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Ham and Fontina Lasagna

Lauren Volo
Cook Time:
1 hr 15 mins
Prep Time:
30 mins

Chef notes

In my first book, I included a recipe for bow tie pasta with cream and ham because it was a weekly staple that my mom made for us as kids, and needless to say, it was a huge hit. But I think we can agree that we can all use even more pasta, cream and ham in our lives, so I got the blessing from my mama to turn this signature dish into a lasagna. It elevates the original just a touch and makes it special enough for company or even a holiday. It would be right at home on Christmas Day if, like me, you always do a stuffed pasta with the rest of the spread. If you roast a turkey and a ham on Thanksgiving like we do, simply freeze the leftover ham, so you have enough to make the lasagna for Christmas. I've started this tradition, and now my sister says she would "un-sister" me if I ever make a regular lasagna instead of this one!

Technique tip: You can make the béchamel in advance and shred your cheeses in advance and assemble and bake when ready to serve.

Swap option: Feel free to swap prosciutto for ham and any other mix of cheese. I use leeks instead of onions here, but you be the boss of your kitchen and use what you like because, last I checked, Italy has no leeks.

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