This post may contain affiliate links, please see our privacy policy for details.
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.
Ingredients
- 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
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.
Made this tonight and my husband love it! Can’t go wrong with cheese and prosciutto! 😉
Agreed! I am thrilled you both loved this! Thank you!
I tried this for our Christmas day meal yesterday. After letting it rest and serving it I realized I had left the proscuitto off (I was tired). We tasted it and it was good but I paid for that proscuitto and it was going on the lasagna. I took everyone’s servings back, fit them back in the pan, topped it with the torn proscuitto and popped it under the broiler. Oh. My. Goodness. This was amazing! The ham took the dish from, “that’s good” to “oh my gosh, can we keep eating this”. Thank you for this recipe. I’m a fan.
Oh no! Sounds like it ended up working out, so happy you guys liked it! Thanks so much Lori!
Do you think it would be ok to pre-assemble and bake the next day? I want to take it to a holiday pot luck but won’t have time to do everything the day of.
Hey Kit! Yes, pre-assembling works great! Just let the lasagna sit on the counter to come to room temp while the oven preheats. Let me know if you have questions. Hope you love this!
Also, in your directions it goes sauce, lasagna, spinach/ricotta, sauce, lasagna, spinach/ricotta, sauce, lasagna then remaining sauce. However, your pictures do not reflect that? Wondering, if it should be made according to pictures or directions? Thank you 🙂
the order is really not very important. If you can keep track, layer according to the directions. Let me know if you have questions. Thank you!
Hello! I saw above that you can prepare this in advance and then bake. Can I refrigerate it once prepared before baking??
Thanks!
Hey Kaitlynn, yes you can keep this prepared in the fridge before baking. Let it sit on the counter to come to room temp while the oven preheats. Let me know if you have questions. Hope you love this! Thanks! 🙂
I made this last week- BIG SUCCESS!
Even my special needs daughter who is the pickiest person on earth tried it & liked it. Wow- that is saying something! So far every recipe I’ve tried from you (6 & counting) has worked & been delicious enough to add to my rotation- so glad I found your blog- Thanks!
I’m making this for a special extended family party this week, it’s that delicious.
Oh my gosh yay! So happy you both liked it!! Thanks so much Liz!! Hope everyone enjoys it!
This looks AMAZING. Does this reheat well? I am hoping to make this weekend and then have for lunches throughout the week!
Hey Heather! Yes, it reheats great! 🙂 Let me know if you have other questions. hope you love this and Merry Christmas! Thanks!
Thanks for the recipe! I have the same question as a couple of people above. I was hoping to put this together at home, then drive for a 1.5 hours for a weekend getaway and bake once we arrive that evening. At what point in the process do you think I should travel? Can I layer it and drive – or will it get messy? Should I bake a bit first and then reheat?
Your advice would be much appreciated!!
Hey Blake! So sorry, I am a little behind on comments right now. Yes, preparing this in advance works beautifully and I do it often! Just assemble, cover and then bake when you get to your getaway! 🙂
Let me know if you have questions. Thanks!
You are so kind to respond to all of us! Thank you so much. This is super helpful!
Awh thanks Blake!! Hope you love it!
This was so so so good! Even my super picky kids loved it! I would eat the whole thing if I could. 🙂 can’t wait for leftovers!!
Wow! Thank you so much!
Wow! This was simply amazing, and so easy to make! Earned rave reviews from my husband too. I split this into two 8×8 pans and froze one. When I’m looking for decadent comfort, I know what’s for dinner!!
Yay! So happy you guys liked it!! Thanks so much Kate!!
Can you make this the night before and bake the next day?
Hey Heather! Yes, that works great! Let me know if you have questions. Thanks!
This looks delicious! Not used to eating such rich foods, but I may have to try this. My question I have is, could I use fresh spinach instead of frozen? Also thinking about how I might toss in a few more veggies to make me feel better about indulging ?
Hi! Yes, fresh spinach will be great. Just cook it before adding to the dish. Let me know if you have questions. Thank you!
Just wondering if I can make ahead and if so, what do I do?.
Cannot wait to try! Have you ever used gluten free noodles?
Thanks Katie! I have never tried that, but I don’t see why it would not work. Let me know if you have questions and I hope you love this!
Wondering how well this dish travels. I’m hoping to put it together in morning and baking it in evening…and worry about lasagna..what’s your best advice?