Lasagna With Ham And Cheese

Let’s be real, everyone loves lasagna. It’s the king of comfort food. But the classic red sauce version can be a whole day project.

This recipe is different. It’s my secret weapon for a weeknight dinner that feels special. We’re swapping the red sauce for a creamy, dreamy white sauce, layered with savory ham and gooey cheese. Trust me, this one’s a keeper.

What You’ll Need

This recipe uses simple things you might already have. Don’t be afraid of the white sauce, it’s easier than you think.

• 1 pound lasagna noodles (the kind you have to boil)
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 4 cups whole milk, warmed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• A pinch of freshly grated nutmeg
• 2 cups shredded mozzarella cheese
• 1 cup grated Parmesan cheese
• 1 pound cooked ham, thinly sliced or diced
• Cooking spray or butter for the baking dish

Tools for the Job

You don’t need any fancy gadgets for this. Just the basics will do.

• Large pot (for boiling noodles)
• 9×13 inch baking dish
• Medium saucepan (for the sauce)
• Whisk
• Measuring cups and spoons
• Cheese grater
• Spatula

Let’s Get Cooking: The Step-by-Step Guide

Follow these steps carefully and you’ll have a perfect lasagna. The key is to get your sauce smooth and your layers even.

Step 1: Cook the Noodles

Bring a large pot of salted water to a boil. Add the lasagna noodles and cook them according to the package directions until they are al dente. This means they should still have a little bite.

Drain the noodles and lay them flat on a piece of parchment paper. This little trick stops them from sticking together in a giant clump.

Step 2: Make the Creamy Béchamel Sauce

While the noodles cook, you can make the sauce. Melt the butter in a medium saucepan over medium heat.

Once the butter is melted, whisk in the flour. Keep whisking for about one minute. This cooks out the raw flour taste.

Slowly pour in the warm milk, whisking the whole time. This is the secret to a lump-free sauce. Keep whisking until the sauce thickens enough to coat the back of a spoon, which usually takes about 5-7 minutes.

Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, and half of the Parmesan cheese. Taste it and add more salt if you think it needs it.

Step 3: Assemble Your Lasagna

Preheat your oven to 375°F (190°C). Grease your 9×13 inch baking dish with cooking spray or a little butter.

Start by spreading a thin layer of the béchamel sauce on the bottom of the dish. This prevents the first layer of noodles from sticking.

Arrange a single layer of cooked noodles over the sauce. Top the noodles with about one-third of the remaining sauce, one-third of the ham, and one-third of the mozzarella cheese.

Repeat these layers two more times: noodles, sauce, ham, mozzarella. Finish with a final layer of noodles.

Step 4: Bake to Perfection

Spread any leftover sauce over the top layer of noodles. Sprinkle the rest of the mozzarella and Parmesan cheese all over the top.

Cover the baking dish with foil. Bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes.

You’ll know it’s done when the top is golden brown and the sauce is bubbling around the edges. Let it rest for at least 10 minutes before you cut into it. This is important! It lets the layers set so it doesn’t fall apart.

Pro Tips from My Kitchen

I’ve made this a hundred times. Here are a few things I’ve learned that make a big difference.

• Shred Your Own Cheese: Pre-shredded cheese has anti-caking agents that stop it from melting smoothly. Grating a block of mozzarella yourself will give you a much better cheese pull.
• Warm the Milk: Don’t skip warming the milk for the béchamel. Adding cold milk to the hot butter and flour mixture is a surefire way to get lumps.
• Don’t Overcook the Noodles: Remember, the noodles will cook more in the oven. If you boil them until they’re soft, you’ll end up with a mushy lasagna. Al dente is key.
• Let It Rest: I said it before, but it’s the most important tip. Letting the lasagna sit for 10-15 minutes after it comes out of the oven lets it firm up. If you cut it right away, you’ll have a cheesy puddle on your plate.

Making It Your Own: Swaps and Fun Ideas

This recipe is a great starting point. You can easily change things up based on what you like or what you have in the fridge.

Ingredient	Substitution Idea	Notes
Ham	Prosciutto, cooked bacon, shredded chicken	Prosciutto will make it saltier. Cooked chicken works great.
Mozzarella	Provolone, Gruyère, Fontina	Any good melting cheese will work. A mix is even better.
Add-Ins	Sautéed mushrooms, spinach, peas	Add these in with the ham layer. Make sure to cook out any extra water from veggies like spinach.

Plan Ahead & Store It Right

This is a great dish to make when you have guests or want to prep for the week.

Make-Ahead Magic

You can assemble the whole lasagna a day before you plan to bake it. Just cover it tightly with plastic wrap and keep it in the fridge.

When you’re ready to bake, take it out of the fridge for about 30 minutes to come to room temperature. You might need to add 10-15 minutes to the covered baking time.

Leftovers and Storage

Leftovers are sometimes the best part. Store any extra lasagna in an airtight container in the fridge for up to 4 days.

You can also freeze it. Cut it into individual portions, wrap them well in plastic wrap and then foil, and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and bake at 350°F until hot.

Let’s Talk Nutrition and Pairings

Here’s a quick look at what you can expect in a serving and how to make a full meal out of it.

Nutrition Info (Approximate)	Amount Per Serving
Calories	550 kcal
Protein	30 g
Fat	28 g
Carbohydrates	45 g

Diet Swaps

For a gluten-free version, you can use gluten-free lasagna noodles and a gluten-free all-purpose flour blend for the sauce.

Meal Pairing Suggestions

This lasagna is rich, so you want something light to go with it. A simple green salad with a vinaigrette dressing is perfect. Some garlic bread on the side is always a good idea too.

Course	Suggestion
Side Dish	Simple green salad with lemon vinaigrette
Bread	Toasted garlic bread
Drink	A light white wine like Pinot Grigio

Your Questions Answered (FAQ)

Q1. Why was my béchamel sauce lumpy?
Ans: This usually happens for two reasons. Either you added the milk too quickly, or the milk was too cold. Pour the warm milk in slowly while whisking constantly to keep it smooth.

Q2. Can I use no-boil lasagna noodles?
Ans: You can, but you might need to add a little extra milk to your sauce. No-boil noodles absorb more liquid as they cook. Follow the directions on the noodle box for the best results.

Q3. Can I add vegetables to this lasagna?
Ans: Absolutely. Sautéed spinach, mushrooms, or even roasted broccoli would be great. Just make sure you cook them first and drain any extra water so your lasagna doesn’t get soggy.

Wrapping Up

That’s all there is to it. A simple, creamy, and totally delicious ham and cheese lasagna that will make everyone happy. It proves you don’t need a whole day to make a fantastic meal.

Now it’s your turn to get in the kitchen. Give this recipe a try and come back to tell me how it went. I’d love to read your comments and answer any questions you have