Name: Hearty Beef, Ham & Cheese Lasagna: A Family Favorite!
Prep time: 1 h 20 min
Cook time: 3 h 50 min
Total time: 5 h 10 min
Yield: 8-10 servings
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 medium carrots, chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1.5 lbs (680g) ground beef (80/20); 1.5 cups beef broth (for deglazing and sauce); 1 (28-ounce) can crushed tomatoes; 1 (15-ounce) can tomato sauce or passata; 2 tablespoons tomato paste; 1 bay leaf; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; Pinch red pepper flakes (optional); Salt and black pepper to taste; 1/2 cup (1 stick) unsalted butter; 1/2 cup all-purpose flour; 5 cups whole milk, warmed; 1/2 teaspoon freshly grated nutmeg; Salt and white pepper to taste; 100 grams grated Emmental cheese (for Mornay sauce); 1 box (12-14 sheets) lasagna noodles (oven-ready or par-boiled); 1 lb (450g) shredded whole milk mozzarella cheese; 1/2 cup grated Parmesan cheese, plus extra for topping; 8 ounces (225g) thinly sliced beef ham; 40 grams grated Emmental cheese (for final topping); 2 tablespoons fresh parsley, chopped (optional garnish)

Lasagna With Beef Ham And Cheese – just hearing those words evokes images of warmth, family, and an irresistible aroma filling the kitchen. There’s a profound satisfaction that comes from assembling and then savoring a perfectly baked lasagna, a true culinary masterpiece of layered pasta, rich sauces, and delightful fillings. This iconic dish, with its roots deep in Italian tradition, has evolved from ancient Roman preparations to the beloved comfort food we cherish today, a testament to its enduring appeal across generations. While classic lasagna often features one type of meat, our rendition elevates the experience by harmoniously blending the robust flavors of savory beef with the subtle saltiness of ham, all enveloped in a creamy, gooey embrace of premium cheeses.

I find that what truly makes this dish a timeless favorite is its incredible versatility and the joyous symphony of textures and tastes. Each forkful offers a tender chew from the perfectly cooked pasta, a hearty bite from the savory meats, and the comforting, luscious melt of various cheeses. It’s the kind of meal that effortlessly brings everyone to the table, sparking conversation and creating cherished memories, making it ideal for special gatherings or simply an indulgent weeknight treat. Our Lasagna With Beef Ham And Cheese promises a symphony of flavors that will delight your palate and quickly become a cherished addition to your family’s recipe repertoire.

Ingredients:

For the Rich Beef Ragu:
- 2 tablespoons olive oil, extra virgin for the best flavor
- 1 large yellow onion, finely chopped – this forms the foundation of our flavor base
- 2 carrots, medium-sized, peeled and finely chopped – adding natural sweetness and depth
- 2 celery stalks, finely chopped – an essential part of the soffritto, contributing to complex flavors
- 4 cloves garlic, minced – because can you ever have too much garlic in a delicious Italian dish?
- 1.5 lbs (about 680g) ground beef, 80/20 lean to fat ratio for maximum flavor and juiciness
- 1/2 cup dry red wine (like Merlot or Cabernet Sauvignon) – for deglazing and deepening the flavor profile
- 1 (28-ounce) can crushed tomatoes – the main body of our sauce
- 1 (15-ounce) can tomato sauce or passata – for a smoother consistency
- 2 tablespoons tomato paste – to concentrate the tomato flavor beautifully
- 1 cup beef broth or stock – adding richness and liquid for simmering
- 1 bay leaf – for subtle aromatic notes
- 1 teaspoon dried oregano – a classic Italian herb
- 1/2 teaspoon dried basil – complementing the oregano wonderfully
- Pinch of red pepper flakes (optional, but I love a tiny kick!)
- Salt and freshly ground black pepper to taste – season generously throughout the process
For the Creamy Béchamel Sauce:
- 1/2 cup (1 stick) unsalted butter – the base of our roux
- 1/2 cup all-purpose flour – to create a thickening roux
- 5 cups whole milk, warmed – warming helps prevent lumps and speeds up the process
- 1/2 teaspoon freshly grated nutmeg – an absolute must for béchamel, trust me on this!
- Salt and white pepper to taste – white pepper keeps the sauce looking pristine
For Assembling the Lasagna With Beef Ham And Cheese:
- 1 box (about 12-14 sheets) lasagna noodles, oven-ready or classic sheets (if using classic, you’ll need to par-boil them)
- 1 lb (about 450g) whole milk mozzarella cheese, shredded – I always recommend shredding your own for better melt and less anti-caking agents
- 1/2 cup grated Parmesan cheese, plus extra for topping – the salty, umami kick every lasagna needs
- 8 ounces (about 225g) thinly sliced beef ham – this is our special twist, adding a wonderful savory, slightly smoky layer to our Lasagna With Beef Ham And Cheese
- 2 tablespoons fresh parsley, chopped (for garnish, optional)

