12 lasagna noodles (oven-ready or boiled al dente)
3 cups diced ham (or leftover holiday ham!)
3 cups shredded Swiss or Gruyère cheese
1 ½ cups shredded mozzarella
½ cup grated Parmesan
2 tbsp Dijon mustard (optional, for tang)
Fresh parsley or chives (for garnish)
👩🍳 Step-by-Step Instructions
1️⃣ Make the Béchamel
Melt butter in a saucepan over medium heat.
Whisk in flour and cook for 1 minute (don’t let it brown!).
Gradually pour in warm milk, whisking constantly until smooth.
Simmer for 3-5 mins until thickened, then season with nutmeg, salt, and white pepper.
2️⃣ Assemble the Lasagna
Preheat oven to 375°F (190°C).
Spread ½ cup béchamel in the bottom of a 9x13-inch baking dish.
Layer in this order:
4 lasagna noodles
⅓ ham + ⅓ Swiss/Gruyère + ½ cup béchamel
Repeat twice, ending with noodles.
Top with remaining béchamel, mozzarella, and Parmesan.
(Optional: Drizzle Dijon mustard over the top for a flavor boost!)
3️⃣ Bake to Golden Perfection
Cover with foil and bake for 30 mins.
Uncover and bake 15-20 mins more until bubbly and golden.
Let rest 10 mins before slicing (for clean layers!).
💡 Pro Tips for the Best Lasagna
🔸 Use high-quality ham – Leftover baked ham or Black Forest ham works best.
🔸 Don’t skip resting time – Prevents a runny lasagna.
🔸 Add veggies – Sautéed spinach or mushrooms pair beautifully.
🔸 Make ahead – Assemble 1 day ahead and refrigerate (add 10 mins baking time).
🍽️ Serving Suggestions
✨ With a crisp salad – Arugula with lemon vinaigrette cuts the richness.
✨ Pair with white wine – Chardonnay or Sauvignon Blanc.
✨ Holiday brunch star – Serve with mimosas for Easter or Christmas!
🤔 FAQ – Your Questions Answered!
Q: Can I use regular lasagna noodles?
A: Yes! Boil them al dente first (or use no-boil for convenience).
Q: How do I store leftovers?
A: 4 days in the fridge or 3 months frozen (reheat covered with foil).
Q: Can I substitute the ham?
A: Yes! Try turkey, bacon, or even smoked salmon for a luxe twist.