Cookbook First Courses
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 50 minuti |
Ingredients
| 50 g | butter |
| 500 g | Whole Milk UHT Microfiltered Sterilgarda |
| q.b. | nutmeg |
| 50 g | Flour |
| q.b. | fine salt |
| 220 g | sliced cooked ham |
| 250 g | Mozzarella |
| 10 foglie | fresh lasagna |
| 50 g | grated parmesan cheese |
Preparation
- For the béchamel sauce, melt the butter in a saucepan and add the flour.
- Mix and cook over medium-low heat until the mixture becomes thick and sticky.
- Then dilute with the hot Sterilgarda whole milk and continue cooking, stirring continuously with a whisk, until thickened.
- Once the béchamel is ready, add a pinch of salt and nutmeg.
- Pour a layer of béchamel sauce on the bottom of a rectangular baking pan.
- Place two sheets of lasagna on top and cover with more béchamel sauce.
- Then add the cooked ham and sprinkle with sliced mozzarella.
- Arrange the sheets of pasta and continue in this way until all the ingredients are used up.
- Finish with the béchamel sauce, a few pieces of ham and some grated Parmesan cheese.
- Bake in a preheated static oven at 190°C and cook for approximately 25 minutes.
- Once the surface is nicely browned, remove the lasagna from the oven and let it settle for a few minutes, then serve.
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