Lasagna Valdostana from the Aosta Valley.

Lasagna Valdostana Recipe from the Aosta Valley.

This simple but seriously delicious lasagna recipe comes from the Aosta Valley (Val d’Aosta) in Northern Italy. There are a couple of versions of lasagna Valdostana, one with tomatoes and one without. Italians often refer to pasta and pizza without tomatoes as ‘bianca’, meaning white. So this version is a lasagna bianca! In Italian, it’s called lasagne alla Valdostana.

lasagna valdostana from Aosta Valley

What is ‘alla Valdostana’?

In Italy, when you see a recipe or dish described as ‘alla valdostana’, it most often includes Fontina cheese and ham, usually cooked ham. They have been making Fontina in the Aosta Valley since the 12th century.

This cheese is traditionally made with unpasteurized cow’s milk from a single milking. Fontina has a high fat content because the milk comes from cows grazing on flower-filled mountain pastures in the summer! That’s actually why it melts so well.

lasagna valdostana

Italians use Fontina for fondue, which they call ‘fonduta’. However, Italian fonduta also often has butter and cream in it. These are not usually added to Swiss fondue. So, the white sauce for this lasagna Valdostana recipe is more like a cheese fondue. It is so yummy!

ingredients for lasagna valdostana on white plate

Apart from other pasta recipes like penne alla Valdostana, there are many other dishes called ‘alla Valdostana’. These include veal scallops, steak, chicken breast, risotto and crespelle (Italian crepes). Most of these recipes also contain ham. So, Valdostana is a bit like French cordon bleu! In fact, you could think of this recipe as a lasagna cordon bleu!!

cubes of fontina cheese with milk in saucepan

Other cheeses for lasagna Valdostana?

Of course, it’s best to use Italian Fontina cheese to make this lasagna Valdostana. But, if you can’t find it, you can use Emmental, Gruyère, provolone or Gouda instead. What you need is a good melting cheese with a slightly pungent flavour. Italian Fontina has a gentle buttery, nutty flavor and is slightly stronger than Fontina made in France, the US or other regions of Italy. However, all types of Fontina are usually fabulous for melting.

cubes of cooked ham in skillet with butter

The pasta.

I used dried lasagne sheets for this recipe but fresh or homemade would also be divine. Check out my post on homemade lasagne sheets if you want to make your own. The pasta I used for this lasagna alla Valdostana was sent to me by a company called Pasta Rigo.

This company produces durum wheat semolina egg pasta for other pasta companies and private labels. So, you can’t buy their pasta in supermarkets under their own label. But, you can buy it as a white-label product. Something I’ve been think about doing myself. I think The Pasta Project own label would be cool, don’t you?

I liked this lasagne because it didn’t need to be precooked, which is normally necessary with dried pasta. So, a great time saver. The important thing to remember when cooking with dried pasta is to make sure your sauce is quite liquid.

lasagna valdostana ready to go in the oven

The ham.

Most lasagna Valdostana recipes call for cooked ham, Italians say ‘prosciutto cotto’. However, I have also found versions of this recipe with pancetta. I think that would be delicious too.

Lasagne alla Valdostana is so simple!

This is a super simple lasagna recipe. Apart from the pasta, ham and Fontina, all you need is some grated Parmigiano or Grana cheese, milk, nutmeg and white wine. If you are using normal dried pasta, you will need to parboil the sheets first. Otherwise, fresh, homemade or fine dried lasagne sheets can be used without precooking.

lasagne alla Valdostana

Then just fry the ham and it with some white wine. Melt the fontina into the milk and add some nutmeg. Finally assemble and bake. Easy peasy!

lasagne alla valdostana (lasagna valdostana)

If you do try this lasagna Valdostana recipe, I’d love to hear what you think. Please write a comment here on the blog or post a comment on the Pasta Project Facebook page.

Your feedback means a lot to me!

Buon Appetito!

Other cheesy pasta recipes to check out

  1. Gnocchi alla Bava
  2. Pizzoccheri alla Valtellinese
  3. Cheesey conchiglie pasta al forno
lasagne alla valdostana (lasagna valdostana)

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lasagne alla valdostana (lasagna valdostana)
5 from 34 votes
Lasagna Valdostana
Lasagna Valdostana (Lasagne alla Valdostana)
Prep Time
5 mins
Cook Time
45 mins
 

This super simple lasagna recipe from the Aosta valley is made with Fontina cheese and ham. It doesn't involve a lot of prep or cooking, so perfect for weeknights and family meals!

