A delightful recipe featuring two variations of lasagne - one with prosciutto and cheese, and the other with ricotta and spinach. Both are layered with a creamy béchamel sauce and topped with Parmesan for a delicious and hearty meal.
1: Preheat the oven to 180°C (350°F).
2: For the béchamel, melt the butter in a saucepan, add the flour, and stir to create a roux.
3: Gradually add the milk while whisking to eliminate lumps, cooking until thickened.
4: Season the béchamel with salt and nutmeg.
5: Assemble the lasagne by layering sheets of lasagne, prosciutto, scamorza, béchamel, and Parmesan in a baking dish.
6: For the ricotta version, layer spinach and ricotta in between the lasagne sheets with béchamel.
7: Top with remaining béchamel and Parmesan.
8: Bake in the oven for about 40 minutes until golden and bubbly.
