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Thrive Version

Lasagna with Ham, Cheese, and Creamy Béchamel

A classic layered Italian- French fusion baked lasagna featuring fresh lasagna sheets, savory ham, melty mozzarella or Gruyère cheese, and a silky homemade béchamel sauce with a subtle hint of onion and nutmeg.

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Skip nutrition and what changed.

Based on Lasagna with Ham and Cheese.

PublishedKeep the tasteHealthier overallDinnerBakeBetter baking

Published by Andrea Hardcastle.

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Skip nutrition and what changed.

USDA estimate · whole recipe

Original vs Thrive

Confidence: low

Several ingredients could not be matched or had no amount, so treat this as a rough sketch.. Numbers come from USDA FoodData Central, not from the language model. They are estimates, not medical advice.

OriginalThriveChange
Calories877265—
Protein79.8g16.6g—
Fiber0g0.4g—
Fat54.2g17.2g—
Saturated fat31.1g10.2g—
Carbs17.1g11.2g—
Sugar2.2g4.9g—
Sodium2916mg522mg—
  • 1 ingredient used a typical kitchen weight (an onion, a can, a stick of butter).
  • 4 ingredients could not be matched or converted, so the total is incomplete.
  • Servings were missing, so per-serving numbers are not shown.
  • 3 ingredients could not be matched or converted, so the total is incomplete.
Ingredient matching

Original

  • For the Lasagna:Unmapped — No USDA match for “For the Lasagna:”.
  • • 6 large fresh lasagna sheets (or pre-cooked)Sausage, pork and turkey, pre-cooked — No unit, and no typical piece weight.
  • • 6 slices of cooked hamHam, honey, smoked, cooked · 168g — A slice is counted as 28g.
  • • 2 cups shredded mozzarella cheese (or Gruyère)Cheese, mozzarella, whole milk · 224g
  • • Salt and pepper, to tasteSpices, pepper, black — No amount to convert.
  • For the Béchamel Sauce:Unmapped — No USDA match for “For the Béchamel Sauce:”.

Thrive Version

  • 6 large fresh lasagna sheets (or pre-cooked)Sausage, pork and turkey, pre-cooked — No unit, and no typical piece weight.
  • 6 slices cooked hamHam, honey, smoked, cooked · 168g — A slice is counted as 28g.
  • 2 cups shredded mozzarella or Gruyère cheeseCheese, mozzarella, whole milk · 224g
  • Salt and pepper, to tasteSpices, pepper, black — No amount to convert.
  • ¼ cup (40g) unsalted butterButter, unsalted · 40g
  • 3 tablespoons (approx. 25g) all-purpose flourWheat flour, white, all-purpose · 23g
  • 1 tablespoon (7g) whole wheat flourWheat flour, white whole-wheat · 7g
  • 2 cups (500ml) whole milkMilk, whole, 3.25% milkfat · 488g
  • 1.75 oz (50g) finely chopped onionOnions, raw · 50g
  • Pinch of ground nutmeg (optional)Spices, nutmeg, ground — No amount to convert.

What we would not change

  • Lasagna sheets

    Integral structure and texture of the dish

  • Cooked ham

    Key source of flavor and protein, preserving dish character

  • Mozzarella or Gruyère cheese

    Primary cheese providing signature flavor and melt texture

  • Béchamel sauce base (butter, flour, milk)

    Classic creamy sauce defining mouthfeel and flavor

What changed, and why

  • ¼ cup (50g) butter → ¼ cup (40g) unsalted butter

    Slight reduction in butter quantity to decrease saturated fat while maintaining creaminess

    Flavor: Minimal change; butter flavor remains prominent

    Texture: Slightly lighter béchamel but still creamy and smooth

  • ¼ cup (55g) all-purpose flour → 3 tablespoons all-purpose flour plus 1 tablespoon whole wheat flour

    Partial substitution with whole wheat flour adds fiber and micronutrients

    Flavor: Very mild nuttiness added without altering béchamel character

    Texture: Maintains sauce thickness and smoothness with subtle heartiness

  • 2 cups (500ml) milk → 2 cups whole milk

    Kept whole milk for mouthfeel and flavor balance; no less rich substitute used

    Flavor: Rich and creamy taste preserved

    Texture: Silky béchamel texture maintained

Thrive Version

20 min prep · 45 min cook

Servings

6

Per-serving USDA estimates stay the same. Ingredient amounts scale with the pot.

Ingredients

  • 6 large fresh lasagna sheets (or pre-cooked)
  • 6 slices cooked ham
  • 2 cups shredded mozzarella or Gruyère cheese
  • Salt and pepper, to taste
  • ¼ cup (40g) unsalted butterSlightly reduced quantity to balance richness while preserving creaminess
  • 3 tablespoons (approx. 25g) all-purpose flourReduced from ¼ cup and partially replaced to improve nutrition and maintain sauce texture
  • 1 tablespoon (7g) whole wheat flourAdded for extra fiber with minimal impact on sauce texture
  • 2 cups (500ml) whole milkRetained whole milk for creaminess and flavor
  • 1.75 oz (50g) finely chopped onion
  • Pinch of ground nutmeg (optional)Classic béchamel seasoning

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a medium saucepan, melt the unsalted butter over medium heat.
  3. Add the finely chopped onion and cook gently for 3-4 minutes until soft and translucent but not browned.
  4. Whisk in the all-purpose flour and whole wheat flour and cook for about 1 minute, stirring constantly to form a smooth roux.
  5. Gradually whisk in the whole milk, ensuring no lumps form, and cook, whisking constantly, until the sauce thickens and coats the back of a spoon, about 6-8 minutes.
  6. Remove from heat and stir in a pinch of ground nutmeg, salt, and pepper to taste. Set aside.
  7. If using fresh lasagna sheets that require pre-cooking, briefly boil them according to package instructions and drain.
  8. In a baking dish, spread a thin layer of béchamel sauce to coat the bottom.
  9. Arrange 2 lasagna sheets in the dish in a single layer.
  10. Layer half of the cooked ham slices evenly over the pasta.
  11. Sprinkle about one-third of the shredded cheese on top of the ham.
  12. Spread a layer of béchamel sauce over the cheese.
  13. Repeat layering with 2 more pasta sheets, the remaining ham slices, another third of the cheese, and béchamel sauce.
  14. Top with the last 2 pasta sheets, remaining béchamel sauce, and the final third of the shredded cheese.
  15. Sprinkle a small pinch of salt and pepper on top if desired.
  16. Cover the dish loosely with foil and bake for 25 minutes.
  17. Remove the foil and bake an additional 15-20 minutes until the top is golden and bubbling.
  18. Let the lasagna rest for 10 minutes before slicing and serving.

Taste impact: minimal.

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