Preparing the Rich Beef Ragu

Start the Soffritto: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onions, carrots, and celery. I always take my time with this step, allowing the vegetables to soften and become slightly translucent, which usually takes about 8-10 minutes. Stir occasionally. This aromatic base, known as soffritto, is the secret to a deeply flavorful ragu.
Add the Garlic: Once the vegetables are tender, stir in the minced garlic. Cook for another minute until fragrant, being careful not to burn it – burnt garlic can turn bitter very quickly!
Brown the Ground Beef: Push the vegetables to one side of the pot and add the ground beef to the other. Break up the meat with a spoon and brown it thoroughly, stirring occasionally, until no pink remains. This usually takes about 7-10 minutes. It’s crucial to get a good sear on the beef to develop rich, complex flavors. Drain any excess fat if there’s a lot, but I usually leave a little for extra flavor. Then, stir the browned beef into the cooked vegetables.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon. This is called deglazing, and those bits are pure flavor! Let the wine simmer and reduce for about 2-3 minutes until most of it has evaporated. The aroma at this stage is absolutely heavenly.
Build the Sauce: Stir in the crushed tomatoes, tomato sauce, and tomato paste. Add the beef broth, bay leaf, dried oregano, and dried basil. If you’re using them, now is the time to add your pinch of red pepper flakes. Season generously with a teaspoon of salt and a half teaspoon of freshly ground black pepper.
Simmer for Perfection: Bring the sauce to a gentle simmer, then reduce the heat to low. Cover the pot, leaving the lid slightly ajar to allow some steam to escape. Let the ragu simmer for at least 2 hours, or even better, 3-4 hours. The longer it simmers, the more the flavors will meld and deepen, creating an incredibly rich and satisfying sauce for our Lasagna With Beef Ham And Cheese. Stir occasionally to prevent sticking. Towards the end of the simmering, taste and adjust the seasoning as needed. Remove the bay leaf before assembling the lasagna.

Crafting the Creamy Béchamel Sauce

Prepare the Roux: In a medium-sized saucepan, melt the unsalted butter over medium heat. Once the butter is fully melted and foamy, sprinkle in the all-purpose flour. Whisk continuously for 1-2 minutes to create a smooth paste, or roux. It should smell slightly nutty, but don’t let it brown too much; we want a white roux for our béchamel.
Gradually Add Milk: Slowly pour in the warmed whole milk, a little at a time, whisking constantly to prevent lumps. It’s important to add the milk slowly at first, allowing the roux to absorb it, creating a thick paste before adding more. This gradual process is key to a silky-smooth béchamel.
Thicken the Sauce: Once all the milk has been incorporated, continue to whisk constantly over medium heat. Bring the sauce to a gentle simmer, and it will begin to thicken. This usually takes about 5-8 minutes. Keep whisking until the sauce coats the back of a spoon and leaves a clear trail when you run your finger through it. This consistency is often referred to as “nappe.”
Season the Béchamel: Remove the béchamel from the heat. Stir in the freshly grated nutmeg, a pinch of salt, and a dash of white pepper. Taste and adjust the seasoning as needed. If you find any lumps, you can push the sauce through a fine-mesh sieve, but with careful whisking, you should achieve a perfectly smooth sauce. Set aside, covering it with plastic wrap directly on the surface to prevent a skin from forming.

