INGREDIENTS FOR 4 PEOPLE:
  • 1 pack Casa Modena Prosciutto Crudo 80 g
  • 50 g celeriac
  • 50 g carrots
  • 20g onions
  • 60 g zucchini
  • 40 g peeled asparagus
  • 30 g butter
  • 300 g fresh lasagna sheets (alternatively dry ones)
  • 400 g Bechamel sauce
  • 100 g Parmesan cheese (freshly grated)
  • 100 g sieved tomatoes
  • Salt and pepper

1

Finely dice the celery, carrot and onion, dice the zucchini and asparagus. Melt the butter in a pan and sauté the vegetables over low heat, season with salt and pepper.

2

Cook the lasagna sheets in boiling salted water for a short while and then rinse them in cold water. Pat dry with a cloth.

3

Cut the prosciutto crudo into thin strips.

4

Cover the bottom of a baking dish with a thin layer of bechamel sauce and cover with lasagne sheets, sprinkle with prosciutto crudo and vegetables and cover with another layer of bechamel sauce. Sprinkle with Parmesan cheese. Repeat the process until all pasta sheets, vegetables and prosciutto crudo are used up. As a last layer, use the remaining béchamel sauce with the tomato sauce and sprinkle with the remaining Parmesan cheese.
Bake in preheated oven at 160° C for 18 minutes.

The recipe was prepared with:

PROSCIUTTO CRUDO 80 G

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