White Lasagne with Ham and Peas

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

Ingredients

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

Preparation

1. If using dry lasagne that require pre-cooking, boil them in a large pot of salted water until al dente. Then drain and lay them out on a clean tea towel to remove excess water.

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

3. In a pan lightly greased with extra virgin olive oil, cook the peas until tender (if using fresh ones, add a little water and let it evaporate).

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

5. On top of the lasagne, distribute some of the peas, cooked ham and grated mozzarella. Add a layer of bechamel and sprinkle with Parmesan.

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

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

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

Trivia

White lasagne with ham and peas are a spring-like and lighter variant compared to classic ragù lasagne. The dish is perfect for those who love delicate flavors but still want a substantial and comforting meal.