Lasagna Valdostana (Lasagne alla Valdostana)
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Servings
4
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Calories
874 kcal
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Course
Main Course
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Cuisine
Italian
Lasagna Valdostana (Lasagne alla Valdostana)
Description
Starting with dried or fresh lasagne sheets, the ham is browned in butter with white wine and pepper until the alcohol evaporates, adding depth and a subtle tang. The Fontina cheese is gently melted into warm milk with a pinch of salt and freshly grated nutmeg to create a creamy sauce, stirred continuously to ensure a smooth texture.
Assembly involves layering a base of the Fontina sauce in the baking dish, topped with pasta sheets, ham, generous spoonfuls of the Fontina fondue, and a sprinkle of grated Parmigiano Reggiano. The process is repeated for three or four layers before baking. The heat melts the cheeses and melds the flavors resulting in a flavorful, rich casserole with golden edges and a tender center.
This lasagna works well as a hearty main course, accompanied by a simple salad to balance richness. Breadcrumbs can be added before baking for a crispier top. Substitutes for Fontina include Emmental, Gruyère, provolone, or Gouda, allowing for slight flavor variation. Oven temperatures are given in Celsius, with 180°C recommended for baking.
Ingredients
- 300 g lasagne pasta sheets (10-11oz) dried or fresh. Dried lasagne may need to be precooked very al dente before assembling the lasagna.
- 300 g fontina cheese (10-11oz) cut into small cubes. See notes
- 200 g ham 7oz) cut into cubes. You can also use pancetta, cooked
- 150 g Parmigiano Reggiano cheese 5oz) grated, or grana cheese
- ½ glass white wine
- butter as required
- 1 teaspoon nutmeg grated
- 500 ml milk 1 pint, fresh
- salt to taste
- black pepper to taste, ground
Instructions
Prepare the ingredients
- Cut the ham and Fontina into small cubes
Cook the ham
- 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.
Make the cheese sauce
- 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.
Put your lasagna together and bake.
- 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.
- 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!
Notes
- Fontina cheese can be substituted with Emmental, Gruyère, provolone, or Gouda for different flavors.
- Sprinkling breadcrumbs on top before baking helps create a crispier crust.
- Oven temperatures are provided in Celsius; 180°C corresponds to about 356°F.
- If using dried lasagne sheets, precook them until very al dente before assembly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 874 kcal
% Daily Value*
| Calories | 874kcal | 44% |
| Carbohydrates | 64g | 21% |
| Protein | 56g | 112% |
| Fat | 42g | 65% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 164mg | 55% |
| Sodium | 1834mg | 76% |
| Potassium | 595mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 10g | 20% |
| Vitamin A | 1186IU | 24% |
| Vitamin C | 12mg | 13% |
| Calcium | 1036mg | 104% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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