Course: Main Course
Cuisine: Aosta Valley, Italian, Northern Italy
Keyword: authentic Italian pasta recipe, fontina, lasagna, lasagne al forno, valdostana
Servings: 4
Author: Jacqueline De Bono
Ingredients
  • 300 g lasagne pasta sheets (10-11oz) dried or fresh. Dried lasagne may need to be precooked very al dente before assembling the lasagna.
  • 300 g Fontina cheese (10-11oz) cut into small cubes. See notes
  • 200 g cooked ham (7oz) cut into cubes. You can also use pancetta
  • 150 g Parmigiano Reggiano or Grana (5oz) grated
  • 1/2 glass white wine
  • butter as required
  • 1 tsp grated nutmeg
  • 500 ml fresh milk (1 pint)
  • salt to taste
  • ground black pepper to taste
Instructions
Prepare the ingredients
  1. Cut the ham and Fontina into small cubes

Cook the ham
  1. Brown the ham in a non-stick pan with a little butter, then add half a glass of white wine and a little pepper. Once the alcohol has evaporated set aside.

Make the cheese sauce
  1. Put the Fontina cubes in a saucepan with the milk, a pinch of salt and the grated nutmeg, and cook on a medium/low heat until the cheese has completely melted. You will need to stir continuously until all the cheese has melted.

Put your lasagna together and bake.
  1. Start by spreading a little fontina sauce in the bottom of your oven dish. Then add a layer of pasta and on top of that, add some tablespoons of fondue and ham. Sprinkle with grated cheese and then make the other layers the same way. Finish with a generous dose of fontina fondue and a sprinkling of grated cheese and black pepper. I made 4 layers of pasta but 3 is okay too. Depends on the depth of your dish.

  2. Bake the lasagna alla Valdostana in a preheated oven at 180 °c for about 35 minutes, and once ready, let it rest out of the oven for 5-10 minutes before serving. If using dried pasta that hasn't been precooked, cover the dish for the first 15 minutes with aluminium foil. Otherwise the top will brown but the pasta won't be cooked! Dried pasta all needs plenty of liquid. If your Fontina sauce is too thick add some more milk!

Recipe Notes

Instead of Fontina you can use Emmental, Gruyère, provolone or Gouda. All oven temperatures are in Celsius. 180°c = 356°f

Some Italians also sprinkle the dish with breadcrumbs before baking. I didn’t do this but it helps to make the top crispier! 

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34 Comments

  • Avatar
    Lathiya
    July 13, 2020 10:16 pm

    This is such a simple and flavorful dish. The lasagna looks so creamy and delicious.

  • Avatar
    sapana
    July 13, 2020 7:33 pm

    Never saw this fontina cheese at the stores here, It sounds quite intriguing. Love white sauce pasta with loads of vegetables.

  • Avatar
    Cory Varga
    July 13, 2020 10:28 am

    This looks so delicious I can’t stop looking at it. We need to make it for dinner and try it asap. I also sent it to my Italian friend here he’s in love!

  • Avatar
    Alena
    July 13, 2020 3:57 am

    This is such a rich, creamy, and decadent recipe! Most definitely a family favorite now!

  • Avatar
    Sharon
    July 13, 2020 2:06 am

    I love the different cheeses in this lasagna dish with the white sauce and salty ham. My new favorite lasagna recipe for sure!

  • Avatar
    GUNJAN C Dudani
    July 13, 2020 1:18 am

    Very well described and beautifully written . Love all the ingredients in this recipe.

  • Avatar
    Paula Montenegro
    July 12, 2020 1:11 pm

    I love that the cheeses used remind me of a fondue! Love this version of lasagna without tomato sauce. Thanks for sharing.

  • Avatar
    Kushigalu
    July 12, 2020 10:07 am

    What a gorgeous and creative pasta dish. Something new to try for dinner. Thanks for sharing. Pinned!

  • Avatar
    Gail Montero
    July 12, 2020 4:54 am

    I saw this and instantly became hungry! This lasagna valdostana is the perfect example of what comfort food is!

  • Avatar
    Marta
    July 12, 2020 2:00 am

    Fontina is one of my favorite cheeses, so learning that it’s a part of Alla Valdostana was cool. I loved the mellowness of the pasta after I added the cheese. Great recipe!

  • Avatar
    Wendy
    July 11, 2020 8:28 pm

    Oh my! This Lasagna Valdostana looks amazing! I can’t wait to try this recipe!

  • Avatar
    Georgina @ Culinary Travels
    July 11, 2020 8:09 pm

    What a gorgeous pasta dish. The flavours here are such a fabulous combination. The recipe brings back memories of my time in Italy. Thank you.

