When my granddaughter visited last spring, she brought a French exchange student who had never tasted American lasagna. That evening, as we all gathered in my kitchen with the windows cracked open to the scent of blooming lilacs, I decided to introduce a version that bridges both of our worlds—a creamy, elegant Ham and Cheese Lasagna with Mornay sauce.

It’s not the traditional meat-and-tomato affair most expect. This version is gentler, silkier, and just as satisfying. I first made it nearly two decades ago, inspired by a dish I tasted in a cozy Alpine chalet on a trip to Switzerland. They used raclette cheese and served it with cured ham in a bubbling casserole I still dream about. Back then, I scribbled the basics on a napkin and tucked it away in my recipe tin, not knowing how often I’d revisit it.

What I love about this dish is its comforting layers—the creaminess of the Mornay, the tender sheets of pasta, and the melt-in-your-mouth raclette. It’s perfect for a Sunday dinner, holiday brunch, or any moment when you want to slow down and savor.

I’ve made a few tweaks over the years, relying on fresh lasagna sheets and a good Emmental for depth. You don’t need to fuss with a thousand ingredients, just quality ones and a bit of patience. The scent that fills your kitchen as it bakes is reason enough to try it.

Short Description

This creamy, cheesy lasagna swaps tomato sauce for a smooth Mornay and layers in smoky ham with melty raclette and Emmental. A comforting, crowd-pleasing dish with a refined twist.

Key Ingredients

Pasta & Ham

6 large sheets fresh lasagna pasta
6 slices cooked ham

Mornay Sauce

50g onion, peeled and quartered
50g unsalted butter
55g plain flour
600g semi-skimmed milk
1 egg yolk
½ tsp fine salt
3 pinches ground black pepper
3 pinches ground nutmeg

Cheese

140g grated Emmental cheese
220g sliced raclette cheese (or similar melting cheese)

Tools Needed

Blender
Spatula
Saucepan
Gratin or lasagna baking dish (9×13-inch works well)
Oven

Cooking Instructions

Step 1: Blend the Onion
Place the peeled, quartered onion in a blender. Pulse for 2 seconds at speed 5. Scrape down the sides.

Step 2: Cook the Mornay Base
Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg to the blender. Cook for 8 minutes at 90°C on speed 4 until the sauce thickens and turns velvety.

Step 3: Add Cheese to the Sauce
Add 100g of the grated Emmental cheese to the sauce. Cook for 1 more minute at 90°C on speed 4 until melted and fully incorporated.

Step 4: Prep the Baking Dish
Lightly butter a large gratin dish. Spread a thin layer of Mornay sauce over the bottom to prevent sticking.

Step 5: Begin Layering
Lay down the first layer of lasagna sheets. Spread one-quarter of the Mornay sauce evenly, then top with 2 slices of ham and one-third of the raclette cheese.

Step 6: Repeat the Layers
Add a second pasta layer, another third of the remaining sauce, 2 more slices of ham, and more raclette. Repeat one more time for the third layer: pasta, half the remaining sauce, 2 slices of ham, and the last of the raclette.

Step 7: Final Layer & Cheese Topping
Finish with a final layer of pasta. Spread the remaining Mornay sauce on top and sprinkle with the remaining 40g of grated Emmental cheese.

Step 8: Bake
Preheat your oven to 200°C (390°F). Bake the lasagna uncovered for 20 minutes, or until the top is bubbling and golden.

Why You’ll Love This Recipe

– Elegant alternative to classic tomato lasagna

– Great for brunch, lunch, or cozy dinners

– Uses simple ingredients with gourmet results

– Easy to prep ahead for entertaining

– Comforting but slightly elevated

– Perfect for leftover ham

– Naturally crowd-pleasing

Mistakes to Avoid & Solutions

1. Sauce too thin?
If the Mornay feels runny, cook it an extra 2–3 minutes. Use medium heat and stir constantly until it coats the back of a spoon.

2. Pasta sheets sticking together?
Fresh lasagna sheets can cling. Lightly flour or oil them before layering.

3. Uneven baking?
Make sure your sauce and cheese are evenly spread. Avoid stacking too thick in one area.

4. Burnt top?
If it browns too quickly, tent the dish with foil after 15 minutes.

5. Cheese not melting?
Use good-quality melting cheeses like raclette or Fontina. Avoid low-moisture shredded bags—they don’t melt as smoothly.

