Crispy Prosciutto Cheesy White Lasagna.

Meet your new cold-weather crowd-pleaser: a super creamy white lasagna with golden, crisp prosciutto on top. It’s rich and comforting, but still weeknight-manageable.

We’ll walk through the best noodles to use, how to keep the sauce silky (not greasy), and the easy trick for shatter-crisp prosciutto. Make it tonight, or assemble ahead for a no-stress bake.

watch the how to video here:

crispy prosciutto cheesy white lasagna from Half Baked Harvest on Vimeo.

Because really, who doesn’t need cheese filled lasagna on the Monday after Thanksgiving? It’s clearly just the right thing to do. After a whirlwind weekend, I think we could use a meal like this to help ease us back into the work week. Plus, there’s some spinach involved, so I mean it’s kind salad…ish?

Right, right!

But guys let’s talk about our Thanksgiving weekends, how was everyone’s? Mine was pretty awesome. No major drama to report, good food was had, family stories were shared, and the house is now decked out with Christmas! Thanksgiving day was spent cooking up a storm, celebrating my brother Kai’s, 21st birthday and making a heck of a lot of cocktails. Finished the night off with about ten minutes of a Christmas movie before my eyes gave in and I went to bed at the earliest hour I have in months, YES! Friday was spent doing zero black Friday shopping, instead I was back in the kitchen cooking and photographing. I have a crazy month ahead, but despite my slightly overwhelming to do list, I am surprisingly, not too stressed and more just excited for Christmas time to finally be here. Other highlights of the long weekend include decorating the Christmas tree, watching Home Alone while putting together these Cookie Decorating Kits and listening to all the Christmas music! Oh, and it’s been snowing since Sunday and I could not be happier about it!

I’ve already shared not one, not two, but three Christmas inspired posts and there are SO many more to come. Dying to know what you guys are excited about this holiday season. Any recipes you’d love to see? Homemade crafts? What? Let me know!

While your brains are all thinking upon Christmas recipes and things you might want to see on the blog this season, let me tell you all about this here crispy prosciutto cheesy white lasagna. It’s one of my favorite white lasagnas, probably because of all that crispy prosciutto on top…okok and of course all the CHEESE. This is beyond delicious and I could not think of a better recipe to kind of kick off my holiday inspired entertaining recipes. Whenever I think of December dinners/recipes, I always think of lasagna. This traditional one is typically my go-to, but when my family comes into town for Christmas, there are so many people in the house that I typically need to make two. So I make one meaty lasagna and one white lasagna. While I keep the meat one very classic, I always have fun with the white. Since the boys only care about the meat lasagna, I don’t have to worry about what “weird” ingredients go into the cheesy white lasagna.

So while every year the way I make this slightly different, I’m currently loving this year’s version. It’s extra, extra cheesy, filled with a creamy Béchamel sauce and layered with spinach, ricotta, provolone, and then topped with prosciutto just before baking, which allows it to get nice and crispy in the oven. Perfection.

Of course, if you’re a vegetarian, you can leave the prosciutto off, but if you don’t mind a little ham, please, please, do not skip this part. It adds a saltiness that pairs really nicely with the sharp cheeses, and of course, the crispness adds another layer of awesome texture…which you guys know I love!

The rest is pretty simple and straight forward. I used no-boil pasta noodles to keep the recipe quick and easy, but if you can only find regular lasagna noodles, those will work great too. Just cook them according to the package directions and bake as directed according to the recipe.

And with that I think I am going to close out this post! Hoping this lasagna is the perfect start to your week! I know it can be hard getting back into the grind after Thanksgiving weekend, but cheese and pasta make everything better.

Make-Ahead, Storage & Reheat

• Assemble ahead: Layer, cover tightly, and chill. Bake from cold until bubbling throughout; add foil if needed so top doesn’t over-brown.

• Fridge: Cover leftovers; enjoy within a few days. Reheat covered until hot, then uncover briefly to re-crisp the top.

• Freeze: Wrap tightly (whole or slices). Thaw in the fridge; reheat covered, then uncover to refresh the top.

FAQ:

Can I use no-boil lasagna sheets?
Yes—just make sure edges and corners are well-sauced so they fully hydrate. Bake until the center bubbles and the top is golden.

How do I keep prosciutto crispy?
Crisp it separately and add near the end or after baking. If adding on top earlier, tent with foil so it doesn’t over-brown before the pasta is done.

What’s the best way to make this vegetarian?
Swap the prosciutto for sautéed mushrooms or crispy sage and bump up Parmesan for savoriness. Keep the same layering and doneness cues.

Can I assemble in the morning and bake at night?
Definitely—assemble, cover, and chill. Bake covered until hot and bubbling throughout, then uncover to brown the top and add the crispy prosciutto finish.

Crispy Prosciutto White Lasagna.

4.41 from 184 votes

8 servings

by Tieghan Gerard

calories 512kcal

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Prep20 minutes mins

Cook45 minutes mins

Total1 hour hr 5 minutes mins

A crowd pleasing lasagna that is full of flavor!

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Ingredients 

1x2x3x

• ▢ 1 stick (1/2 cup) butter
• ▢ 2 cloves garlic, minced or grated
• ▢ 1 tsp dried basil
• ▢ 1 tsp dried oregano
• ▢ 1/2 teaspoon kosher salt + pepper
• ▢ 1/4 cup flour
• ▢ 2 cups milk, I used 2%
• ▢ 2 cups chicken broth, vegetable broth can be used
• ▢ 1 cup shredded mozzarella cheese
• ▢ 1 cup parmesan cheese, grated
• ▢ 2 cups whole milk ricotta
• ▢ 2 cups shredded provolone
• ▢ 2 (10 ounce) packages frozen spinach thawed and drained
• ▢ 1 box no-boil lasagna noodles
• ▢ 3 ounces prosciutto, torn

Instructions 

• Preheat the oven to 350 degrees F. Grease a 9x13 inch pan.
• Melt the butter in a medium sauce pan. Add the garlic, basil, oregano, salt, and pepper and cook 30 seconds or until fragrant. Whisk in the flour and cook for about 1 minute. Slowly add the milk and broth. Bring to a boil and stir for 1 minute. Remove from heat and stir in the mozzarella cheese and 1/2 cup of parmesan cheese. Stir until the cheese is fully melted and the sauce is smooth. Set the cheese sauce aside.
• In a medium bowl combine the ricotta, provolone and spinach.
• Spread 1/4 of the cheese sauce in the bottom of the prepared baking dish. Top with 3-4 lasagna sheets. Spread with 1/2 the ricotta cheese mixture and then another 1/4 of the cheese sauce. Place another 3-4 lasagna noodles on top and then top with the remaining ricotta cheese mixture and another 1/4 of the cheese sauce. Add the remaining lasagna noodles and pour the remaining cheese sauce over top. Top with a 1/2 cup of parmesan cheese. Arrange the prosciutto on top. Bake uncovered for 45 minutes or until the top has bubbled up and browned a bit. Let stand 20 minutes before serving.

Nutrition

Calories: 512kcal | Carbohydrates: 37g | Protein: 31g | Fat: 41g | Saturated Fat: 24g | Cholesterol: 117mg | Sodium: 1189mg | Potassium: 364mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1240IU | Vitamin C: 4.4mg | Calcium: 685mg | Iron: 1.5mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Did you make this recipe? Please rate & comment below.

For real though, how could you not LOVE this plate full of all the good things in the world. Gimme.