  • Avatar
    Ramona
    July 11, 2020 11:56 am

    Oh my goodness this dish looks amazing, so funny we went to Aosta Valley last December so now I will know what to ask in a restaurant over there, but before that I will definitely be making this as soon as possible. It looks absolutely divine.

  • Avatar
    Patrice
    July 11, 2020 1:06 am

    I haven’t had lasagna bianca in quite some time. Your recipe looks delicious!

  • Avatar
    Lathiya
    July 11, 2020 12:23 am

    This is the kind of recipe I’m looking forward to make on hot summer days. So simple and flavorful recipe.

  • Avatar
    Sylia
    July 10, 2020 10:51 am

    An amazing Italian recipe. Love its simplicity and the ingredients are my family’s favorite. Thanks for sharing.

  • Avatar
    Relle
    July 10, 2020 12:25 am

    Love a good lasagna recipe. Thanks for sharing.

  • Avatar
    Sarah James
    July 9, 2020 3:38 pm

    Your lasagne looks delicious, I love Fontina cheese. I like how quick and easy it is to make.

  • Avatar
    Ai
    July 9, 2020 6:30 am

    Looks simple yet delicious! I’ve never had lasagna other than the classic style.

  • Avatar
    Jere Cassidy
    July 9, 2020 6:04 am

    I love this take on lasagna with the white sauce and the ham. That is interesting about the cow milk that is used for the fontina. This is why I love the pure Italian ingredients you always talk about.

  • Avatar
    Jen | Jen’s Food Lab
    July 9, 2020 5:55 am

    Wow, those layers are amazing! Thank you for including the tips about all the different cheeses that would work for this recipe! Super helpful 🙂

  • Avatar
    Nart at Cooking with Nart
    July 9, 2020 2:33 am

    Never heard about Aosta Valley before vt this lasagna looks so comforting!!

  • Avatar
    LaRena Fry
    July 8, 2020 8:59 pm

    My goodness, this looks so good I am drooling. It won’t let me click on the stars, but if I could I would give it 5 stars.

  • Avatar
    Taleen | Just As Tasty
    July 8, 2020 8:07 pm

    Oooh I love lasagna but have never tried lasagna valdostana. Something tells me I need to make this ASAP!

  • Avatar
    Candice
    July 8, 2020 5:36 pm

    This is such a hearty and delicious lasagne! I love the choice to use fontina, and the flavors are just awesome. Will be making this one again!

  • Avatar
    Sivaranjani
    July 8, 2020 5:10 pm

    i never tasted fontina cheese but it looks really rich and delicious. I Should check whether i can get it in my place.

  • Avatar
    Maria
    July 8, 2020 1:40 pm

    This lasagna looks delicious! I love the addition of the ham. When we visited Italy, it was the first time I had lasagna without red sauce and we loved it!

  • Avatar
    Aditi Bahl
    July 8, 2020 11:47 am

    Have never tried this one before. But reading your post I feel like really trying this soon. Thanks for explaining in detail. Lasagna recipes can be quite intimidating but you made it so simple, that I can try this.

  • Avatar
    Stine Mari
    July 8, 2020 11:30 am

    I love the reason why Fontina cheese is so great for melting. Happy cows, great cheese! This lasagna bianca looks spectacular, so much flavor.

  • Avatar
    Beth
    July 8, 2020 7:25 am

    Just the description of the fontina made from the milk from a single milking makes me want to travel to Italy and taste it in person. And the wine and the nutmeg would bring out all that cheesey flavor, yum.

  • Avatar
    Eva
    July 7, 2020 8:09 pm

    And let us not forget pizza alla valdostana! It’s quite common in Piemonte, where Fontina is very common (as well as Fontal). Although a big fan of the ham and fontina combination, I have never had it as lasagna, so I’m excited to try this recipe. I cannot get my hands on any fontina here in Sweden, unfortunately, but there is a local washed-rind cheese that has a similar texture that could be nice to try. Thank you for the inspiration!

  • Avatar
    veenaazmanov
    July 7, 2020 7:09 pm

    Love the super delicious and flavorful dish. Amazing combinations and yummy flavors definitely makes this dish special. My family loves such amazing treats.

  • Avatar
    Emily
    July 7, 2020 7:04 pm

    This pasta recipe is so rich and flavorful! Love making this and the fontina cheese is so delicious!

  • Avatar
    Nicoletta De Angelis Nardelli
    July 7, 2020 6:09 pm

    I have had lasagne alla valdostana and it is such a delicious dish! That creamy cheese sauce, the ham, and the al dente sheets, I am salivating just thinking about it!

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