Express Mountain-Style Raclette Lasagna

Ingredients

• 1 morceau Raclette cheese (a nice piece; remove the rind and cut into slices)
• 2 Onions (thinly sliced)
• Butter (a little, for sautéing the onions)
• Salt (to season the onions)
• Pepper (to season the onions)
• White wine (for deglazing the onions)
• Lasagna sheets (parboil for about 5 minutes in boiling water)
• Butter (the same amount as the flour for the béchamel sauce, equal parts)
• Flour (the same amount as the butter for the béchamel sauce, equal parts)
• Ham (good-quality ham)
• Green salad (to serve as an accompaniment)

Steps

1. 1

   Remove the rind from the raclette cheese, then cut it into slices. Thinly slice the two onions.

2. 2

   Sauté the onions in a small amount of butter. Season with salt and pepper.

3. 3

   When the onions are well browned, deglaze them with white wine.

4. 4

   Parboil the lasagna sheets for about 5 minutes in boiling water, then drain them.

5. 5

   Prepare a béchamel sauce by melting equal parts butter and flour and stirring until creamy. The amount of liquid and the precise proportions are not specified in the source.

6. 6

   Spread a layer of béchamel sauce in the bottom of a baking dish, then add a layer of lasagna sheets.

7. 7

   Add another layer of béchamel sauce, followed by the ham, raclette cheese, and confit onions.

8. 8

   Repeat the layers until the dish is full. Finish with the lasagna sheets, raclette cheese, and béchamel sauce.

9. 9

   Bake at 190 °C for about 30 minutes.

10. 10

    Serve with a green salad.

Notes

The source does not specify the quantities of cheese, pasta, ham, butter, or flour, nor the amount of white wine. It also does not provide the amount of liquid or more precise proportions for the béchamel sauce; estimated quantities are therefore not provided.

Nutrition per serving

• main course
• French
• comfort food
• oven-baked
• gratin
• cheese
• winter