Recipes > > Italian First Course Recipes > Italian Lasagne Recipes
Photo: Sara Harris
TRADITIONAL ITALIAN RECIPE: The most common cook's sauce becomes the key to this layered white lasagna. A basic white sauce, bechamel, adds a rich dose of Prosciutto to this immortal pasta.
Whenever I make Lasagna ( or Lasagne ), whether it’s traditional red sauce, or with a white sauce and veggies, there is never enough for everyone. Especially for my wife, who eats like a mexican sinkhole.
While lasagna might seem overwhelming, once you break it down it is quite manageable, and can be super quick! In fact, when I make it, it takes me about 15 minutes. Then it’s just a waiting game after that.
There are not lots of colorful, as the name suggests but it's a MUST TRY!
Skill Level:  |
Time: 2 Hours |
Price:  |
Serves: 12 People |
Ingredients:
| Conversions |
Directions:
For the Béchamel Sauce ( Full Recipe Here ):
01 - Melt the Butter in a pot.
02 - Whisk in the Flour until you remove all lumps. Let the mixture brown until the colour is just lightly golden.
03 - Pour the Milk in and mix until the sauce thickens.
04 - While you are still stiring, add a generous pinch of Salt and Nutmeg.
05 - Once the Béchamel Sauce is dense and lump-free, it's ready.
06 - Melt now the Stradicchio Cheese to the Sauce.
07 - Preheat the oven to 175C / 350F.
08 - Place some Béchamel Sauce on the bottom of the oven dish and a layer of Pasta sheets over the top.
09 - Add a layer of Prosciutto and Parmesan Cheese.
10 - Repeat directions 08 and 09 four or five times.
11 - Top everything with ( in this order ) Béchamel Sauce, Mozzarella and Parmesan Cheese.
12 - Cook at 220C / 425F for 30 minutes.
Notes:
- Use regular Ham if you cannot find or don't like Raw Italian Prosciutto Ham.
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