Let’s be real, lasagna sounds like a project. You think of a long Sunday spent juggling pots and pans. But what if I told you there’s a way to get that cheesy, layered goodness without all the fuss?
This ham and cheese lasagna is my go-to for a reason. It’s got all the comfort of the classic dish but comes together so much faster. It’s the kind of meal that makes everyone at the table happy.
We’re swapping the heavy meat sauce for a simple, creamy cheese sauce and savory ham. This isn’t just a recipe; it’s your new weeknight superstar. So let’s get into it.
What You’ll Need
This recipe uses simple ingredients you can find at any store. Don’t worry about getting fancy stuff unless you want to.
- 1 box (16 ounces) lasagna noodles
- 1 pound cooked ham, diced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 4 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- A pinch of nutmeg
- 2 cups shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup shredded provolone cheese
Pro Tips
I’ve made a lot of lasagna in my day. Here are a few things I’ve learned that make a huge difference, especially with this recipe.
- Don’t Overcook Your Noodles: Boil them for about 2 minutes less than the package says. They’ll finish cooking in the oven and won’t turn to mush.
- Cheese Sauce Secret: After you make the white sauce (the béchamel), take it off the heat before you stir in the cheese. This keeps it smooth and prevents it from getting grainy.
- Let It Rest: This is the hardest part! Let the lasagna sit for at least 15 minutes after it comes out of the oven. This helps it set, so you can cut clean, beautiful slices that don’t fall apart.
Tools You’ll Need
You don’t need any special equipment for this. Just your basic kitchen gear will do the job perfectly.
| Tool | Purpose |
|---|---|
| 9×13 inch Baking Dish | For assembling and baking the lasagna. |
| Large Pot | To boil the lasagna noodles. |
| Large Skillet or Saucepan | For making the creamy cheese sauce. |
| Whisk | Crucial for a lump-free sauce. |
| Spatula or Large Spoon | For spreading layers evenly. |
Substitutions and Variations
This recipe is very flexible. Feel free to play around with it to use what you have or to suit your taste.
| Ingredient | Substitution Ideas |
|---|---|
| Ham | Diced cooked turkey, shredded chicken, or crispy prosciutto. |
| Cheeses | Gruyère, fontina, or asiago cheese work great with the ham. |
| Add-ins | Sautéed spinach, mushrooms, or peas can be added to the layers. |
Make-Ahead Tips
You can easily prepare this dish ahead of time. Assemble the entire lasagna, but don’t bake it.
Cover it tightly with plastic wrap and then foil. You can keep it in the fridge for up to 2 days before baking. Just add about 10-15 minutes to the baking time since it will be cold.
Step-by-Step Instructions
Step 1: Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package directions, but slightly undercook them. Drain and set them aside.
Step 2: While the noodles cook, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for one minute until it’s a smooth paste.
Step 3: Slowly pour in the milk while whisking constantly to prevent lumps. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon.
Step 4: Remove the sauce from the heat. Stir in the salt, pepper, nutmeg, 1 cup of mozzarella, and all of the Parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth.
Step 5: Now it’s time to build your lasagna. Spread a thin layer of sauce in the bottom of your 9×13 inch baking dish.
Step 6: Arrange a single layer of noodles over the sauce. Top with one-third of the remaining sauce, half of the diced ham, and half of the provolone cheese.
Step 7: Repeat the layers: noodles, sauce, the rest of the ham, and the rest of the provolone. Finish with a final layer of noodles, the last bit of sauce, and top it all with the remaining 1 cup of mozzarella.
Step 8: Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 20-25 minutes, or until the top is bubbly and golden brown.
Step 9: Let the lasagna rest on a wire rack for at least 15 minutes before cutting and serving.
The Details: Nutrition, Swaps, and Pairings
Here’s a quick guide to help you fit this recipe into your life.
| Category | Suggestions |
|---|---|
| For a Lighter Meal | Use skim milk and reduced-fat cheese. You can also use low-sodium ham. |
| Gluten-Free Option | Simply swap the regular lasagna noodles for your favorite gluten-free brand. |
| What to Serve With It | A simple green salad with a vinaigrette or some steamed green beans. Garlic bread is always a good idea too. |
| Time-Saving Tip | Use no-boil lasagna noodles to skip the boiling step entirely. Just add about 1/2 cup of extra milk to the sauce. |
Leftovers and Storage
Got leftovers? Lucky you. Store them in an airtight container in the refrigerator for up to 4 days.
You can also freeze individual portions. To reheat, just pop a slice in the microwave or bake it in the oven at 350°F (175°C) until hot and bubbly.
Frequently Asked Questions
Q1. Why did my lasagna turn out watery?
Ans: This usually happens if your sauce is too thin or if you didn’t let the lasagna rest after baking. Resting allows the layers to set and absorb any extra liquid.
Q2. Can I use no-boil noodles?
Ans: Yes, you can. Just make sure your sauce is a little thinner to give the noodles enough liquid to cook in. Adding a little extra milk to the sauce should do the trick.
Q3. Can I assemble this ahead and freeze it before baking?
Ans: Absolutely. Assemble the lasagna in a freezer-safe dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Thaw it in the fridge overnight before baking as directed.
Wrapping Up
See? Lasagna doesn’t have to be a huge production. This ham and cheese version is proof that you can have a seriously comforting and delicious meal without spending all day in the kitchen.
Give it a try and see how easy it is. I’d love to hear how it turns out for you. Drop a comment below with your experience or any questions you have
