You know those days when you just need something warm and cheesy? Like, a hug in a pan. I have those days a lot. And I used to think making lasagna was this huge, complicated thing that would take all day and leave my kitchen a disaster.
But I’m going to show you how to make a ham and cheese lasagna that’s so easy and comforting, it’ll become your go-to meal. This isn’t your typical red sauce lasagna. It’s creamy, it’s cheesy, and it has that salty kick from the ham that just works.
Trust me, you can do this. We’re going to walk through it together, and by the end, you’ll have a perfect pan of lasagna that tastes like it came from a little Italian grandma’s kitchen.
What You’ll Need
Okay, let’s talk about the ingredients. Getting the right stuff makes a huge difference, but don’t stress if you need to swap things around. The most important part is just getting started. I’ve broken it down into what you need for the cheesy sauce and what you need for the main lasagna part.
For the Creamy Béchamel Sauce
This sauce is the heart of the whole dish. It sounds fancy, but it’s really just butter, flour, and milk. It’s what makes everything so creamy and amazing.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 6 tablespoons |
| All-Purpose Flour | ½ cup |
| Whole Milk | 4 cups |
| Grated Nutmeg | ¼ teaspoon |
| Salt | 1 teaspoon |
| Black Pepper | ½ teaspoon |
For the Lasagna Assembly
This is where it all comes together. Don’t skimp on the cheese here; it’s kind of the whole point. And grating your own cheese is way better than the pre-shredded stuff, which has weird powders on it.
| Ingredient | Amount |
|---|---|
| Lasagna Noodles | 12 noodles (regular, not no-boil) |
| Deli Ham | 1 pound, sliced thin |
| Shredded Mozzarella | 2 cups |
| Shredded Provolone | 2 cups |
| Grated Parmesan | 1 cup |
| Fresh Parsley | ¼ cup, chopped (for garnish) |
The Tools for the Job
You don’t need any wild kitchen gadgets for this. Just the basics will do.
- A big pot: For boiling the lasagna noodles.
- A 9×13 inch baking dish: This is the standard size for lasagna. Glass or ceramic works great.
- A large saucepan: For making that delicious béchamel sauce.
- A whisk: This is your best friend for getting a smooth sauce.
- A couple of bowls: For mixing your cheeses.
- Spatula or large spoon: For spreading everything around.
My Pro Tips for a Perfect Lasagna
Over the years, I’ve made a lot of lasagnas. Some were great, and some… well, they taught me things. Here are a few tricks I learned so you don’t have to make the same mistakes I did.
- Warm Your Milk: Before you add the milk to your butter and flour mixture for the sauce, heat it up in the microwave or a small pot. Just until it’s warm, not boiling. Cold milk hitting hot butter and flour is what causes lumps. Warm milk mixes in so much easier, giving you a silky-smooth sauce every time.
- Don’t Drown the Noodles: When you’re layering, it’s easy to go crazy with the sauce. But if you use too much, your lasagna will be watery and fall apart when you try to serve it. You want just enough sauce to coat everything. A thin layer on the bottom, a thin layer over each set of noodles. The cheese and ham will add moisture too.
- Let It Rest. No, Seriously: This is the hardest part. When that bubbly, golden-brown lasagna comes out of the oven, you’ll want to dive right in. Don’t do it. You have to let it sit on the counter for at least 15-20 minutes. This gives it time to set up, so when you cut into it, you get a clean slice instead of a cheesy puddle.
- Grate Your Own Cheese: I know I already said it, but it’s that important. The bagged shredded cheese has stuff like potato starch in it to keep it from clumping. That stuff also keeps it from melting as nicely. Grating a block of mozzarella and provolone only takes a few minutes and the result is a million times better.
Let’s Build This Thing: Step-by-Step
Alright, are you ready? We’re going to do this in a few simple stages. First the noodles, then the sauce, then putting it all together.
Step 1: Get the Noodles Ready
Bring a big pot of water to a boil. Add a good amount of salt to it (it should taste like the ocean). Cook your lasagna noodles according to the package directions, but pull them out about 2 minutes before they’re supposed to be done. They’ll finish cooking in the oven. Drain them and lay them flat on a piece of parchment paper so they don’t stick together.
Step 2: Make the Creamy Sauce
In your large saucepan, melt the 6 tablespoons of butter over medium heat. Once it’s all melted and bubbly, sprinkle in the ½ cup of flour. Whisk it constantly for about one minute. It will look like a thick paste. This is called a “roux,” and it’s what will thicken our sauce.
Step 3: Add the Milk (Slowly!)
Now, grab your warm milk. While whisking, pour in about a cup of the milk. The mixture will get really thick and weird-looking. Don’t panic! Just keep whisking until it’s smooth. Then, slowly pour in the rest of the milk, whisking the whole time. Keep stirring until the sauce thickens up enough to coat the back of a spoon. This should take about 5-8 minutes.