Prepping the Lasagna Noodles and Other Components

Prepare the Lasagna Noodles: If you are using oven-ready lasagna noodles, you can skip this step and use them directly from the box. If you’re using traditional lasagna noodles, bring a large pot of salted water to a rolling boil. Cook the noodles according to package directions until al dente, usually about 8-10 minutes. Drain them well and lay them out flat on parchment paper or a clean kitchen towel to prevent sticking. I like to drizzle a tiny bit of olive oil over them to ensure they stay separate. This step is crucial for preventing a dry or tough Lasagna With Beef Ham And Cheese.
Shred and Grate Cheeses: If you haven’t already, shred your whole milk mozzarella cheese and grate your Parmesan cheese. Freshly shredded cheese truly makes a difference in terms of melt and flavor.
Prepare the Beef Ham: Arrange your thinly sliced beef ham, making sure it’s ready to be layered into our magnificent lasagna. The beef ham adds a unique and delightful savory element to this “Lasagna With Beef Ham And Cheese” recipe.

Assembling the Magnificent Lasagna With Beef Ham And Cheese

Now comes the fun part! This is where all our hard work comes together to create an unforgettable dish. Preheat your oven to 375°F (190°C).

Prepare the Baking Dish: Lightly grease a 9×13-inch (23×33 cm) baking dish. I usually use a little olive oil or cooking spray.
First Layer – Sauce: Spread about 1 cup of the beef ragu evenly over the bottom of the prepared baking dish. This prevents the noodles from sticking and provides a flavorful base.
First Layer – Noodles: Arrange a single layer of lasagna noodles over the ragu. Depending on your noodles and dish size, you might need to break some to fit perfectly. Overlap them slightly if necessary.
First Layer – Ragu & Béchamel: Spread about 1.5 cups of the rich beef ragu over the noodles, ensuring good coverage. Drizzle about 1 cup of the creamy béchamel sauce evenly over the ragu.
First Layer – Cheese & Ham: Sprinkle about one-third of the shredded mozzarella cheese and a generous tablespoon of Parmesan cheese over the béchamel. Now, lay a single layer of the thinly sliced beef ham over the cheese. This is where our “Lasagna With Beef Ham And Cheese” truly begins to take shape!
Repeat Layers: Repeat the layering process two more times:
- Noodles
- Ragu (1.5 cups)
- Béchamel (1 cup)
- Mozzarella (one-third of remaining)
- Parmesan (generous tablespoon)
- Beef Ham (single layer)
You should have three distinct layers of ragu, béchamel, cheese, and beef ham.
Final Layer: Place a final layer of noodles on top. Spread the remaining beef ragu over these noodles. Then, cover generously with the remaining béchamel sauce, ensuring it reaches all the edges.
Top with Cheese: Sprinkle the remaining mozzarella cheese and the rest of the Parmesan cheese generously over the top. This will create that beautiful golden-brown, bubbly crust that everyone loves. For an extra touch, I sometimes sprinkle a tiny bit more dried oregano on top before baking.

