When daylight shrinks and the weather turns crisp, a hearty, cheesy bake can lift the spirits. This raclette lasagna from Julien Chabane — known as Chester Foodies on Instagram — combines mountain flavors with classic comfort. It fills the kitchen with melting cheese and warm aromas, perfect for sharing with family or friends.
Why this raclette lasagna is perfect for cold nights
This dish pairs the smoky, creamy notes of raclette with tender pasta and a smooth béchamel. It’s rich without fuss, and it browns into a golden crust that everyone will chase. The recipe is simple enough for a weeknight and impressive enough for guests.
Ingredients you’ll need for raclette lasagna
- Lasagna sheets (fresh or dried)
- 1 kg raclette cheese, sliced
- 6 slices cooked ham (jambon blanc)
- 2 medium onions
- 100 ml white wine
- Butter, salt and pepper
For the béchamel sauce
- 100 g butter
- 100 g all-purpose flour
- 1 L milk
- Salt, pepper and a pinch of nutmeg
Preparing the components
- Slice the raclette cheese into even pieces so it melts uniformly.
- Thinly slice the onions. Sauté in butter until soft and caramelized.
- Season the onions with salt and pepper, then deglaze with the white wine.
- Bring a large pot of water to a boil and blanch lasagna sheets for about 5 minutes.
How to make a silky béchamel
- In a saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for a minute to eliminate the raw taste.
- Gradually pour in the milk while whisking to avoid lumps.
- Simmer until thick and smooth. Season with salt, pepper and nutmeg.
Assembling and baking the lasagna
- Preheat the oven to 190°C.
- Spread a thin layer of béchamel on the base of an ovenproof dish.
- Add a layer of lasagna sheets, more béchamel, then ham slices.
- Scatter some caramelized onions and a generous layer of raclette.
- Repeat layers until the dish is filled, finishing with raclette and a pour of béchamel.
- Bake at 190°C for about 30 minutes, until bubbling and golden.
Serving tips and small tricks
- Let the lasagna rest a few minutes before slicing to keep the layers intact.
- Serve with a crisp green salad to cut the richness.
- Swap ham for smoked bacon or sautéed mushrooms for variety.
- For a deeper flavor, use a white wine with fruity notes when deglazing.
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