Ham and Cheese Lasagna

For the Pasta

• 12 lasagna noodles (no-boil or regular, prepared according to package directions)

For the Ham and Cheese Filling

• 8 tablespoons unsalted butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1 pound thinly sliced cooked ham, cut into bite-sized pieces
• 2 cups shredded mozzarella cheese
• 1 cup shredded Gruyere cheese

For Assembly

• 1 cup grated Parmesan cheese

Prepare the Béchamel Sauce

1. Melt the butter in a large saucepan over medium heat
2. Whisk in the flour and cook for 1 minute, stirring constantly
3. Gradually whisk in the milk until smooth
4. Bring to a simmer, stirring constantly, until the sauce thickens, about 5-8 minutes
5. Remove from heat and stir in salt, pepper, and nutmeg

Assemble the Lasagna

1. Preheat your oven to 375°F
2. Spread a thin layer of béchamel sauce on the bottom of a 9x13 inch baking dish
3. Arrange a layer of lasagna noodles over the sauce
4. Spread half of the ham evenly over the noodles
5. Spoon one-third of the remaining béchamel sauce over the ham
6. Sprinkle with one-third of the mozzarella and Gruyere cheeses
7. Repeat the layers: noodles, remaining ham, one-third béchamel sauce, one-third cheeses
8. Add a final layer of noodles
9. Spread the rest of the béchamel sauce over the top noodles
10. Sprinkle evenly with the grated Parmesan cheese

Bake the Lasagna

1. Cover the baking dish tightly with aluminum foil
2. Bake for 25 minutes
3. Remove the foil and bake for an additional 20-25 minutes, or until golden brown and bubbly
4. Let the lasagna rest for 10-15 minutes before slicing and serving