Lasagna Valdostana (Lasagne alla Valdostana)
This super simple lasagna recipe from the Aosta valley is made with Fontina cheese and ham. It doesn't involve a lot of prep or cooking, so perfect for weeknights and family meals!
- Prep time
- 5 min
- Cook time
- 45 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 300 g lasagne pasta sheets
- 300 g Fontina cheese ((10-11oz) cut into small cubes. See notes)
- 200 g cooked ham ((7oz) cut into cubes. You can also use pancetta)
- 150 g Parmigiano Reggiano or Grana ((5oz) grated)
- 1/2 glass white wine
- butter (as required)
- 1 tsp grated nutmeg
- 500 ml fresh milk ((1 pint) )
- salt (to taste)
- ground black pepper (to taste)
Instructions
- 1
Cut the ham and Fontina into small cubes
- 2
Brown the ham in a non-stick pan with a little butter, then add half a glass of white wine and a little pepper. Once the alcohol has evaporated set aside.
- 3
Put the Fontina cubes in a saucepan with the milk, a pinch of salt and the grated nutmeg, and cook on a medium/low heat until the cheese has completely melted. You will need to stir continuously until all the cheese has melted.
- 4
Start by spreading a little fontina sauce in the bottom of your oven dish. Then add a layer of pasta and on top of that, add some tablespoons of fondue and ham. Sprinkle with grated cheese and then make the other layers the same way. Finish with a generous dose of fontina fondue and a sprinkling of grated cheese and black pepper. I made 4 layers of pasta but 3 is okay too. Depends on the depth of your dish.
- 5
Bake the lasagna alla Valdostana in a preheated oven at 180 °c for about 35 minutes, and once ready, let it rest out of the oven for 5-10 minutes before serving. If using dried pasta that hasn't been precooked, cover the dish for the first 15 minutes with aluminium foil. Otherwise the top will brown but the pasta won't be cooked! Dried pasta all needs plenty of liquid. If your Fontina sauce is too thick add some more milk!