HAM AND CHEESE LASAGNE
INGREDIENTS
16 sheets spinach Lasagne
100 g cured ham
200 g cheese in slices
250 ml tomato sauce
grated cheese
salt. For the béchamel sauce: 1 knob of butter
1 tablespoon flour
250 ml milk
pepper and salt.
METHOD
Cook the pasta in plenty of boiling salted water. Drain it and allow to cool. Make the béchamel sauce as follows: melt the butter in a cooking pot over a low heat. Immediately add the flour and lightly cook. Next, stirring continuously, add the milk little by little. When it is blended, season and place on one side. Separately, in an oven-proof dish, place a layer of lasagne, then a layer of cheese slices and ham and then another layer of lasagne. Repeat this process as many times as you wish. Cover everything with the béchamel and tomato sauces mixed together. Sprinkle with the grated cheese and gratin for a couple of minutes.