Step 4: Season the Sauce
Turn off the heat. Stir in the 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of nutmeg. The nutmeg might sound weird, but it’s a classic secret ingredient in cream sauces. It adds a warmth you can’t quite put your finger on, but you’d miss it if it wasn’t there.
Step 5: Mix Your Cheeses
In a medium bowl, toss together your 2 cups of shredded mozzarella, 2 cups of shredded provolone, and ½ cup of your grated Parmesan. Just give them a quick mix with your hands so they’re all friends.
Step 6: Start Layering!
Preheat your oven to 375°F (190°C). Grab your 9×13 inch baking dish. Start with a thin layer of your cream sauce on the bottom of the dish. This prevents the bottom noodles from sticking and burning.
Step 7: The First Layer
Place three lasagna noodles side-by-side on top of the sauce. Spread about a cup of the béchamel sauce over the noodles. Then, arrange a layer of your sliced ham on top. Sprinkle about one-third of your cheese mixture over the ham.
Step 8: Repeat, Repeat, Repeat
Do it all again. Another layer of three noodles, another cup of sauce, another layer of ham, and another third of the cheese. Then one more time: noodles, sauce, ham, cheese. You should end with three full layers.
Step 9: The Final Top Layer
Place your last three noodles on top. Spread the remaining sauce all over them, making sure to get it to the edges. Sprinkle the remaining ½ cup of Parmesan cheese all over the top. This will give you that beautiful golden-brown crust.
Step 10: Bake to Perfection
Cover the baking dish with foil and bake for 25 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is bubbly and golden brown. You’ll know it’s done when you can see the sauce bubbling around the edges.
Step 11: The All-Important Rest
Take it out of the oven and let it sit on your counter for at least 15 minutes. Go ahead, set a timer. This step is what makes your lasagna sliceable. Garnish with some fresh chopped parsley before you serve it.
Swaps and Fun Variations
One of the best things about lasagna is you can change it up.
- Change the Meat: Not a ham person? Sliced turkey, prosciutto, or even cooked and crumbled Italian sausage would be amazing.
- Add Some Veggies: Want to sneak in some greens? A layer of wilted spinach (make sure you squeeze out all the water!) or some sautéed mushrooms would be a great addition.
- Play with Cheeses: Feel free to mix up the cheeses. Fontina, Gruyère, or a little bit of sharp cheddar could add a whole new flavor. Just make sure they are good melting cheeses.
Making It Ahead of Time
This is a fantastic dish to make ahead. You can assemble the entire lasagna, cover it tightly with plastic wrap and then foil, and keep it in the fridge for up to two days before baking. When you’re ready to bake, just take it out of the fridge for about 30 minutes to take the chill off, then bake as directed (you might need to add 10-15 minutes to the covered baking time).
What to Do With Leftovers
If you have leftovers (and that’s a big “if”), they store really well.
| How to Store | How Long | Reheating Tips |
|---|---|---|
| In the Fridge | Up to 4 days | Cover with foil, bake at 350°F until hot. |
| In the Freezer | Up to 3 months | Thaw in fridge overnight, then bake. |
You can cut the leftovers into individual portions before storing them. That makes for the easiest lunch ever. Just pop a slice in the microwave or toaster oven.
What Should I Serve With It?
This lasagna is super rich and satisfying, so you don’t need much on the side.
A simple green salad with a light vinaigrette is perfect. The acidity from the dressing cuts through the richness of the cheese and cream sauce. Some garlic bread is also pretty much required, just for sopping up any extra sauce on your plate.
Frequently Asked Questions
Q1. My sauce is lumpy! What did I do wrong?
Ans: Lumps usually happen when cold milk hits the hot flour-butter mixture. If you have lumps, you can usually whisk them out. If they’re stubborn, pour the sauce through a fine-mesh strainer.
Q2. Can I use no-boil lasagna noodles?
Ans: You can, but you might need to add a little extra sauce or a splash of milk to the bottom of the pan, as those noodles absorb more liquid. I personally think the texture of regular boiled noodles is better here.
Q3. My lasagna came out watery. Why?
Ans: This usually happens for two reasons: too much sauce, or you didn’t let it rest long enough after baking. Be mindful of using just enough sauce to coat each layer, and make sure you let it sit for at least 15 minutes.
Q4. Can I freeze the whole unbaked lasagna?
Ans: Absolutely! Assemble it in a freezer-safe dish, cover it tightly with plastic wrap and foil, and freeze for up to 3 months. Let it thaw in the refrigerator for 24 hours before baking.
Wrapping Up
See? You did it. That wasn’t so bad, was it? You now have a pan of the most delicious, comforting ham and cheese lasagna sitting in your kitchen, and you made it from scratch.
This is the kind of food that makes people happy. It’s perfect for a Sunday dinner, for bringing to a friend who needs a little comfort, or just for a random Tuesday when you deserve something amazing. Now go cut yourself a big slice.
I’d love to hear how it went for you! Did you make any changes? Did your family love it? Drop a comment below and let me know.