Baking and Resting Your Lasagna Masterpiece

Initial Bake (Covered): Cover the baking dish tightly with aluminum foil. I like to spray the underside of the foil with cooking spray to prevent the cheese from sticking. Place the lasagna in the preheated oven and bake for 30 minutes. Baking it covered allows the heat to penetrate evenly, ensures the noodles cook through, and prevents the top from browning too quickly.
Final Bake (Uncovered): Remove the foil and continue to bake for another 20-25 minutes, or until the top is golden brown and bubbly, and the sauce is simmering enthusiastically around the edges. If you desire an even deeper golden crust, you can briefly switch on the broiler for a minute or two, but watch it very carefully to prevent burning!
The Crucial Resting Period: This step is arguably as important as the baking itself for a perfect “Lasagna With Beef Ham And Cheese”! Once baked, remove the lasagna from the oven and let it rest for at least 15-20 minutes on a wire rack before slicing and serving. Why is resting so important? It allows the layers to set and the sauces to reabsorb, preventing the lasagna from collapsing into a messy pile when you cut into it. This patience is rewarded with beautifully defined, intact slices.
Serve and Enjoy: Garnish with fresh chopped parsley, if desired. Slice your magnificent Lasagna With Beef Ham And Cheese into generous portions and serve warm. It pairs wonderfully with a simple green salad and some crusty bread. Get ready for applause, because this recipe delivers on flavor and satisfaction!

Conclusion:

And so, my friends, we reach the grand finale of our culinary journey with this truly exceptional lasagna recipe. I truly believe that if there’s one dish you absolutely must add to your repertoire, it’s this one. What makes it so utterly irresistible, you ask? It’s the harmonious symphony of flavors and textures that come together in every single bite. Imagine those perfectly al dente pasta sheets, tenderly cradling a rich, slow-simmered meat sauce, packed with savory ground beef and subtle hints of smoky ham, all interwoven with generous layers of creamy ricotta, tangy Parmesan, and ooey-gooey mozzarella. It’s more than just a meal; it’s an experience, a warm embrace from the inside out, capable of transforming any ordinary evening into a special occasion.

I find immense satisfaction in creating something so hearty and comforting, knowing that each carefully constructed layer contributes to an unforgettable dining experience. This particular iteration, the Lasagna With Beef Ham And Cheese, stands out because of its robust profile and universally appealing combination of ingredients. It’s the kind of dish that garners rave reviews and leaves everyone at the table feeling utterly content. It’s a testament to the power of classic comfort food done right, a dish that feels both familiar and excitingly elevated.

Now, let’s talk about how to truly make this dish shine on your table, or even how to put your own unique spin on it. While this lasagna is undeniably a showstopper on its own, I always love pairing it with a simple, crisp green salad tossed in a light vinaigrette to cut through the richness. A side of warm, crusty garlic bread is practically mandatory for soaking up any delicious leftover sauce – trust me on this! For a touch of elegance, consider a glass of medium-bodied red wine, perhaps a Chianti or a Merlot, which beautifully complements the deep, savory notes of the meat sauce. If you’re hosting, a fresh caprese salad can also serve as a wonderful appetizer, setting the stage for the main event.

Feeling a bit adventurous or want to customize it to your family’s preferences? I’ve experimented with a few variations that I think you’ll love. For an extra boost of nutrition and color, try sautéing some fresh spinach or thinly sliced mushrooms and folding them into your ricotta mixture or adding them to the meat sauce. You could also swap out some of the mozzarella for provolone or fontina for a different cheesy dimension. A pinch of red pepper flakes in the sauce can add a delightful warmth and subtle kick, perfect for those who enjoy a little spice. And for the ultimate make-ahead convenience, this lasagna freezes beautifully! Simply bake it until golden, let it cool completely, slice it into individual portions, and then freeze them in airtight containers. Thaw overnight in the fridge and reheat gently in the oven for a quick, delicious meal on a busy weeknight.

So, my friends, now it’s your turn. I truly hope that you feel inspired to roll up your sleeves and dive into the wonderful process of creating this incredible lasagna in your own kitchen. There’s a special kind of magic that happens when you bring these ingredients together, and the aroma alone will be enough to get your taste buds tingling. Don’t be intimidated by the layers; it’s a truly rewarding experience, and the end result is absolutely worth every moment of effort. I am incredibly excited for you to experience the joy of making and tasting this magnificent dish. Please, please, please don’t hesitate to give it a try! Once you’ve made it, I would absolutely love to hear all about your experience. Did you add any variations? What did your family think? Share your successes, your serving suggestions, and any fun anecdotes in the comments below or on your social media. I genuinely can’t wait to see your creations and hear how this recipe becomes a beloved staple in your home!