Lasagne with Broccoli and Cooked Ham

Recipe with "Pasta Sfoglia per Lasagne" by Pastificio Gaetarelli

45 minutes

4 persons

Start by preparing the béchamel sauce. In a saucepan, melt two thirds of the butter. Add the sifted flour and cook together for a few minutes, stirring constantly. Add the warm milk, stirring with a wooden spoon. Add some salt and nutmeg to taste. Cover and let it cook for 15 minutes until it thickens.

Boil the broccoli. In another pan, sauté the garlic in oil and butter. When the broccoli is cooked, drain and add it to the pan with garlic to give it some flavour; move it around and coarsely break them up before adding the grated Parmigiano.

Sprinkle the casserole dish with some of the béchamel sauce and begin layering the lasagne pasta alternating with the broccoli, a few slices of ham and the béchamel sauce. Sprinkle the top layer with grated Parmigiano and some pepper to taste.

Bake at 180°C for 20 minutes.