Ham and Caramelized Onion Lasagne

Total time: 60 minutes
      Ham, sweet, caramelized onions and fresh mozzarella fill the layers in this lasagne; a snap to make with no-cook noodles.   

 Ingredients:

• 3 onions
• 1 tbs olive oil
• 8oz (240gr) baked ham
• 1 whole, fresh mozzarella, (about 4oz, 120gr net weight)
• 3 tbs butter
• 1/4 cup flour
• 2 cups milk - 16oz, (480ml)
• pinch nutmeg
• 8 - 10 sheets 'no-cook' lasagna noodles
• 1/2 cup (2oz, 60gr) grated Parmesan

 Instructions:

• The Onions: 
• Thinly slice the onions. 
• Heat oil in large nonstick skillet over medium high heat.  Add onions and sauté, stirring, for 1 minute. 
• Cover the pan, reduce heat to medium low and let the onions cook for 10 minutes. 
• Uncover, increase heat to medium and continue to cook until onions are brown and sweet, about 15 minutes.
• The béchamel sauce: 
• In a medium saucepan heat the butter over low heat. 
• Add flour and stir with a whisk for 1 minute. 
• Add a little (1/4 cup) of the milk and whisk to combine. 
• Turn heat up to medium and keep adding milk, a little at a time and whisking.  You should have added all of the milk in a few minutes. 
• When all of the milk is in, bring to a boil (should almost be there), whisking.
• Add nutmeg, remove from heat.
• Cut the ham into strips about 2" (5cm) long by 1/4" (.65cm) wide. 
• Slice the mozzarella as thinly as you can, then cut into strips.
• To Assemble:  in a 10" (25cm) square baking dish, or so... make the following layers
• 1/4 béchamel sauce
• *2 noodles,  you may have to break another one up to get good coverage 
• 1/3 onions
• 1/3 ham
• 1/3 cheese
• * repeat layers 2 more times ending with
• 2 noodles
• 1/4 béchamel sauce
• Parmesan
• Cover with lid or foil and bake 425F (215C) for 20 minutes, or until noodles are done.  Test in center with a sharp knife. 
• Uncover and bake 5 minutes longer to brown cheese. 
• Remove and let rest for 5 minutes.  Cut into squares (or oblongs) and serve.