Croque Lasagna Recipe

Ingredients:

• 6 lasagna noodles
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 cup grated Parmesan cheese
• 6 slices deli ham
• 6 slices Swiss cheese
• 1/2 cup panko bread crumbs
• 2 tablespoons olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Boil the lasagna noodles according to the package directions, then rinse with cold water and set aside.
3. Melt the butter in a saucepan over medium heat. Add the flour and whisk gently for about 1 minute, or until the mixture turns golden brown.
4. Gradually whisk in the milk, stirring constantly, until the mixture comes to a simmer. Stir in the salt, black pepper, onion powder, and garlic powder.
5. Remove the saucepan from the heat and stir in the grated Parmesan cheese until it is fully incorporated.
6. Grease a 9×9-inch baking dish with cooking spray or butter.
7. Place two of the lasagna noodles in the baking dish, then top each noodle with a slice of ham and a slice of Swiss cheese. Spoon one-third of the cheese sauce over the top.
8. Add another layer of noodles, ham, Swiss cheese, and cheese sauce. Repeat the layers one more time. You should have used all six noodles by now.
9. Mix together the panko bread crumbs and olive oil, and sprinkle the mixture evenly over the top of the lasagna.
10. Bake the lasagna for 30-35 minutes, or until the top is golden brown and the filling is heated through.
11. Serve hot.

Verdict:

This croque lasagna recipe is a delicious twist on classic lasagna. The creamy cheese sauce melds perfectly with the ham and Swiss cheese, while the panko bread crumbs add a satisfying crunch to each bite.

Serving Suggestions:

• Pair with a green salad for a complete meal.
• Garnish with chopped fresh herbs, such as parsley or basil, for added flavor.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.