Serving and Pairing Suggestions

Serve as a hearty main with a crisp green salad or roasted vegetables

Add garlic bread or crusty baguette to soak up the sauce

Perfect for holiday buffets or potlucks—easy to slice and serve

Pairs beautifully with a light white wine (try Pinot Blanc or Chardonnay)

Can also be plated individually with fresh herbs sprinkled on top

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days

Freeze in individual portions for up to 2 months (wrap tightly in foil and plastic wrap)

Reheat in oven at 180°C (350°F) covered with foil for 15–20 minutes

Microwave on medium heat in short intervals, but the oven keeps the texture better

Add a splash of milk or a little extra cheese on top before reheating to revive moisture

FAQs

1. Can I use dried lasagna noodles instead of fresh?
Yes, just cook them according to package instructions first or use oven-ready sheets and add more sauce.

2. What can I substitute for raclette cheese?
Try Fontina, Gruyère, or mozzarella. Look for something melty with a nutty flavor.

3. Is this lasagna kid-friendly?
Absolutely! The creamy texture and mild cheese flavors are usually a big hit with children.

4. Can I make this ahead of time?
Yes, assemble it a day ahead and refrigerate. Bake it fresh when ready to serve.

5. Can I add vegetables?
Yes! Thin layers of sautéed spinach, mushrooms, or leeks work beautifully. Just make sure they’re well-drained.

Tips & Tricks

Add a pinch more nutmeg for warmth if you enjoy a bolder flavor.

Always use freshly grated cheese for better melting.

Let the lasagna rest for 10 minutes before slicing—it holds together better.

A sprinkle of fresh thyme or chives before serving adds color and aroma.

Buttering the dish first prevents any stubborn sticking at the bottom.

Recipe Variations

Spinach & Ham Lasagna
Add a layer of wilted spinach (squeeze out excess moisture) between the ham and cheese. The earthy greens balance the richness.

Mushroom Mornay Lasagna
Sauté 250g of mushrooms with garlic and thyme, then layer with the Mornay instead of ham for a vegetarian option.

Turkey & Swiss Version
Swap ham with thinly sliced roast turkey and use Swiss cheese in place of Emmental for a lighter holiday twist.

Smoked Gouda Upgrade
Replace raclette with smoked Gouda for a deeper, smoky flavor profile. Goes well with apple slices or a cider reduction on the side.

Final Thoughts

Some recipes feel like old friends—the kind you trust to show up, comfort you, and make life just a little bit better. This lasagna is one of those for me. It doesn’t shout with spice or color, but rather whispers with warmth, flavor, and quiet elegance.

When I bring this dish to the table, I’m reminded of cozy evenings, laughter around the kitchen island, and the satisfaction of creating something deeply nourishing. I hope you try it, make it your own, and share it with someone you love.

Even after all these years of cooking, a bubbling casserole like this still makes me pause and smile. That’s the kind of magic we all deserve in our kitchens.

Ham And Cheese Lasagna With Creamy Mornay Sauce

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

Pasta & Ham
6 large sheets fresh lasagna pasta
6 slices cooked ham
Mornay Sauce
50g onion, peeled and quartered
50g unsalted butter
55g plain flour
600g semi-skimmed milk
1 egg yolk
½ tsp fine salt
3 pinches ground black pepper
3 pinches ground nutmeg
Cheese
140g grated Emmental cheese
220g sliced raclette cheese (or similar melting cheese)

Instructions

Step 1: Blend the Onion
Pulse quartered onion in a blender for 2 seconds on speed 5. Scrape down the sides.

Step 2: Make the Mornay Sauce
Add butter, flour, milk, egg yolk, salt, pepper, and nutmeg. Cook for 8 minutes at 90°C on speed 4 until thick.

Step 3: Melt in Cheese
Add 100g Emmental cheese. Cook 1 more minute at 90°C, speed 4, until smooth.

Step 4: Prep the Dish
Butter a large gratin dish. Spread a thin layer of sauce on the bottom.

Step 5: First Layer
Add pasta sheets, ¼ of the sauce, 2 ham slices, and ⅓ of the raclette cheese.

Step 6: Build Two More Layers
Repeat with pasta, ⅓ sauce, 2 ham slices, raclette. Do it again for a third layer.

Step 7: Finish and Top
Add final pasta layer. Top with remaining sauce and 40g grated Emmental.

Step 8: Bake
Bake uncovered at 200°C (390°F) for 20 minutes until golden and bubbling.