutmeg.
Step 4: The First Layer
Spread a thin layer of béchamel sauce on the bottom of your 9×13 inch baking dish. This prevents the first layer of pasta from sticking and burning.
Step 5: Start Building
Arrange a single layer of lasagna noodles over the sauce. Top with about one-third of the remaining béchamel, one-third of the diced ham, one-third of the mozzarella, one-third of the provolone, and a sprinkle of Parmesan.
Step 6: Repeat the Layers
Repeat the layering process two more times: noodles, sauce, ham, cheeses. You should end with a final layer of noodles.
Step 7: The Final Touch
Top the final layer of noodles with any remaining béchamel sauce, making sure to cover all the pasta. Sprinkle generously with the remaining half cup of Parmesan cheese.
Step 8: Bake and Rest
Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and the sauce is bubbly. Let it rest on a wire rack for at least 15 minutes before cutting and serving.
Serving, Swaps, and Efficiency
A few final thoughts on getting the most out of your delicious creation.
Meal Pairings: This lasagna is incredibly rich, so you need something to cut through it. A simple green salad with a sharp lemon vinaigrette is perfect. Some garlic bread for mopping up extra sauce is never a bad idea. For a drink, a crisp white wine like a Sauvignon Blanc or Pinot Grigio works great.
Dietary Swaps: For a gluten-free version, use your favorite gluten-free lasagna noodles and swap the all-purpose flour for a cup-for-cup gluten-free flour blend in the béchamel. For a lower-fat option, you can use 2% milk and reduced-fat cheeses, though the texture will be slightly less rich.
| Calories | Protein | Fat | Carbohydrates |
|---|---|---|---|
| ~650 kcal | ~35 g | ~40 g | ~38 g |
*Disclaimer: Nutritional information is an estimate and can vary based on the specific ingredients used.
Cooking Time Efficiency: Use no-boil noodles to save a whole step. While your béchamel is simmering, use that time to grate your cheeses and dice your ham. Multitasking is your friend here.
Leftovers and Storage
Honestly, the leftovers might be even better the next day.
Store any remaining lasagna in an airtight container in the refrigerator for up to 4 days. You can reheat individual slices in the microwave, but for the best texture, place them in an oven-safe dish, cover with foil, and warm at 350°F until heated through.
This dish also freezes beautifully. You can freeze the entire lasagna (baked or unbaked) or freeze individual portions. Wrap tightly in plastic wrap and then foil. It will keep in the freezer for up to 3 months.
Frequently Asked Questions
Here are some common questions that pop up when making this dish.
Q1. Can I use no-boil noodles?
Ans: Absolutely! They are a huge time-saver. Just follow the assembly instructions as written. The noodles will cook perfectly in the sauce as the lasagna bakes.
Q2. My béchamel sauce is lumpy. How do I fix it?
Ans: Don’t panic! If you have a few lumps, vigorous whisking can often solve the problem. If it’s very lumpy, you can pour the sauce through a fine-mesh sieve to catch the lumps.
Q3. Can I freeze this lasagna?
Ans: Yes! Assemble the lasagna in a freezer-safe dish, but don’t bake it. Cover tightly with plastic wrap and foil and freeze. To bake, thaw overnight in the fridge and bake as directed, adding 15-20 minutes to the covered baking time.
Q4. Why does my lasagna get watery?
Ans: This usually happens if your béchamel is too thin or if you’ve added vegetables (like spinach) that haven’t been properly drained of their moisture. Make sure your sauce coats a spoon and that any add-ins are as dry as possible.
Q5. What’s the best ham to use?
Ans: A good-quality, thick-cut deli ham or a leftover baked ham works best. Avoid super thin, water-packed lunch meat, as it can get lost in the dish. You want ham that can stand up to the rich sauce and cheese.
Wrapping Up
This Ham and Cheese Lasagna is more than just a meal; it’s an experience. It’s the kind of dish that brings people together and makes any day feel like a special occasion.
The creamy sauce, the salty ham, and all that glorious cheese create a harmony of flavors that is pure comfort. It’s a recipe that looks impressive but is secretly simple to put together.
So give it a try. Step away from the red sauce for one night and dive into this cheesy, wonderful creation. I would love to hear how it turns out for you! Leave a comment below with your experience or any questions you might have.
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