Here’s a rich and comforting Ham & Cheese Lasagna with Creamy Mornay Sauce—perfect for a cozy dinner 🍴🧀
Ham & Cheese Lasagna with Mornay Sauce
(Serves 6–8)
Ingredients
For the Mornay Sauce (Cheese Sauce)
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4 tablespoons butter
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4 tablespoons all-purpose flour
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3 cups milk (whole milk preferred)
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1 cup grated Gruyère or Swiss cheese
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½ cup grated Parmesan cheese
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Salt, pepper, and a pinch of nutmeg
For the Lasagna
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9–12 lasagna noodles (regular or no-boil)
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2 cups diced cooked ham
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2 cups shredded Swiss or Gruyère cheese
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Optional: 1 cup sautéed mushrooms or spinach for extra flavor
Instructions
1. Prepare the Mornay Sauce
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Melt butter in a saucepan over medium heat.
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Stir in flour and cook 1–2 minutes to make a roux.
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Gradually whisk in milk, ensuring no lumps form.
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Simmer until thickened, 5–7 minutes, stirring constantly.
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Remove from heat and stir in cheeses until smooth. Season with salt, pepper, and nutmeg.
2. Assemble the Lasagna
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Spread a thin layer of Mornay sauce on the bottom of the dish.
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Layer noodles over the sauce.
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Add a layer of ham, a layer of shredded cheese, and a layer of sauce.
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Repeat layers until all ingredients are used, finishing with a layer of Mornay sauce and a sprinkle of Parmesan.
3. Bake
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Cover with foil and bake 25–30 minutes.
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Remove foil and bake another 10–15 minutes until the top is golden and bubbly.
4. Rest & Serve
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Let rest 10 minutes before slicing. This allows layers to set.
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Serve warm, optionally with a simple salad or roasted vegetables.
Tips
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No-boil noodles: Ensure Mornay sauce is slightly thinner so noodles cook properly in the oven.
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Extra flavor: Add Dijon mustard or a teaspoon of smoked paprika to the sauce.
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Cheese variations: Gruyère, Fontina, or Emmental give a richer flavor.
If you want, I can also provide a keto-friendly version using almond flour or low-carb noodles with the same creamy Mornay sauce.