White Lasagna with Prosciutto and Peas

Here is the recipe for white lasagna with ham and peas, a delicious variation of the classic lasagna.

Ingredients

• 250 g of egg lasagna (fresh or dry that require pre-cooking)
• 100 g of cooked ham, cut into cubes
• 200 g of peas (fresh or frozen)
• 400 ml of bechamel sauce
• 200 g of grated mozzarella cheese
• 100 g of grated Parmesan cheese
• Salt, to taste
• Pepper, to taste
• Nutmeg, to taste
• Extra virgin olive oil, as needed
• Butter, for greasing the baking dish

Preparation

1. If you are using dry lasagna that requires pre-cooking, boil them in a large pot of salted water until they are al dente. Then drain them and lay them out on a clean cloth to remove excess water.

2. Prepare the béchamel sauce if you’re not using ready-made: in a saucepan, melt a knob of butter, add flour and mix. Then pour in hot milk, a pinch of salt, pepper, and nutmeg and cook until the sauce thickens, stirring continuously.

3. In a pan slightly greased with extra virgin olive oil, cook the peas until they are tender (if using fresh, add a bit of water and let evaporate).

4. Take a baking dish and grease it with a little butter. Start with a layer of béchamel on the bottom, then place the first layer of lasagna.

5. Over the lasagna, distribute a portion of the peas, cooked ham, and grated mozzarella. Add a layer of béchamel and sprinkle with Parmesan.

6. Repeat the layers until the ingredients are used up, finishing with béchamel and a generous sprinkle of Parmesan.

7. Bake in a preheated oven at 180 °C for about 30 minutes or until the surface is golden brown and crispy.

8. Let it rest a couple of minutes before serving.

Curiosity

White lasagna with ham and peas is a spring-like and light variation compared to the classic lasagna with ragù. The dish is perfect for those who love delicate flavors but still want a substantial and comforting meal.