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.
Clean the mushrooms and cut them into small pieces, place in pan with olive oil the garlic, cut into slices, brown it and add the mushrooms with salt and ...
Social Wall