cheese, comfort food, good for groups, hearty, make ahead, pasta, winter
For the bechamel sauce (besciamella)
(100 g) unsalted
For the lasagna
(280 g) or prosciutto cotto
First, preheat the oven to 425°F (220°C).
For the bechamel sauce:
Melt the butter over medium-low heat in a medium pot. When it's frothy, add the flour.
Stir until thickened, then add the cream. Stir gently but continuously until it's thickened, between 5-10 minutes. Don't turn the heat too high so it doesn't burn the bottom of the pan.
When it's beginning to thicken, add the salt, pepper and nutmeg. Stir to combine and remove from heat.
For the lasagna:
Build your lasagna: cover the bottom of a dish with a layer of bechamel.
Add a layer of lasagna noodles, bechamel, mozzarella, and ham. Repeat 4-5 times.
To finish it, add another layer of mozzarella, then top with bechamel and parmesan.
Bake for 15 minutes, then switch the oven to broil and cook 5-8 minutes more. When the top looks browned and bubbly, it's done!
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