Ingredients
- Fresh lasagna sheets: Fresh pasta cooks quickly and soaks in the flavors better If using dry cook as directed before assembling
- Ham slices: Adds a smoky salty depth Use the best quality ham you can find for bigger flavor
- Onion: Sweet and aromatic provides a foundation for the sauce Look for firm heavy onions with no green shoots
- Butter: Gives richness to the Mornay sauce and encourages that golden top Choose European style or high-fat for the best mouthfeel
- Flour: Allows the sauce to thicken and become silky smooth Make sure to use all-purpose and measure accurately
- Semi-skimmed milk: Strikes the right creamy but light balance Whole milk will make it even creamier if preferred
- Egg yolk: Lends extra richness to the sauce Opt for large fresh eggs
- Salt and pepper: Essential for seasoning Adjust to your taste and use freshly ground pepper for more depth
- Nutmeg: A few pinches make all the difference Freshly ground if you can for that subtle warmth
- Emmental cheese: Melts beautifully and brings a gentle nutty note Buy a block and grate yourself for best melt
- Raclette or other melty cheeses: Layers of flavor and creaminess Gouda comté reblochon or cheddar all shine in this mix Pick a cheese that is rich and creamy
Step-by-Step Instructions
- Prepare the Onions:
- Blend peeled and quartered onion in a blender for just a flash time enough to finely chop Use a spatula to scrape all the bits down from the sides so nothing is wasted
- Make the Sauce:
- Combine butter flour milk egg yolk salt pepper and nutmeg in the same blender or food processor Heat gently until thickened and bubbling about eight minutes Take care not to overcook so your sauce stays lump-free
- Incorporate the Emmental:
- Stir the grated Emmental cheese into the hot sauce letting it melt fully in another minute of stirring until glossy and smooth
- Assemble the Lasagna:
- Butter your baking or gratin dish well so the first layer does not stick Add a spoonful of sauce over the base then cover with a layer of lasagna sheets adjusting the fit as needed
- Layer and Build:
- Spread a quarter of the cheese sauce over your pasta Top with two slices of ham and a third of the raclette or chosen cheese Repeat these layers adding another layer of pasta and sauce more ham and cheese and do this twice more until all ingredients are used
- Finish and Top:
- Top with a last layer of pasta and pour on all remaining sauce ensuring even coverage Sprinkle generously with the rest of the Emmental for a golden top
- Bake to Perfection:
- Heat oven to two hundred degrees Celsius using fan mode Set your dish in the center and bake twenty minutes until bubbling and gorgeously brown on top
