Ingredients
→ Main Ingredients
6 large sheets of fresh lasagna
6 slices of ham
50 grams of onion
50 grams of butter
55 grams of flour
600 grams of semi-skimmed milk
1 egg yolk
1/2 teaspoon of salt
3 pinches of pepper
3 pinches of ground nutmeg
140 grams of grated Emmental cheese
220 grams of sliced raclette cheese or alternative cheeses such as gouda, reblochon, comté, beaufort, emmental, or cheddar
Steps
Place the 50 grams of peeled and quartered onion in a blender. Blend for 2 seconds at speed 5, then scrape down the sides with a spatula.
Add the butter, flour, milk, egg yolk, salt, pepper, and nutmeg. Cook for 8 minutes at 90°C on speed 4.
Add the 100 grams of grated Emmental cheese to the sauce and cook for another minute at 90°C on speed 4.
Butter a gratin dish and spread a little Mornay sauce on the bottom. Place a layer of lasagna sheets on top, adjusting the amount as needed.
Spread 1/4 of the Mornay sauce, then place 2 slices of ham and 1/3 of the raclette cheese. Repeat the assembly with another layer of pasta, 1/3 of the remaining sauce, 2 slices of ham, and raclette cheese. Repeat again with a final layer of pasta, half of the remaining sauce, 2 slices of ham, and the remaining raclette cheese.
Finish with a final layer of pasta and the remaining Mornay sauce. Sprinkle with 40 grams of Emmental cheese.
Preheat the oven to 200°C using fan-assisted mode.
Bake the dish for 20 minutes, until the top is golden brown and bubbly.