Now, onto the Mornay sauce! In a medium saucepan over medium heat, I melt the butter and then whisk in the flour until it’s a nice golden color. Gradually, I add in the milk, stirring constantly to avoid lumps, and season with garlic powder, onion powder, salt, and pepper. I let this simmer and thicken for about 5 minutes, then remove it from heat and stir in half of the mozzarella and cheddar cheese until they melt beautifully.
Now comes the fun part: layering! In a greased 9×13 inch baking dish, I spread a little Mornay sauce at the bottom. Then, I layer three lasagna noodles, followed by half of the diced ham, dollops of ricotta, a sprinkle of Parmesan, and a generous drizzle of Mornay sauce. I repeat this layering pattern, finishing with noodles topped with the remaining sauce and cheeses. After that, I cover it tightly with aluminum foil and pop it into the oven for about 30 minutes.
Once my lasagna is bubbly and golden, I take it out and let it sit for about 10–15 minutes. This helps it set and makes serving much easier. Trust me, the smell wafting through my kitchen during this time is simply heavenly!
Pro Tips for Best Results
One of my best tips is to let the lasagna rest before cutting it. I know it’s tempting to dive right in, but allowing it to cool helps the layers hold together better. I’ve made the mistake of serving it too soon, and while it still tasted great, it ended up being a bit of a messy affair!
I also like to experiment with cheese combinations. I tested this lasagna with different types of cheese, and while my favorites are mozzarella and cheddar, a sharp aged gouda adds a lovely depth of flavor! If you want to get adventurous, consider using a mix of Italian cheeses.
Lastly, don’t skip on the seasoning for the Mornay sauce. I always add more garlic and onion powder than the recipe calls for because I love that extra punch of flavor. A pinch of nutmeg can also enhance the creaminess in ways you wouldn’t expect.
Common Mistakes to Avoid
One common mistake I’ve made in the past is using too much sauce. While I appreciate a creamy lasagna, if the sauce completely drowns the noodles, it can make for a soggy dish. I’ve learned that a balanced approach, with just enough sauce to coat the layers, yields the best results. (See the next page below to continue…)